I don’t know why I’ve never thought of this before…we love leftovers, and I’m constantly planning ahead to make weeknight meals easier.  This is a terrific marinade to have anytime, but it works brilliantly if you take the time to marinate, grill, and then package the chicken breasts up for the freezer.  We use them for sandwiches, salads or even just straight up with a piece of fruit after a big workout.  Borrowed from Ree Drummond’s, ‘The Pioneer Woman Cooks Dinnertime’, this recipe is yet another freezer staple – enjoy!

Grilled Chicken (for the freezer!)

12 boneless, skinless chicken breasts

1 1/2 c. EACH olive oil AND fresh lemon juice (from about 12 lemons)

3 T. Dijon AND 1/2 c. honey

1 T. EACH dried thyme, oregano AND kosher salt

1 t. freshly ground pepper

Whisk together everything (except the chicken) in a large bowl and then place the chicken in a large, heavy-duty Ziploc (supported by a bowl).  Add the marinade to the chicken, carefully squeeze out the air as you seal the bag and then leave the bag in it’s supporting bowl and refrigerate overnight (or all day).

When you’re ready to grill, heat the barbecue to medium, remove the chicken pieces from the marinade and grill on clean grates until cooked through – 12 to 15 minutes.  Discard the marinade and allow the cooked chicken to cool completely before packaging it up for the fridge or freezer (unless you decide to use it for dinner tonight too!).

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