A Dozen Ways To Make Dump Chicken

By carvalhohm

Ingredients

• Basic BBQ Chicken
• chicken
• 1/2 cup ketchup
• 1/4 cup water
• 1/4 cup packed brown sugar
• 3 tablespoons dry onion soup mix
• Caribbean Chicken
• chicken
• 1 (8-ounce) can pineapple chunks with juice
• 1/4 cup packed brown sugar
• 1/2 teaspoon nutmeg
• 1/3 cup orange juice
• 1/2 cup raisins
• Lemon and Garlic Chicken
• chicken
• 3 cloves garlic, minced
• 4 tablespoons olive oil
• 2 tablespoons fresh chopped parsley
• 3 tablespoons lemon juice
• 1/4 teaspoon ground black pepper
• Russian Chicken
• 2/3 cup apricot preserves
• 16 ounces Russian salad dressing
• 2 packages dry onion soup mix
• Sticky Chicken
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 3 tablespoons peanut butter (smooth or chunky)
• 3 tablespoons ketchup
• Cantonese Chicken
• 1/2 cup ketchup
• 1/4 cup honey
• 1/4 cup soy sauce
• 2 tablespoon lemon juice
• Teriyaki Chicken
• 1 clove garlic, minced
• 1/3 cup soy sauce
• 2 tablespoons rice wine
• 1 1/2 tablespoons cider vinegar
• 1 1/2 tablespoons brown sugar
• 1 1/2 tablespoons minced ginger (optional)
• Spiced Citrus Chicken
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 tablespoons orange juice
• 2 tablespoons lemon juice
• 2 tablespoons chili powder
• 2 tablespoons paprika
• 1 teaspoon cayenne, or to taste
• 1/2 teaspoon black ground pepper
• 1/2 teaspoon seasoning salt
• Spicy Sweet Glazed Chicken
• 2 teaspoons minced garlic
• 2/3 cup apricot preserves
• 1/3 cup soy sauce
• 1/3 cup ketchup
• 1 teaspoon Tabasco, or to taste
• Garlic Dijon Chicken
• 2 cloves garlic minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 tablespoons Dijon-style mustard
• 2 tablespoons lime juice (or lemon juice)
• Honey Sesame Chicken
• 1/2 cup chicken broth or water
• 3 tablespoons sesame seeds
• 3 tablespoons honey
• 2 tablespoons Dijon mustard
• 1/2 teaspoon ground black pepper
• 2 cloves garlic, minced
• Pepper Lime Chicken
• 1/2 teaspoon lime zest
• 2 cloves garlic, minced
• 1/4 cup lime juice
• 1 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1 teaspoon dried basil
• 1/4 teaspoon sea salt

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Dump chicken pieces and your choice of sauce ingredients into a 1-gallon freezer bag, seal it and stick it in the freezer. When you’re ready to eat it, thaw overnight in the refrigerator, dump it into a pan (or slow cooker) and bake it. That’s it!

Step 2

These recipes can be made with any four to eight pieces of chicken; bone-in or boneless, skin-on or skinless, even whole. Experiment to see what you prefer. Simply mix the sauce ingredients and toss that into the ziplock freezer bag along with the chicken; seal and freeze.

Note: If you are adding a lot more or a lot less chicken, you may need to adjust the recipes accordingly.

To cook the chicken, thaw the bag overnight in the refrigerator. Pour the contents of the bag into a 9 x 12-inch pan and bake at 350 F until internal temperature reaches 165F. Or prepare these meals in a slow cooker on low for 4-6 hours. In the oven, chicken breasts take about 25 to 45 minutes depending on their thickness. Dark meat pieces may take a bit longer.