Everyone needs a meal that is easy to put on the table because we all have busy days! Mustard Oregano Chicken or Chops, is the perfect "freezer pantry" recipe your family will love! Simply thaw, grill, or bake, and dinner is ready. Freezer pantry recipes are like money in the bank, and a great investment of your time...
This has come from our freezer to be our dinner, countless times!
We have been enjoying this dish for many, many years. It would be safe to say this is one of our regularly enjoyed dinners. The first time I made up this recipe, I used pork chops as the directions indicated. But then one day, I substituted chicken thighs and they too were delicious! Possibly my favorite way to make thighs!
Mustard Oregano Chicken or Chops
adapted from: Fix Freeze and Feast
Divide the marinade between the three bags.
Seal the bags, removing as much air as possible.
Massage the bag gently to work the marinade over all of the surfaces of the meat.
Lay bags flat and smooth into place on a large flat pan. Place in the freezer and freeze until firm. Remove from pan and stack in the freezer as you wish.
To cook:
Outdoor cooking ~
Thaw completely in the refrigerator. Prepare a medium fire in your grill. Cook chops or thighs, turning occasionally until internal temperature is 160 degrees for chops OR 165 degrees for thighs. Remove from heat and let rest 5 minutes before serving
Indoor cooking ~
Arrange chops or thighs on a prepared broiler pan. Broil meat under high heat 5 inched from the heat source, turning frequently for 15-18 minutes or until internal temperature is 160 degrees for pork, and 165 for chicken. Remove from heat and let rest 5 minutes before serving.
We enjoy this combination of flavors so much, that I usually make up a batch of Mustard Oregano Chicken and a batch of Mustard Oregano Pork Chops for the freezer. Each goes deliciously with buttered mashed potatoes. While this dish can be cooked on the stove, we prefer this dish grilled. Where ever we are we try and have a set up for grilling that can be used year-round. But for those times when grilling is not possible, directions for oven cooking have been included, also.
Customize for your family! And take comfort that dinner will be quick and easy.
Feel free to make up the packages in the size that best suits your family. For just the two of us, we prefer packages of four servings for leftovers the next day. For larger families packages of six or eight servings are easy to accommodate. If need be, simply double the ingredients as needed to make up the packages you will want to use. Because there is nothing better than a great dinner and leftovers...
What will I serve with this dinner? Looking for ideas?
Mashed potatoes are wonderful, as is a baked potato. Or how about buttered corn? A green vegetable is always nice, we enjoy broccoli or buttered spinach. Since this is grilled outside, that may leave time for the inside cook to be as creative as desired! And for dessert? Nothing beats a pan of brownies or apple cake.
- ballpark mustard
- lemon juice
- red wine vinegar
- olive oil
- oregano
- honey
- minced garlic
You
will also need the following:
- freezer bags
- measuring spoons
- liquid measuring cup
- medium-size mixing bowl
- citrus juicer
- kitchen knife
- cutting board
Now
we are ready to begin!
 |
adapted from: Fix Freeze and Feast
UPDATED: 01.23.2024
12 large bone-in chicken thighs OR 12 pork loin chops
1/2 c prepared yellow ballpark style mustard
1/4 c red wine vinegar
1/4 lemon juice
1/4 c vegetable oil
2 T honey
3 t dried oregano
3 T minced garlic (about 9 cloves)
Remove the skin from chicken thighs, cut, and remove excess fat from the pork chops.
Place 4 chops or chicken thighs in three separate freezer bags, set aside.
In a medium-size mixing bowl, combine the marinade ingredients, mix well.
12 large bone-in chicken thighs OR 12 pork loin chops
1/2 c prepared yellow ballpark style mustard
1/4 c red wine vinegar
1/4 lemon juice
1/4 c vegetable oil
2 T honey
3 t dried oregano
3 T minced garlic (about 9 cloves)
Remove the skin from chicken thighs, cut, and remove excess fat from the pork chops.
Place 4 chops or chicken thighs in three separate freezer bags, set aside.
In a medium-size mixing bowl, combine the marinade ingredients, mix well.
Divide the marinade between the three bags.
Seal the bags, removing as much air as possible.
Massage the bag gently to work the marinade over all of the surfaces of the meat.
Lay bags flat and smooth into place on a large flat pan. Place in the freezer and freeze until firm. Remove from pan and stack in the freezer as you wish.
 |
Different and delicious, Mustard Oregano Chicken over the top of a Grilled Romaine Salad.
To cook:
Outdoor cooking ~
Thaw completely in the refrigerator. Prepare a medium fire in your grill. Cook chops or thighs, turning occasionally until internal temperature is 160 degrees for chops OR 165 degrees for thighs. Remove from heat and let rest 5 minutes before serving
Indoor cooking ~
Arrange chops or thighs on a prepared broiler pan. Broil meat under high heat 5 inched from the heat source, turning frequently for 15-18 minutes or until internal temperature is 160 degrees for pork, and 165 for chicken. Remove from heat and let rest 5 minutes before serving.
Storage options for Mustard Oregano Chicken or Chops. The frozen packages will keep in the freezer for up to 6 months. Thaw in the refrigerator before cooking. Cooked, leftover meat will keep covered tightly in the refrigerator for up to three days. I do not recommend freezing this recipe once cooked.
UPDATE:
For your convenience, a "copy and paste" version of Mustard Oregano Chicken or Chops has
been included below.
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Printable "copy and paste" version:
Mustard Oregano Chicken or Chops
adapted from: Fix Freeze and Feast
adapted from: Fix Freeze and Feast
UPDATED: 01.23.2024
12 large bone-in chicken thighs OR 12 pork loin chops
1/2 c prepared yellow ballpark style mustard
1/4 c red wine vinegar
1/4 lemon juice
1/4 c vegetable oil
2 T honey
3 t dried oregano
3 t minced garlic (about 9 cloves)
Remove the skin from chicken thighs, cut, and remove excess fat from the pork chops.
Place 4 chops or chicken thighs in three separate freezer bags, set aside.
In a medium-size mixing bowl, combine the marinade ingredients, mix well.
12 large bone-in chicken thighs OR 12 pork loin chops
1/2 c prepared yellow ballpark style mustard
1/4 c red wine vinegar
1/4 lemon juice
1/4 c vegetable oil
2 T honey
3 t dried oregano
3 t minced garlic (about 9 cloves)
Remove the skin from chicken thighs, cut, and remove excess fat from the pork chops.
Place 4 chops or chicken thighs in three separate freezer bags, set aside.
In a medium-size mixing bowl, combine the marinade ingredients, mix well.
Divide the marinade between the three bags.
Seal the bags, removing as much air as possible.
Massage the bag gently to work the marinade over all of the surfaces of the meat.
Massage the bag gently to work the marinade over all of the surfaces of the meat.
Lay bags flat and smooth into place on a large flat pan. Place in the freezer and freeze until firm. Remove from pan and stack in the freezer as you wish.
To cook:
Outdoor cooking ~
Thaw completely in the refrigerator. Prepare a medium fire in your grill. Cook chops or thighs, turning occasionally until internal temperature is 160 degrees for chops OR 165 degrees for thighs. Remove from heat and let rest 5 minutes before serving
Indoor cooking ~
Arrange chops or thighs on a prepared broiler pan. Broil meat under high heat 5 inched from the heat source, turning frequently for 15-18 minutes or until internal temperature is 160 degrees for pork, and 165 for chicken. Remove from heat and let rest 5 minutes before serving.
Outdoor cooking ~
Thaw completely in the refrigerator. Prepare a medium fire in your grill. Cook chops or thighs, turning occasionally until internal temperature is 160 degrees for chops OR 165 degrees for thighs. Remove from heat and let rest 5 minutes before serving
Indoor cooking ~
Arrange chops or thighs on a prepared broiler pan. Broil meat under high heat 5 inched from the heat source, turning frequently for 15-18 minutes or until internal temperature is 160 degrees for pork, and 165 for chicken. Remove from heat and let rest 5 minutes before serving.
Storage options for Mustard Oregano Chicken or Chops. The frozen packages will keep in the freezer for up to 6 months. Thaw in the refrigerator before cooking. Cooked, leftover meat will keep covered tightly in the refrigerator for up to three days. I do not recommend freezing this recipe once cooked.
~~~~
These look so good. I guess we would use what we would call American mustard.
ReplyDeleteIf it is bright yellow, it is what we refer to as "ballpark" mustard. A must for every hot dog ever eaten!
DeleteI love all the ingredients that you used! It sounds so good! Thanks for bringing to this week's Fiesta Friday party!
ReplyDeleteYou are welcome, thanks for the kind words!
DeleteInteresting recipe. I LOVE mustard but never heard of putting it in a recipe :) Thanks so much for linking up with me at A Themed Linkup 65 for Grilling Recipes. Pinned!
ReplyDeleteAs part of the marinade it is not strong, I hope you give it a try!
DeleteCONGRATS! Your post is FEATURED at A Themed Linkup 66 for Day Trips from my previous linkup for Grilling Recipes!
ReplyDeleteDee, thanks so much!
Deleteballpark mustard? what a mystery! i only use my own homemade grain mustard; not a fan of that yellow stuff - not even Dijon :)
ReplyDeleteSherry, ballpark mustard is perfect here, and other styles of mustard probably too heavy for the flavor profile. But let me know if you try this with another style of mustard!
DeleteThis sounds good. I really love the flavor of oregano. Visiting from the Talking About It Tuesday linkup.
ReplyDeleteJennifer, the mustard and oregano are so delicious together. I hope you enjoy this as much as we do!
DeleteThese sound delicious! I have pork chops on the menu for tomorrow and I am definitely going to try this!
ReplyDeleteJoanne, I like to put them to the marinade and then freeze for future use. They are always a hit around here. Let me know how this turns out for you!
DeleteThis sounds really delicious and ingredients I usually have on hand!
ReplyDeletewww.chezmireillefashiontravelmom.com
Mireille, thank you!
Delete