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...
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! Each goes deliciously with buttered mashed potatoes. We prefer this dish grilled, 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.
Feel free to make up the packages in the size that best suits your family. We prefer packages of four servings for leftovers the next day, for the two of us. For larger families packages of six or 8 servings are easy to accommodate. Simply double the ingredients as needed. Because there is nothing better than a great dinner and leftovers.......
- 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!
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adapted from: Fix Freeze and Feast
makes 3 packages of 4 servings each
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.
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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
makes 3 packages of 4 servings each
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.
adapted from: Fix Freeze and Feast
makes 3 packages of 4 servings each
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!
Delete