We still have very cold and rainy weather so decided to take this recipe and use my Magic Chicken and some cooked white rice…I just took all the ingredients and added to the pre-cooked rice and Magic Chicken in a skillet…heated through…added some frozen peas the last 1 minute…full of FLAVOR!! I am so glad I tried this recipe out of the box
3 tablespoons Avocado Oil **
3 tablespoons honey
2 tablespoons Pomegranate Balsamic Vinegar of Modena **
1 tablespoon Citrus Herb Seasoning **
1½-1¾ pounds boneless skinless chicken thighs, seasoned with salt and pepper
**order at http://www.SimplyKimberS.com
In a gallon freezer bag, combine first 4 ingredients; massage to combine. Add chicken and seal well; toss to coat. Refrigerate several hours or up to overnight.
Prepare grill to medium heat. Remove chicken from marinade. Discard bag with marinade.
Place chicken on grill. Grill, turning occasionally, until internal temperature reaches 165°F on an instant-read food thermometer, about 10-12 minutes.
Makes 6 servings. Or 4 servings + 2 leftover servings.
Serve with Grilled Garlic Broccoli.
Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.
For remix Chicken & Broccoli Pasta Salad recipe: Place 2 servings leftover chicken in a storage container. Refrigerate up to 2 days.
Make & Freeze Chicken “Magic Chicken” Recipe
4 pounds boneless skinless chicken breasts or thighs or any combination of the two
2 cups water or chicken broth
4 tablespoons Onion Onion™ Seasoning
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2 teaspoons Garlic Garlic Seasoning
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1 teaspoon Seasoned Salt (optional)
Place the chicken in your slow cooker; add remaining ingredients.
Cook on LOW 5-7 hours, until internal temperature of chicken reaches 165°F on an instant-read food thermometer and shreds easily.
Shred the chicken. Package in 1 quart freezer bags, about 2 cups of chicken per pack.
Makes about 8 cups.