Marinated Chicken

This recipe comes from my mom, Jo. Its my all time favorite summer, or company recipe. I make a lot of this at once. Its great as a main dish, or in a chef's salad, or as a sandwich. It reheats well, and is great for lunches, either hot or cold. I prefer boneless, skinless chicken breasts, but any cut will work. Caution...I bought a store brand of worcestershire sauce and it turned out to be mostly salt...buy a name brand. I like Lea and Perrins, or French's. The measurements here are in parts, so you can make a little or alot. This is a good one to make while you're baking or grilling something else.

Marinated Chicken

chicken pieces, whatever kind you prefer
1 part liquid aminos or soy sauce
2 parts worcestershire sauce
1 Tbsp garlic powder (per cup of soy sauce)

Place all ingredients in a zip top bag, and place in a bowl in the refrigerator to marinate at least 12 hours...24 to 48 hours is better. To cook...brush with melted butter and bake in a 350 degree oven until done (this will depend on the thickness of the chicken)...or brush with melted butter and grill on the bbq. Cook until chicken is thoroughly cooked.


FREEZE
Buy chicken in bulk...mix up marinade. Put enough chicken for a meal into a zip top freezer bag, pour in enough marinade to almost cover chicken. Press the air out & seal. Place into another zip top bag. Label and date. (I use 2 baggies, to contain possible leaks.) To thaw...place bag into a bowl in the refrigerator the day before cooking.