What’s in my freezer? TNT Roast Brazilian Chicken
Don’t be intimidated by the ingredients. I made this for someone who son never eats chicken. She called me in a panic later on for the recipe because it was the first time her preschool child would eat chicken.
Chicken marinade for 4 pieces of chicken (best with pergiot):
1 tablespoon balsamic vinegar
1 tablespoon olive oil
2 cloves garlic, pressed (I use frozen Dorot garlic)
1 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon cumin
salt and pepper to taste (I never use salt on kosher chicken)
Put the marinade in a zipper bag with the uncooked chicken. Freeze.
Defrost in the refrigerator 24 hours before cooking- in the oven at 180 for 60 minutes or on the grill, depending on the chicken you use.
Source: Saving Dinner the Low Carb Way