Prep 7 mins
Cook 1 hr
The theory is you dump this in a bag and freeze to pull out later. There are many variations which I will post separately but it's amazingly easy to make these up and have a different "dump" chicken every week!
- 1⁄2 cup beer
- 3 tablespoons sesame seeds
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1⁄2 teaspoon pepper
- 2 cloves garlic, crushed
- 1 1⁄2 lbs chicken pieces (4-6 pieces)
- For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat.
- Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
- For freezing: Place all ingredients into a 1 Gallon freezer bag.
- Lay flat in freezer.
- To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed.
- Place the bag in the refrigerator to thaw.
- Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
I too got this recipe from another site, then after I mixed it I thought it seemed odd. So I came here and read the reviews. So I doctored it up a bit... Added 1 tbls of Hoisen Sauce and cooked as directed. When the chicken was done I removed it from the thin sauce and browned it. Then deglazed the pan with white wine and added the sauce to thicken it. Added a bit of soy sauce, and it turned out great. My husband loved it. I thought the sesame seeds made it a bit bitter. Next time I would toast them first.
I used this recipe on Country Style Pork Ribs and it was awesome!
This was lightly flavored when used as oamc