Ingredients
Instructions
- Puree all marinade ingedients in blender or food processor.
- Put chicken in large ziplocs and pour marinade over.
- Refrigerate for 24 hours, turning once or twice.
- Roast on rack in oven at 350 degrees for 45-50 minutes or until chicken is done and skin is crisp.
- Cool slightly and freeze in ziplocs.
- Remove as many as you need at a time.
- These can be reheated from frozen state in the microwave (1 minute, turn, 1 minute-- for two pieces), or thaw overnight and reheat in oven.