Ingredients:
• 1/3 cup orange juice
• 1 TB spoon honey
• 2 TB spoons finely chopped shallot
• 1 TB spoon olive oil
• 1 TB spoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
• 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 2 cloves garlic, minced
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 4 skinless, boneless chicken breast halves
Directions:
• Place chicken in a resealable plastic bag set in a shallow dish.
• In a small bowl, whisk together the orange juice, shallots, honey, olive oil, thyme, rosemary, garlic, salt, and pepper.
• Pour the mixture over the chicken, seal the bag securely, and toss to coat.
• Refrigerate for 2 to 4 hours, flipping the bag occasionally to ensure even marination.
To freeze: Do not marinate the chicken in the refrigerator for 2 to 4 hours before freezing. Instead, mix the marinade, pour it over the chicken in your freezer-safe zip-top bag, squeeze out all the air, and put it straight into the freezer.
For the best quality and to prevent freezer burn, try to cook the chicken within 2 to 3 months.
Thawing Process:
Always thaw the bag in the refrigerator for 12 to 24 hours. Because the citrus marinade reactivates and goes to work as it thaws, you should cook the chicken as soon as it is completely deflated and defrosted. Do not leave it sitting in the fridge fully thawed for days.
