Grilled Marinated Chicken for the Freezer

Chopped grilled chicken

One of the basics of Menus4Moms menus is having food prep already done before dinner time. One way we accomplish this is by bulk cooking meat and freezing it in meal-sized portions. Here is a wonderful recipe for cooking chicken in bulk. Have grilled chicken for dinner the night you cook it, then chop and freeze the leftovers in dated freezer bags. The longer the chicken marinates in this mixture, the more flavorful it will be.

Chopped grilled chicken

Grilled Marinated Chicken

Course: Main Course
Cuisine: American
Servings: 16 servings
Calories per Serving: 200
Print Pin
5 from 1 vote
Prep Time: 30 mins
Cook Time: 25 mins
Bulk cooking chicken saves time on busy nights when you need to get dinner on the table in a hurry, and using grilled marinated chicken adds a depth of flavor not found in baked or sautéed chicken when you add it to recipes.


  • 4 lbs. boneless skinless chicken breasts
  • 1/2 cup red wine vinegar
  • 1 cup soy sauce
  • 1/2 cup vegetable oil
  • 2 tsp. oregano
  • 1 tsp. basil
  • 1 tsp. garlic salt or Adobo
  • 1/2 tsp. pepper


  • Place marinade with chicken in a marinating container and marinate overnight. Grill chicken until it reaches 160° at the thickest part, or until white all the way through and juices run clear. If you do not have a grill, you can bake the chicken in the oven. Serve 1 portion of the chicken for dinner and chop and freeze the rest for use in soups, casseroles, and stove top meals.


Prep time includes the time spent chopping and bagging the extra chicken for the freezer.
Recipe Author: Mary Ann Kelley

Chopped grilled chicken with text Bulk cooking chicken for the freezer Menus4Moms

About Mary Ann

Mary Ann Kelley has been creating meal plans online for over 15 years, first as part of TheHomeSchoolMom's cooking resources for busy moms and later on Menus4Moms, which has been highlighted by "Diner's Journal," The New York Times' Blog on Dining Out, and PBS Parents' "Kitchen Explorer."

Mary Ann loves cooking and she loves planning/organizing, so meal planning is a natural intersection of the two. She believes her mission for the meal plans is being fulfilled when visitors let her know that she has helped them save time and money by teaching them to plan ahead and become more efficient in the kitchen.

When Mary Ann is not cooking or publishing, she enjoys reading, researching genealogy, and traveling.

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