16, thin chicken cutlets, or 1 whole chicken cut into 1/8’s
4 cloves garlic, minced
4 scallions, roughly chopped
2 Tbsp. lime zest
1/2 cup olive oil
1 tsp. kosher salt
1 tsp. coarse black pepper
Place chicken in a ziplock bag.
Add all the rest of the ingredients to the bowl of a food processor and puree.
Pour marinade over chicken and into the bag.
Place bag flat into a 9×13 pan and place directly into the freezer.
Freeze for up tp 4 weeks.
To cook cutlets:
Remove chicken from freezer and place in the fridge the night before you want to cook it.
Preheat grill or grill pan.
Once hot, cook chicken cutlets four 2-3 minutes on each side.
To cook whole chicken:
Preheat oven to 350f (180c)
Place defrosted chicken in a greased 9×13 baking pan.
Cover pan tightly with foil.
Bake for 1 hoper and 20 minutes.
Remove cover from pan and bake for another 15-25 minutes, basting the chicken every 7 minutes.
Serve hot and enjoy!
*You can use any chicken on the bone here. It can be 8 bottoms, 8 breasts, 16 drumsticks or 1 whole chicken. Bake the same way!