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!