We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer  baggie with the chicken and freeze it. Then when you want to eat it, you thaw  overnight in the fridge and DUMP it into a pan and cook it!

All the recipes can be made with 4-8 pieces of chicken (any pieces will do...  wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even  whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier.  To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at  350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces,  it runs closer to an hour. Enjoy! You can also use your crock pot for this too!


 DUMP BBQ JELLY CHICKEN

   3/4  cup           Ketchup

   3/4  cup           Blackberry Jam

   1/8  cup           White Vinegar

 1      Teaspoon      Worcestershire

 2      Teaspoon      Chili Powder

   1/8  Teaspoon      Salt

CATHY'S NOTE:

Strawberry, peach, and apricot also work well

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                   DUMP CHILI MAPLE GLAZED CHICKEN

 2      Tablespoons   Water

 1      Teaspoon      Salt

 1 1/2  Tablespoons   Maple Syrup

 1      Tablespoon    Chili Powder

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                     DUMP CITRUS GINGER CHICKEN

   1/4  cup           Orange Marmalade

 1      Tablespoon    Honey-Mustard

   3/4  Teaspoon      Ground Ginger

   1/8  Teaspoon      Red Pepper (Optional)

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                       DUMP CRANBERRY CHICKEN

 2      Tablespoons   Melted Butter

 1      Tablespoon    Soy Sauce

   1/2  cup           Cranberry Sauce

   1/4  cup           Orange Juice

   1/8  Teaspoon      Cinnamon

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                         DUMP CREOLE CHICKEN

 1      Tablespoon    Olive Oil

   1/4  cup           Chopped Onion

   1/4  cup           Bell Pepper

 1      Clove         Minced Garlic

 1      can           Whole Tomatoes* -- 14 oz

 2      Teaspoons     Worcestershire

 2      Teaspoons     Red Wine Vinegar

   1/2  Teaspoon      Dried Basil

   1/4  Teaspoon      Salt

   1/4  Teaspoon      Pepper

   1/4  Teaspoon      Pepper Sauce -- Optional

* Chopped and undrained

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                      DUMP GARLIC DIJON CHICKEN

 2      Cloves        Minced Garlic

 4      Tablespoons   Dijon Mustard

 2      Tablespoons    Lime Juice

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                        DUMP HERB WINE CHICKEN

 1      cup           Red Wine

   2/3  cup           Vegetable Oil

 2      Cloves        Crushed Garlic

   1/2                Lemon (sliced thinly)

 2      Tablespoons   Minced Parsley

 1      Teaspoon      Thyme

 1      Teaspoon      Basil

   1/2  Teaspoon      Salt

   1/4  Teaspoon      Pepper

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                      DUMP HONEY GINGER CHICKEN

 4      Tablespoons   Chopped Onion

 1 1/2	Tablespoons   Honey

 1      Tablespoon    Soy Sauce

 1      Tablespoon    Minced Ginger

 2      Tablespoon    Sherry

   1/4  cup           Chives

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                      DUMP HONEY GLAZED CHICKEN

   1/4  cup           Butter -- Melted

   1/8  cup           Soy Sauce

   1/2  cup           Honey

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                      DUMP HONEY SESAME CHICKEN

   1/2  cup           Beer

 3      Tablespoons   Sesame Seeds

 3      Tablespoons   Honey

 2      Tablespoons   Dijon Mustard

   1/2  Teaspoon      Pepper

 2      Cloves        Crushed Garlic
        

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                    DUMP LEMON AND GARLIC CHICKEN

 2      Cloves        Chopped Garlic

 4      Tablespoons   Olive Oil

 2      Tablespoons   Chopped Parsley

 3      Tablespoons   Lemon Juice

   1/8  Teaspoon      Pepper

                 - - - - - - - - - - - - - - - - - -

                     DUMP LEMON MARINADE CHICKEN

   2/3  cup           Lemon Juice

   1/4  cup           Cider Vinegar

   1/4  cup            Vegetable Oil

 2      Tablespoons   Minced Onion

                 - - - - - - - - - - - - - - - - - -

                      DUMP PEPPER LIME CHICKEN

   1/2  Teaspoon      Lime Peel

 2      Cloves        Minced Garlic

   1/4  cup           Lime Juice

 1      Teaspoon      Pepper

 1      Tablespoon    Vegetable Oil

 1      Teaspoon      Basil

   1/4  Teaspoon      Salt

                 - - - - - - - - - - - - - - - - - -

                   DUMP RASPBERRY CURRANT CHICKEN

 1      Tablespoon    Sugar

 1      Teaspoon       Pepper

   1/8  cup           Water

   1/8  cup           Raspberry Vinegar

   1/2  cup           Currant Jelly

CATHY'S NOTES:

Also can substitute Raspberry Vinaigrette Salad Dressing

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                        DUMP RUSSIAN CHICKEN

   2/3  cup           Apricot Preserves

16      oz            Russian Dressing

 2      Packages      Dry Onion Soup Mix

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                      DUMP SPICED CITRUS CHICKEN

 2      Tablespoons   Olive Oil

 2      Tablespoons   Lime Juice

 2      Tablespoons   Orange Juice

 2      Tablespoons   Lemon Juice

 2      Tablespoons   Chili Powder

 2      Tablespoons   Paprika

 1      Teaspoon      Cayenne

   1/2  Teaspoon      Pepper

   1/2  Teaspoon      Salt

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                   DUMP SPICY SWEET GLAZE CHICKEN

 2      Teaspoons     Minced Garlic

   2/3  cup           Apricot Preserves

   1/3  cup           Soy Sauce

   1/3  cup           Ketchup

 1      Teaspoon      Tabasco

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                         DUMP STICKY CHICKY

 2      Tablespoons   Oil

 1      Tablespoon    Soy Sauce

 3      Tablespoons   Smooth Peanut Butter

 3      Tablespoons   Ketchup

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                     DUMP SWEET AND SOUR CHICKEN

   1/4  cup           Honey

 2      Tablespoons   Honey

   1/4  cup           Sherry Vinegar

 2      Tablespoons   Sherry Vinegar

   1/8  cup           Soy Sauce

 2      Teaspoons     Minced Ginger

 4      Cloves        Crushed Garlic

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                    DUMP SWEET AND SPICY CHICKEN

 1      Package       Taco Seasoning

 8      oz            Apricot Jam

12      oz            Salsa

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                        DUMP TERIYAKI CHICKEN

 1      Clove         Garlic -- Crushed

   1/3  cup           Soy Sauce

 2      Tablespoons   Rice Wine (Or Sherry)

 1 1/2  Tablespoons   Cider Vinegar

 1 1/2  Tablespoons   Brown Sugar

 1 1/2  Tablespoons   Minced Ginger
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