" Sticky Chicky " Dump Chicken

“I found this recipe online. The idea here is that you put all the sauce ingredients in a freezer bag along with the chicken, freeze it, and then thaw it and dump it into a pan to cook. I find that premixing this sauce helps, though, as it is fairly thick. It's one of my favorites, with a somewhat Oriental flavor.”
READY IN:
55mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons oil (optional)
  • 1 tablespoon soy sauce
  • 3 tablespoons smooth peanut butter (I use Adam's all-natural creamy peanut butter)
  • 3 tablespoons ketchup
  • 1 12 lbs chicken pieces (I use 5-6 pieces, depending on size, I find that thighs or hindquarters work best)

Directions

  1. For immediate cooking:
  2. Preheat oven to 350°F
  3. Combine sauce ingredients and blend until smooth.
  4. Toss chicken with sauce and place into a large baking dish.
  5. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
  6. For freezing:
  7. Combine sauce ingredients until smooth.
  8. Place sauce and chicken into a 1-gallon freezer bag.
  9. Shake to coat chicken.
  10. Lay flat in freezer.
  11. To thaw and cook:
  12. Thaw completely.
  13. Preheat the oven to 350°F
  14. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: