We LOVE grilling recipes! I love being outdoors and being able to prepare food quickly and inexpensively. Although we have a gas grill for easy recipes, on the weekend we pull out our Weber charcoal grill and Hubby makes the most amazing burgers on it. Recently I looked at my sales ads and saw a bunch of great deals on meat to grill and decided to do some prep work.
By setting aside an hour and a half I came up with 6 Meals to put into my freezer for grilling. As you can see the list above was what I started with but at the store chicken legs were just $.49# so I nixed my recipes for pork and instead decided on recipes for chicken. When we want to bbq we can dip into the freezer and pick one of these so here is my plan of action so you can copy and also have 6 BBQ Recipes from your freezer!
Food List For 4 People
- 10 fish fillets
- 1# pork
- 12 chicken thighs or legs
- Box of stuffing
- 1/2 cup of carrot
- 2 green onions
- 1 orange
- 1 lemon
- 1 whole garlic
- 1 small tomato
- 1 TBS ginger or 1 tsp ginger spice
- 1 can of crushed pineapple
- 1/4 cup honey
- 2 TBS soy sauce
- 1 can of coconut milk
- 2 TBS curry powder
- 1 jar of apricot preserves
1 TBS dijon mustard
1) Stuffed Fish
a) 4 frozen fish filets. I used tilapia. Place into a gallon ziploc bag.
b) Make stuffing in a small pan with water. I used a box mix and just used 1/4 of the box.
c) Add: 1/2 cup thinly chopped carrot, 2 thinly sliced green onions, 1 minced garlic clove, 1 small tomato thinly diced.
d) Once cooled add the stuffing mix into a small freezer ziploc bag and then place that small bag in with the large bag of fish and label.
e) On the day of grilling remove the fish and let it thaw. Cut a small slit lengthwise in the fish and add a small amount of stuffing to each. Fold the fish back and secure in place with toothpicks.
f) Grill on a gas grill over medium heat in a basket for about 15 minutes until the fish is flaky.
2) Polynesian Chicken
a) Add 4-6 chicken thighs or legs to a gallon freezer ziploc bag.
b) In a small pan mix together 1 can of crushed pineapple with 1/4 cup of honey, 4 minced garlic cloves, 1 TBS fresh grated ginger (or 1 tsp ground ginger) and 2 TBS soy sauce over low heat for about 10 minutes
c) let the marinade cool and then pour over the chicken in the bag and freeze.
d) On day of grilling thaw for a few hours and then place on medium heat for about 1 hour until the chicken is tender. Keep brushing with marinade.
e) Serve with brown rice.
Hubs loves pork satay but I want to eat more fish so I made both!
- 1 # pork, cut into small strips
- 2 fish fillets, cut into pieces
- 1 can coconut milk
- 2 TBS curry powder
a) Once you’ve cut the meat into strips, set aside and mix the coconut milk and curry powder. For extra flavor add some soy sauce or fish sauce.
b) Place the meat and fish in separate bags and pour the mixture over.
d) For a gas grill grill on medium heat for about 15 minutes turning halfway through and brushing more of the sauce on.
e) The fish will be flaky when done, the pork should be slightly pink in the center with clear juices.
- As you can tell I’m on a fish kick! I guess you could do this with chicken if you wanted and use chicken breasts instead.
- In a freezer ziptight bag add 4 fish fillets, 1 TBS of lemon juice and a few slices of lemon.
- On grilling day defrost and cook on low heat for around 15 minutes.
- 6 chicken thighs
- 1/2 cup of apricot jam
- 1 minced garlic clove
- 1 TBS dijon mustard
- 1/2 an orange
- Put the thighs in a freezer bag.
- Mix the jam and mustard. Squeeze the orange juice into the mixture.
- Pour the mix over the chicken and add a few orange slices into the bag.
- On grilling day remove the bag and let it thaw. Remove the orange slices.
- Grill over medium heat for about 45-50 minutes. Keep turning and brush the sauce over.