Freezer Yogurt Paprika Chicken Bags

one sliced cooked chicken breast with a thin browned orange-red paprika-yogurt coating and moist white interior on a plain plate, with no raw marinade, sauce bowl, rice or garnish

Rachel Kim

Freezer Yogurt Paprika Chicken Bags

Yogurt and paprika make a freezer marinade that clings to the chicken instead of leaving it in a puddle of oil, and freeze the breasts in one flat layer so the bag thaws evenly; the yogurt may look a little separated after thawing, which is fine because the chicken is going into the oven rather than being served with a raw marinade sauce. Scrape off thick excess coating before baking so the surface can brown instead of staying chalky.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4

Ingredients Method

Ingredients

4 boneless skinless chicken breasts about 6 oz each
3/4 cup plain whole-milk yogurt
1 tbsp olive oil
1 tbsp lemon juice
2 tsp sweet paprika
1 tsp ground coriander
2 garlic cloves minced
3/4 tsp fine salt
1/4 tsp black pepper
1/4 cup low-sodium chicken broth for reheating

Method

Pound the thick ends of chicken breasts gently to an even 3/4-inch thickness. Stir yogurt, oil, lemon juice, paprika, coriander, garlic, salt and pepper together.
Place chicken and marinade in a labeled gallon freezer bag, massage to coat, remove excess air and seal.
Freeze before cooking: lay flat on a tray and freeze promptly for up to 2 months. Thaw the sealed bag on a rimmed tray in the refrigerator for 24 hours.
Heat the oven to 425°F and line a rimmed metal pan with foil. Lift chicken from the bag, scrape off thick excess marinade and arrange with space between pieces; discard the bag and leftover raw marinade.
Bake for 20 to 25 minutes until the thickest part of every breast reaches 165°F. Rest for 5 minutes and serve one breast per portion.
Refrigerate cooked leftovers within 2 hours. Reheat covered with a little broth at 325°F for 15 to 20 minutes until the center reaches 165°F.