Gingery Salsa Chicken (freezer meal)

This gingery salsa chicken is my neighbour’s recipe that I adapted into a freezer meal. It’s got great tangy flavours. Since this is a make ahead meal, it’s a great protein to serve on busy weeknights.

I love recipes where you can just dump everything in the bag and you’re good to go. Our lemon mustard chicken, apple maple chicken, BBQ pulled pork, and beef dip are other great examples of dump recipes. So fast and easy!

Gingery Salsa Chicken Recipe:

Ingredients: 

• 10-12 chicken thighs, boneless and skinless
• 3/4 cup salsa
• 1/3 cup liquid honey
• 1/4 cup orange juice
• 1/4 cup soy sauce
• 2 Tbsp. Dijon mustard
• 1 1/2 Tbsp. grated fresh ginger
• 2 tsp. olive oil

For day of cooking:

• 1 Tbsp. cornstarch
• 2 Tbsp. water

Assembly instructions:

1. Place chicken thighs in a large resealable freezer bag.
2. Pour in the salsa, honey, orange juice, soy sauce, Dijon mustard, ginger, and olive oil.
3. Squish together to combine.
4. Remove excess air from the bag and seal. Freeze.

Cooking instructions:

1. Thaw.
2. Bake chicken at 400° for 40-50 minutes.
3. Pour the sauce into a stovetop pot. Mix together the cornstarch and water in a small bowl and add the cornstarch slurry to the sauce.
4. Heat to boiling. Stir for a few minutes while the sauce thickens.
5. Serve the sauce over the chicken.

What to serve with Gingery Salsa Chicken:

• brown rice
• cooked carrots and green beans
• crusty artisan bread (easy 4 ingredient recipe!)
• homemade baked oven fries
• green salad with baby tomatoes and cucumber
• grilled asparagus
• garden peas
• dill mashed potatoes

Print

Gingery Salsa Chicken

Course: Main Course

Keyword: chicken

Ingredients

• 10-12 chicken thighs boneless, skinless
• 3/4 cup salsa
• 1/3 cup liquid honey
• 1/4 cup orange juice
• 1/4 cup soy sauce
• 2 Tbsp. Dijon mustard
• 1 1/2 Tbsp. grated fresh ginger
• 2 tsp. olive oil

For day of cooking:

• 1 Tbsp. cornstarch
• 2 Tbsp. water

Instructions

Assembly instructions:

1. Place chicken thighs in a large resealable freezer bag.
2. Pour in the salsa, honey, orange juice, soy sauce, Dijon mustard, ginger, and olive oil.
3. Squish together to combine.
4. Remove excess air from the bag and seal. Freeze.

Cooking instructions:

1. Thaw.

2. Bake chicken at 400° for 40-50 minutes.

3. Pour the sauce into a stovetop pot. Mix together the cornstarch and water in a small bowl and add the cornstarch slurry to the sauce.
4. Heat to boiling. Stir for a few minutes while the sauce thickens.
5. Serve the sauce over the chicken.

You may also be interested in these make ahead chicken recipes:

Easy Kung Pao Chicken

Pesto Chicken and Veggies

Lemon Garlic Chicken