” Sticky Chicky ” Dump Chicken

Ingredients

• 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 1/2 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).