*** You may want to note that there are several ways of thawing frozen food. For the marinade, I recommend thawing it under lukewarm running water until completely thawed. For the chicken, you can put it in the fridge for at least 24 hours (which takes a bit of planning ahead), or you can thaw it in the microwave (which takes no planning). Some people don’t like to thaw chicken in the microwave because they say it makes the chicken tougher and they don’t want to risk semi cooking the edges. However, I’ve never thawed chicken in the microwave and gotten subpar results. It takes zero planning ahead and that’s honestly how I prepare most of my poultry. Just cut off any precooked edges from the microwave before marinating.
If you REALLY don’t like the idea of the microwave and you didn’t put the chicken in the fridge ahead of time, you can submerge the frozen chicken (while it’s sealed in the freezer bag) into cool water, changing out the water as the chicken makes it “too cold” to actually keep the thawing process going. This will take around 30-45 minutes.
