Try to marinate your chicken a few hours at least, up to 12 hours for maximum flavor. I use zip-lock freezer bags or a covered dish in the fridge. I used boneless skinless chicken breasts for these and cooked two extra so we would have them available for lunches and another dinner. I
Tonight I served them with grilled asparagus and mashed potatoes. I’m planning on making green chicken enchiladas for dinner another night. For lunches, some of it will get made into sandwiches and some go into a salad I imagine.