Marinating Chicken 2018-09-15T17:32:59-07:00

Marinating Chicken

Chicken, especially boneless, skinless chicken breasts and thighs, tastes better and is more tender if marinated before cooking. Marinades combine an acid, like lemon or lime juice, yogurt, or vinegar, with a little oil and flavorful ingredients like salt, pepper, herbs and mustard.

  1. Always marinate chicken in the refrigerator.
  2. Reduce oil in the marinade for a more flavorable marinade. The best marinade is about half oil and half acid.
  3. Don’t marinate chicken longer than called for in the recipe. The chicken will turn out mushy if marinated too long because the acid will break down the flesh.
  4. Use fresh herbs as often as possible. If you use dried herbs, crush them between your fingers to release aromatic oils before adding to your marinade.
  5. Mix your marinade right in a food storage bag; perferably a vacuum seal page. This helps you chicken marinade really press into the chicken. Add the chicken, and if your not using a vacuum seal bag, squish the chicken around to mix. Refrigerate.
  6. As a general rule, small pieces of meat and poultry should soak for no more than 2 hours; and whole chicken for no longer than overnight.
  7. Place the marinating chicken on a pan or in a bowl to just in case it leaks.
  8. To cook the marinated chicken, lift it out of the marinade and put it on the grill or pan. Don’t rinse or dry.
  9. Brush some of the marinade on the chicken as it cooks, being sure to stop adding the uncooked marinade 5 minutes before the end of cooking time for food safety reasons.
  10. Throw away any remaining marinade or if you want to use it as a sauce, put it in a small saucepan and boil for 2-3 minutes, then serve as a sauce for the chicken. Never serve uncooked marinade.
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