How to Marinate Chicken Right (2024)

FAQs

How are you supposed to marinate chicken? ›

To make a marinade for chicken, combine your preferred spices and herbs in a one-to-one ratio, plus one-half part salt. Then, add enough liquid to cover the herbs and spices. You can use one liquid, or mix and match in a one-to-one ratio.

Making a chicken marinade at home is fast and simple. Marinades are usually 2 parts oil to 1 part acid (something like wine, lemon juice or vinegar), and some salt.

Brining is basically soaking meat in a salt water solution, but the flavour doesn't stop at just salt. You can add all kinds of aromatics such as juniper berries, garlic, thyme and pepper to the solution to impart a different flavour. There are no rules – just use flavours that go together well.

Always marinate chicken in the refrigerator instead of allowing it to sit at room temperature where bacteria can begin to form. Ideally, place marinating chicken on the bottom shelf of the fridge to prevent any possible leaks or spills onto the foods below.

Place the food to be marinated in a resealable plastic bag. Set the bag in a bowl or shallow dish in case the bag leaks. Pour the marinade over the food, seal the bag, and place it in the refrigerator. Turn the bag occasionally, so the marinade is distributed evenly over all sides of the food.

A general rule of marinade-to-meat ratio is one-half cup of marinade per pound of meat. Times vary depending on the type, cut and size of the meat. Denser meats such as pork and steak can marinate for 24 hours or even longer. A lighter meat like chicken can marinate between 2 hours and 24 hours.

A typical marinade is made up of three essential components: an acid (such as vinegar, wine, or citrus), an oil (such as olive oil or sesame oil), and a flavouring agent (such as herbs and spices). These elements work together to transform the taste and texture of your dish in different ways.

Make a plain yogurt or buttermilk marinade.

Yogurt and buttermilk contain enzymes and acids that work together to break down the proteins in chicken, causing it to be more tender.

The process of soaking the meat in salted water causes the chicken to absorb some of the water through osmosis, making it moister when cooked. You can also work with dry brines, which lead to crispy skin and keep the natural moisture in the bird without the hassle of a wet brine.

Information. Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

Is marinating chicken worth it? ›

Even on smaller pieces of meat, marinades really don't have much of an effect. Though marinating may be familiar and satisfying—you're getting ahead on prep and looking forward to a flavorful entrée to come—with just a few exceptions, the mixture won't do much more than coat the surface of the meat.

Always marinate foods in the refrigerator, not on the kitchen counter. Some older recipes call for marinating at room temperature. DO NOT FOLLOW THIS PRACTICE. Marinating at room temperature causes the meat to enter the “Danger Zone” (between 40°F and 140°F), where bacteria multiply fastest.

The meat is the part that absorbs the flavor of the marinade anyway, so you aren't losing anything by keeping the skin away from the marinade. Then, let your chicken marinate — uncovered — in the refrigerator, so the skin is exposed to the air and can dry out a little.

Remove Marinade Before Cooking: To prevent flare-ups on the grill and ensure properly browned meat when sautéing or stir-frying, wipe off most of the excess marinade before cooking. Keep just a little marinade on the meat surface to maximize flavor.

Always marinate foods in the refrigerator, not on the kitchen counter. Some older recipes call for marinating at room temperature. DO NOT FOLLOW THIS PRACTICE. Marinating at room temperature causes the meat to enter the “Danger Zone” (between 40°F and 140°F), where bacteria multiply fastest.

Marinating time is important for your chicken!

It helps the chicken absorb the flavor but also keeps it moist and tender. Once the chicken is done marinating, I add them to a baking dish I've sprayed with nonstick cooking spray.