How to Marinate a Chicken (2024)

FAQs

How do you marinate chicken before cooking? ›

With a fork, poke holes all over the chicken (this will allow the marinade to absorb). In a large ziptop bag, combine the garlic, lemon zest and juice, olive oil, soy sauce, Worcestershire sauce, thyme, oregano, salt, and pepper. Add the chicken. Seal the bag, removing as much excess air as possible.

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.

Give it 5-6 hours for the best flavour and texture – if you don't have that long, even 10 minutes of marinating will give flavour to the outside of chicken. Marinades without acid can be left longer but won't make them work any better, so stick to 24 hours as a maximum.

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.

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.

While poking holes in your chicken while marinating it can be helpful, it's not mandatory. Mostly, this method helps if you don't have several hours to spare when marinating your poultry. Poking holes in your chicken can allow the marinade to penetrate better in a shorter period.

Can I Marinate Chicken for Too Long? The USDA recommends not keeping poultry in marinade for longer than two days, as it's possible that the marinade will start breaking down the meat's fibers and cause it to become mushy. A good rule of thumb is to keep marinating time under 24 hours.

Always marinate meat and poultry in the refrigerator, and boil the used marinade if you want to brush it on the meat or poultry while it's grilling. Do not save the used marinade.

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.

Don'ts of Marinating

Don't add too much salt. Too much salt drains moisture from the meat, causing the meat to dry out and preventing flavors from absorbing. Don't re-use marinades or use them as a sauce. Marinades are in contact with raw ingredients; therefore, the marinade could contain harmful bacteria.

Which should be avoided when marinating? ›

Acids. These ingredients tenderise meat by unravelling its proteins – this softens the surface and allows flavours to be absorbed. Acids include vinegar, wine, sherry, citrus juice, yoghurt and buttermilk. Yoghurt and buttermilk tend to keep foods moist, while a citrus-based marinade can “cook” raw fish.

Toss the salt, sugar, pepper and garlic into a pot and cover with 2 cups of boiling water. Stir. Add another litre of water-cold this time-and place the chicken into the pot. Cover and refrigerate for at least 3 hours and up to 6.

Always marinate meat and poultry in the refrigerator, and boil the used marinade if you want to brush it on the meat or poultry while it's grilling.

It is suggested that after you have marinated meat for a length of time – you should wash it off prior to cooking. However, this is dependent on what oils and spices you use, often it is down to personal preference.

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.