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How Long to Marinate Chicken for Perfect Flavor Penetration If you marinate chicken too long, it can go soft and mushy. If you don’t marinate long enough, the flavor doesn’t penetrate. So in this guide, we look at just how long you should marinate chicken to achieve perfect tenderness and flavor penetration. Maybe it’s just me, but I feel like chicken is the easiest meat to get wrong on the barbecue. That might be partly because there are three degrees to which a piece of chicken can be cooked: not safe, safe, and burnt beyond recognition. What is it with the dry, flaky chicken so many people serve off the grill? Well, I’m here to tell you that delicious barbecue chicken is possible without having to go to a restaurant!
The obvious solution is to cook to a safe temperature and then douse it with barbecue sauce. But why not enhance the flavor of your chicken, instead of drowning it? My favorite way to prepare chicken for the barbecue is to marinate it. A good marinade adds flavor and moisture, without ever hiding the fact you’re eating chicken. Now, let’s see if we can’t put chicken in its rightful place — on your grill!
Marinate skin on, bone in breast — 1 to 2 hours. What Is A Marinade, and Why Do We Use It? There are all manner of marinades to choose from, some simple, some complicated, but most can be divided into two basic categories: acidic and enzymatic. Each kind reacts with the meat but in different ways. Acidic marinades are based on mild acids like vinegar, apple juice, or wine. Acids attack and denature proteins, causing them to form a microscopic mesh that traps moisture in the meat.
Enzymatic marinades use things like pineapple, guava, or ginger. Enzymatic fluids break down the connective tissue and muscle fiber, tenderizing the meat as they do so. Dairy-based marinades are a third option. Yogurt is a common marinade base, especially in Middle Eastern cuisine. Technically, yogurt marinades are acidic, but the lactic acid is so mild, it interacts much more gently than non-dairy acidic marinades.
The original marinades were basic brines made for the preservation of fish. People still brine meats, but the technique is recognized as distinct from marinating. Food safety is paramount when you’re working with raw meat. Handle your chicken carefully, and wash your hands after each time you touch it. Because the marinade is in constant contact with the raw meat, some bacteria on the meat will find its way into the marinade. That’s ok, because you’re going to cook it and kill all the bacteria. But it does mean you need to be careful with the leftover marinade.
The guidelines are to throw away any unused marinade that’s been in contact with chicken — unless you boil it for a good time first. Choosing the right kind of container is also important. Plastic resealable bags, glass containers, and reusable plastic containers are all good, so long as they close tightly. Don’t use aluminum because acids may react with the metal and negatively affect the flavor and color of the chicken. Always marinate in the refrigerator rather than on the counter. Marinades do not protect you from bacteria-borne illness, so it’s important to maintain a consistent low temperature to keep the meat safe until it’s time to cook. Fluids and seasonings can be combined in seemingly infinite ways, always depending on your personal preference.