10/06/2008

Chicken Marinade

Chicken marinade combine an acid, like lemon juice, yogurt, or vinegar, with some oil and flavoring ingredients like salt, pepper, herbs, fruits, and mustard.

Chicken, especially boneless, skinless chicken breasts, usually tastes better and has a better texture if marinated before cooking.

Tips for Marinating Chicken
  • If marinating time is longer than one hour, place the marinating chicken in the refrigerator.
  • Reduce oil in the marinade for more flavor. The best marinade (unlike the best salad dressing) is about half oil and half acid.
  • Chicken shouldn't be marinated longer than called for in the recipe. The chicken can become mushy if marinated too long, as the acid breaks down the flesh.
  • Use fresh herbs whenever possible. If you are using dried herbs, crush them between your fingers to release aromatic oils before adding to the marinade.
  • Mix your marinade right in a heavy-duty zip-lock food storage bag. Add the chicken, squish a bit to mix, then refrigerate.
  • Place the bag containing the chicken and marinade on a pan or in a bowl to prevent leakage.
  • To cook marinated chicken, just lift out of the marinade and place on the grill or pan. Don't rinse or dry with paper towels.
  • You can brush some of the marinade on the chicken as it cooks, but be sure to stop adding uncooked marinade 3-5 minutes before cooking time ends for food safety reasons.
  • Discard any remaining marinade. You can place it in a small saucepan and boil for 2-3 minutes, then serve as a sauce for the chicken. Neverserve uncooked marinade.
Grilled Chicken Marinade Recipes

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