How to Marinate Chicken Correctly

The correct marinade for your chicken will guarantee you flavor and juiciness as well. Marinades are usually a combination of acid for example lemon juice, some fat, and also a bit of sweetness. You can also add a little bit of salt and some herbs and spices as well but the core of a marinade is fat, sweetener, and acid. If you add a little bit of salt to a marinade it will act as a pseudo brine and this will make your meat even more flavourful and juicy as well.

The above recipe is for a lemon pepper marinade and the chicken that will be soaked in it will be very ideal for summer chicken. You can be able to eat this meat alone without having to add sauce to it.

If you want to prepare 8 pieces of chicken, that is a full chicken cut into pieces, which will about four pounds in total, you will need about two and a half cups of marinade. Your main goal here will be to make sure that all of your chicken pieces get soaked in the marinade while it sits. Online recipes for good marinades will surely help you to enjoy good chicken. After all, there’s nothing as exciting as having great meals as you play online casino en ligne francais.

Key steps for chicken marinade

Mix the marinade in a bag. Make use of a gallon-sized zip-top freezer bag for your marinade because it makes cleaning up easier and also because it helps the marinade to sit well around the chicken. There will be no need for a bowl, you will just be using this bag.

Prep the chicken for the marinade. This kind of marinade works well for all chicken pieces, breasts, thighs, and even drumsticks. If you are to grill chicken breast, you have to flatten it slightly for more even cooking. In a separate zip-top bag, you will be pounding the breast by making use of a mallet before you get to add the marinade.

Marinate for one hour overnight. Marinades can start taking effect even an hour after you soak your chicken but if you soak it overnight will make your prep work feel a lot easier.

Dry the chicken before you cook it. Before you grill your chicken, remove it from the marinade and pat it dry. This will prevent the marinade from burning or causing flare-ups on your grill.

Ingredients for a good marinade

  • 1 cup olive oil
  • 1 cup freshly squeezed lemon juice
  • 1/2 cup water
  • 3 cloves garlic, peeled and smashed
  • 2 teaspoons honey
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 pounds bone-in chicken thighs or drumsticks, or boneless, skinless chicken breasts

Equipment needed

  • Measuring cups and spoons
  • Two-gallon zip-top freezer bags
  • Mallet or rolling pin
  • Paper towels