The Right Way to Marinate Chicken, According to Chefs

Kirsten Nunez
·4 min read
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This easy technique produces juicy, flavorful meat.

<p>Bryan Gardner</p>

Bryan Gardner

If poultry is a regular menu item in your home, it's worth learning how to marinate chicken properly. Marinating is a common step in many recipes, but when done incorrectly, it can yield a less-than-desirable dish. To prevent any marinating mishaps, consult our guide to the best way to marinate chicken. It covers different types of marinade, how to make your own marinade from scratch, the best way to marinate, and the alternative technique of marinating after the chicken is cooked.



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Why Marinate Chicken?

The process of marinating chicken involves soaking it in a liquid sauce called a marinade. When done correctly, it will tenderize the meat and enhance its flavor, says Giancarlo Borletti, executive chef of BSTRO38 in Manhattan. The result? A deliciously moist chicken dish.

Types of Marinade

There are three main types of marinades used for chicken:

Acidic Marinade

As the name suggests, an acidic marinade contains acid, such as wine, citrus juice, balsamic vinegar, and buttermilk. Acids work by denaturing (i.e., weakening) proteins in the chicken, resulting in softer meat. They also create pockets in the chicken, allowing it to soak up flavor. However, the acid should be diluted with other ingredients (like soy sauce or vegetable oil), as they can make protein mushy if used undiluted, says Eric Rowse, chef instructor of culinary arts at the Institute of Culinary Education in Los Angeles.

Enzymatic Marinade

"An enzymatic marinade uses enzymes to help break down and tenderize the protein," explains Rowse. (An enzyme is a molecule that triggers a chemical reaction—in this case, the breakdown of protein fibers and collagen.) Examples of ingredients with natural enzymes include Asian pears (which are used in bulgogi, a traditional Korean dish), kiwi, pineapple, and papaya, says Rowse.

Oil Marinade

An oil-based marinade consists of oil (fat) and spices, says Lenny DiMaria, executive chef at Patricia's of Holmdel in New Jersey. The oil will help moisten the meat, which is especially helpful for leaner proteins such as chicken. To ensure the oil penetrates the chicken, pierce the chicken first, suggests DiMaria.

Basic Marinade Formula

"A 2-to-1 or 3-to-1 fat-to-acid ratio is standard, depending on the strength of acid," says Rowse. Note that it's essential to avoid using too much (or too strong) an acid, as it will cause the chicken to develop an undesirable texture.

Best Cooking Methods for Marinated Chicken

Since marinating chicken improves moisture and tenderness, it's ideal for cooking methods that are prone to drying out chicken. Examples include grilling, roasting, baking, and pan-frying.

An Alternative: Marinating After Cooking

Although chicken is traditionally marinated before it's cooked, you can also do it after, though doing so isn't true marinating, says Rowse. When cooked chicken is placed in a flavorful liquid, it's known as "resting" the meat. "Resting meats can absorb up to 50 percent of their weight in [the] liquid they're in," explains Rowse, who adds that the process will add flavor but won’t tenderize like marinating does.

How Long to Marinate Chicken For

Whole Chicken

For whole chicken, "brine overnight then marinate the next day for a couple of hours," says Borletti.

Drumsticks, Breasts, and Thighs

For drumsticks, breasts, and thighs, marinating overnight is ideal, says Borletti—but three to six hours works well.

If needed, you can marinate chicken for up to two days, though any longer will give the meat a mushy and unpleasant texture.

Safety Tips for Marinating Chicken

Always Marinate in the Refrigerator

Never marinate chicken on the countertop or at room temperature. Doing so increases the risk of foodborne illness, as bacteria from the uncooked chicken can contaminate nearby food or equipment.

Place on Bottom Shelf

Raw meat, including chicken in marinade, should always be placed on the bottom shelf of your refrigerator to prevent cross-contamination, says DiMaria. Otherwise, if the chicken is placed on an upper shelf and juices leak from the dish, it can contaminate other food stored on lower shelves.

Fully Cover Chicken

Always cover raw chicken during the marinating process to prevent the spread of bacteria. You can do this by placing the chicken in glass, food-grade plastic, or stainless steel containers with tight-fitting lids.

Toss the Marinade

After soaking raw chicken in a marinade, it's essential to discard the marinade. Never use it as a baste or serve it with the dish unless you've boiled it first. Once it reaches 165 degrees Fahrenheit (the temperature needed to destroy illness-causing bacteria), it will be safe to serve.

Read the original article on Martha Stewart.