Chicken that has been marinated, usually with a blend of oil, acid, and seasonings, is more flavourful, juicy, and tender. Oils contribute to the meat's moisture retention during cooking, making the final product juicier. Whether you use vinegar or fruit juice, acids aid in the breakdown of the dense protein, which helps to tenderise the meat. Like any cuisine, seasonings with oil enhance the flavour.
Making your marinade or rub gives you more control over the ingredients than using store-bought ones. Instead of using the less healthful oils in many commercial marinades, choose olive oil, and avoid preservatives, colourings, and additives. You can also control your sodium and sugar intake.
Continue reading to know more about how to marinate chicken!
Is Washing Necessary Before Marinating Chicken?
No, don't wash the chicken. Cleaning raw chicken with water doesn't make it clean; on the contrary, it can contaminate your kitchen. Salmonella is one of the germs that can grow on the surface of raw chicken and spread to other food items, such as your washbasin and your dishes.
Simply wipe the chicken with paper towels. Hand washing is always advised after handling raw chicken. Remember to thoroughly clean and sanitise your sponge, sink, and cutting board. In the long run, maintaining a clean and sanitised kitchen will help you prevent foodborne diseases.
How Much Time Is Needed To Marinate Chicken?
This is contingent upon the type of chicken and marinade used. Marinades with acidic flavours, such as vinegar and citrus, tenderise more quickly than marinades with creamy mayonnaise or buttermilk.
Use this general rule of thumb for making acidic marinades:
- Boneless chicken pieces: Up to two hours, but at least thirty minutes
- Whole bone-in chicken thighs, wings, drumsticks, or breasts: Up to 12 hours or at least one hour
Overmarining meat in an acidic marinade might result in mushy meat. You can extend the marinating period for boneless chicken to 8 hours and for bone-in chicken to up to 24 hours if you use a creamy marinade, such as one made with buttermilk.
Assuming you're prepared to prepare supper but realise, as is sometimes the case, that you neglected to marinate your chicken beforehand. After cooking the chicken for five minutes, you slice it and combine it with the marinade. You won't need much time to add a lot of flavour.
Some Essential Tips For Marinating Chicken
- An acidic element, such as oil and extra spices, herbs, and syrups to give the chicken a particular flavour, makes up the perfect marinade.
- Fresh herbs are preferred over dried ones; however, if fresh herbs are unavailable, thoroughly smash the dried herbs and apply them over the chicken to enhance the flavour.
- Oil and other acid-containing components should be combined 1:1.
- Remember that the longer you marinate chicken in an acidic marinade, the worse the texture and the more dry the chicken will get.
- If you are marinating it for longer than an hour, you must refrigerate the marinated chicken in glass airtight containers rather than metal ones. Instead of leaving it open, place a tight-fitting lid on top.
- Make sure to use up all of the marinade; you may use any leftovers to spray the chicken before adding it to the curry. Don't store the remaining marinade for an extended amount of time. It's preferable to throw it away after the chicken is cooked.
- Since the marinade has come into touch with raw chicken, serving it raw or adding to other dishes could result in food illness.
- Blend your marinade briefly in a blender to combine the fats and acids into a smooth mixture for optimal results.
There are different ways to marinate chicken, which can have a prolonged process of more than a day. Also, there are quick marinades that can be easily used to cook chicken according to your time and preferences. Marination is a very important step in prepping that everyone should take seriously for a good chicken recipe.