By Jasmine Kaur
The succulent pieces of chicken can be infused with a variety of flavours. The key to a good chicken dish is the marination and here are ways to ace it.
The most commonly-used marinade base is yoghurt. For baked or tandoori items, opt for a yoghurt-based marination as it keeps the moisture of the chicken intact.
Ever heard of chicken marinated in salted water? Brining is just that. This technique retains the moisture and lends flavour to the chicken too.
This citrus element has acidic properties which lends the chicken a fresh taste. Only marinate for an hour or two so that the acid doesn’t spoil the outer layer before roasting it.
Marinate the chicken overnight in buttermilk. This would lend it a creamy and tangy flavour and is an ideal marinade for frying.
This is the most flavourful marination you can rub on your chicken skin just 15 minutes before cooking it. It softens the flesh and makes it juicy too.