Question about marinating chicken

[Anonymous]

My mom would always just dump chicken in a Pyrex or something and then pour marinade over it and let it sit for a while before cooking. I basically do that except in a Ziplock bag. But when I cook it I feel like I can taste the chicken and then separately taste the marinade, but they don't ... mix. Do you think it would help if I poked holes in the chicken with a fork for the marinade to sink into?

[Anonymous]

Chop the chicken into small pieces before adding the marinade, let it sit overnight.

[Anonymous]

Anonymous wrote:Chop the chicken into small pieces before adding the marinade, let it sit overnight.

Even when I've marinated pieces it tastes the same.

[Anonymous]

The fork is a great idea.

[Anonymous]

I don’t think marinades add a lot, just do a dry rub and use the marinade towards the end of cooking or as a dipping sauce. You can also pound it with a meat mallet but still don’t think marinating it makes much difference. Always seemed like a waste of sauce to me.

[Anonymous]

This is the only chicken marinade that has ever impressed me - think it’s the use of lemon zest rather than juice that makes it so good. https://www.onceuponachef.com/recipes/perfectly-grilled-chicken-breasts.html

[Anonymous]

What are you guys using for marinade?? Even when I use a simple Italian dressing it has great flavor! The key is how long you marinate it.

Trader Joes has a good marinade called Soyaki- tons of flavor and chicken comes out moist every time. You only have to marinade for 30 mins b/c it has soy sauce in it.

Another good recipe here: https://www.skinnytaste.com/yogurt-marinated-chicken/

[Anonymous]

Anonymous wrote:My mom would always just dump chicken in a Pyrex or something and then pour marinade over it and let it sit for a while before cooking. I basically do that except in a Ziplock bag. But when I cook it I feel like I can taste the chicken and then separately taste the marinade, but they don't ... mix. Do you think it would help if I poked holes in the chicken with a fork for the marinade to sink into?

What do you mean you taste it separate? You are supposed to dispose of any additional marinade that the chicken was soaking in.

[Anonymous]

Anonymous wrote:

Anonymous wrote:My mom would always just dump chicken in a Pyrex or something and then pour marinade over it and let it sit for a while before cooking. I basically do that except in a Ziplock bag. But when I cook it I feel like I can taste the chicken and then separately taste the marinade, but they don't ... mix. Do you think it would help if I poked holes in the chicken with a fork for the marinade to sink into?

What do you mean you taste it separate? You are supposed to dispose of any additional marinade that the chicken was soaking in.

I think they mean that the marinade has not penetrated and is just on the outside of the chicken.

OP, IME, there should be some sort of tenderizer in the marinade in order for it to impart flavor throughout the chicken.

[Anonymous]

How long are you marinating? And how large are the pieces? I marinate thighs overnight.

[Anonymous]

Also, is your marinade “strong” enough? It needs to be stronger flavor than you’d like on its own.

[Anonymous]

This truly is a fantastic marinade -and the directions say to pierce the chicken with a fork to let the marinade penetrate. My entire family loves this chicken.

https://www.modernhoney.com/the-best-chicken-marinade-recipe/

[Anonymous]

^ forgot to add that I marinate for 3-6 hours, depending on how much time I have.

[Anonymous]

You need some form of acid and if you are using chicken with skin that will limit the penetration. Lemon juice or vinegar work and you need to get the marinade under the skin.

[Anonymous]

Interesting - I’ve read that using lemon juice actually “cooks” the chicken while marinating and makes it rubbery. Maybe that’s only if it’s marinating longer than an hour or so?