Unlocking Chicken's Full Flavor: Marinade Techniques

Marinating chicken is a popular way to enhance its flavour and make it more moist and tender. A marinade is an acidic liquid, such as vinegar, wine, fruit juices, buttermilk, or yogurt, in which the cook immerses meat for a certain amount of time before cooking. While some people believe that marinating chicken helps to add flavour all the way through, others argue that it only affects the surface of the meat. So, how do you get the most flavour out of marinating chicken?

Marinating chicken for 10-20 minutes will flavour the surface

Marinating chicken is a great way to enhance its flavour. However, it is important to note that marinades only add flavour to the surface of the chicken and do not penetrate much past it. This is because oil and fat cannot penetrate the flesh, but salt can get a little way in if used in large quantities.

When marinating chicken, the recommended time varies depending on the type of marinade used. For acidic marinades, it is best to limit the marinating time to 5-6 hours for optimal flavour and texture. Marinating for longer than this can negatively impact the surface texture, making it stringy and dry. Even a short marinating time of 10 to 20 minutes will add flavour to the surface of the chicken.

If using a marinade without acid, it can be left for a maximum of 24 hours, but this will not improve its effectiveness. For dry rubs, which are quicker and best used on thin meats, the chicken can be ready for cooking in as little as 15 minutes to half an hour.

There are various ingredients that can be used to make a chicken marinade, including olive oil, garlic, lemon zest/juice, oregano, pepper, chilli, ginger, thyme, soy sauce, honey, and vinegar. It is also important to use salt in the marinade as it helps pull out water from the chicken, allowing the flavours of the marinade to penetrate the surface.

In addition to marinating, there are other ways to add flavour to chicken. One technique is to brush sauce onto the surface of the meat while grilling or barbecuing, which will impart flavour and create a caramelized crust. Another method is to cut up the chicken while it is still warm after cooking to increase the surface area, then pour a marinade or sauce over it and let it soak for 15 to 60 minutes.

Acidic marinades, like lemon juice, tenderise chicken

Marinades are acidic liquids, originally vinegar, and now including ingredients such as wine, fruit juices, buttermilk, and yogurt. They have been used since the Renaissance to slow spoilage and add flavour to meats.

The cooking process will denature the protein far outside of the chemical pathway of the marinating process. Salt is important in a marinade as it helps pull out some water from the chicken, allowing it to be replaced by whatever flavours you want to add.

A basic chicken marinade comes in one of two forms: dry or wet. Each can be delicious, but they're suited for different types of cooking. A dry rub forms a crust on the chicken, enhancing its flavour and sealing in moisture. A wet rub, or marinade, combines herbs and spices with a liquid. The liquid is essential for adding moisture and tenderising chicken. It can also provide a lot of flavour.

When using acidic marinades like lemon juice, boneless chicken pieces should be marinated for at least 30 minutes and up to 2 hours. Whole bone-in chicken breasts, drumsticks, wings or thighs should be marinated for at least 1 hour and up to 12 hours. Too long in an acidic marinade can produce mushy meat.

Brines are salty and help carry flavour into the meat

A brine works by immersing the chicken in a salty liquid, causing a water exchange. This drags the salt and other dissolved ingredients down into the flesh, seasoning the meat directly. A brine can be made with 1.5 tablespoons of salt per cup of water. It is recommended to boil the brine first, especially if adding other ingredients, to help activate the seasonings. It should then be cooled to room temperature before adding the chicken, so as not to raise the meat's temperature too high.

A dry brine, or dry rub, also works in a similar way. This involves seasoning chicken with salt and letting it rest for a long period. The salt draws out liquid from the meat and is dissolved into the flavoured liquid that replaces it.

Brines are a great way to get flavour into chicken, but it is important to note that they take longer than dry rubs. A brine should be left for at least 12 hours, while a dry rub can be left for 15 minutes to half an hour.

Marinades with buttermilk and yoghurt are gentler on proteins

Marinades are acidic liquids that have been used since the Renaissance to slow spoilage and add flavour to meat. They are typically made with ingredients such as vinegar, wine, fruit juices, buttermilk, and yoghurt.

Buttermilk and yoghurt are gentler on proteins than other acidic marinades like lemon juice, lime juice, or vinegar. This is because they have a higher pH level. The probiotics and enzymes in yoghurt break down proteins slowly, creating an evenly tender texture. The lactic acid present in yoghurt breaks down the connective protein collagen and acidifies the muscle fibres. This results in meat that tastes more tender and juicy.

Yoghurt can be used as a marinade for chicken. It can also be used as a sauce or a side, or to cook the meat in. It is best to use plain, whole-milk yoghurt, though Greek yoghurt can be used if loosened with a little lemon juice or vinegar. Yoghurt can be seasoned with salt, saffron, coriander, mint, cumin, ginger, lemongrass, garlic, and fresh herbs.

Buttermilk is also a popular choice for marinating chicken, particularly when making fried chicken. It has an acid content that is comparable to yoghurt, but it is typically made with low-fat milk. Buttermilk has a tangy flavour that comes from its slightly higher acidity, which breaks down tougher cuts of meat while infusing them with flavour.

Dry rubs are quicker but don't add moisture

Dry rubs are a blend of dried spices, herbs, salts, sugars, and other seasonings that are rubbed onto the surface of meat before cooking. They are quick and easy to make at home, and you can combine ingredients like salt, pepper, paprika, garlic powder, onion powder, brown sugar, chilli powder, and cumin, depending on your desired flavour profile.

Dry rubs are quicker than marinades but do not add moisture to the meat. They are best used on thin meats. A dry rub can be applied by sprinkling the spices directly onto the meat and then massaging them equally onto all sides. The key is to apply the rub evenly and avoid leaving any dry spots.

Some people prefer to rub a tiny amount of olive oil onto the meat before adding the dry rub, as this helps the seasoning stick to the meat better. However, this is not necessary, and you can simply pat the meat dry with a paper towel before applying the rub.

Dry rubs are ideal for achieving a flavorful, textured crust when barbecuing or smoking meat at low temperatures. The lack of moisture allows the spices to caramelize and adhere to the meat surface.

Frequently asked questions