Marinade Measurements: Chicken Cup Conundrum Solved

Marinades are a mixture of oil, acid, and seasonings that add flavor and moisture to chicken. The amount of marinade required depends on the weight of the chicken and the desired level of flavor infusion. For 7 lbs of chicken, you would need approximately 3.5 to 7 cups of marinade, assuming a ratio of 1/2 cup to 1 cup of marinade per pound of chicken. It is important to ensure that the chicken is fully submerged in the marinade for effective flavor absorption. Additionally, the type of marinade and marinating time can impact the required amount, with acidic marinades requiring less time and creamy marinades allowing for longer soaking.

Marinade ingredients

A good marinade guarantees flavour and juiciness. A basic marinade is made up of an acid, a fat, and a sweetener. Herbs and spices can also be added for extra flavour.

A general rule of thumb is to use 1/4 cup of marinade per pound of meat. Therefore, for 7 pounds of chicken, you would need 1 and 3/4 cups of marinade. However, it is important to ensure that the chicken is fully submerged in the marinade, so you may need to adjust the amount accordingly.

Acid

• Lemon juice (freshly squeezed is best)
• Vinegar (balsamic, apple cider, or your preference)

Fat

• Extra virgin olive oil
• Butter

Sweetener

• Brown sugar
• Honey
• Maple syrup

Other Ingredients

• Soy sauce
• Worcestershire sauce
• Garlic
• Salt
• Pepper
• Smoked paprika
• Herbs (e.g. rosemary, thyme)

Marinating time

While there are no specific sources stating the marinating time for 7 lbs of chicken, there are general guidelines for marinating chicken.

Marinades are effective with as little as 30 minutes of soak time, but an overnight soak (or marinating in the freezer) makes the prep work feel easier. It is recommended to keep the marinating time under 24 hours. Marinating chicken for just 15 or 20 minutes can make a huge difference.

However, it is important to note that more time does not equal more flavour. Marinades rarely do much aside from penetrating the exterior of the meat by a small amount. The purpose of a marinade is to be the first thing that cooks when the meat hits the pan or grill, creating a nicely caramelized crust.

If you are using an acidic marinade, be cautious not to over-marinate the chicken, as it can turn the meat mushy and stringy. Buttermilk and lemon juice are examples of acidic marinades that can make the chicken nearly inedible if left overnight.

Additionally, for food safety, the USDA recommends not keeping poultry in marinade for longer than two days, as the marinade can start breaking down the meat's fibres.

Chicken preparation

For 7lbs of chicken, you will need 7 to 14 cups of marinade for it to be fully submerged. Marinades are a mixture of oil, acid and seasonings, and they add flavour and moisture to the meat. A basic marinade includes olive oil, balsamic vinegar, Worcestershire sauce and lemon juice. You can add other herbs and spices, but it is important to include an acid, a fat and a sweetener.

You can prepare the marinade in a large mixing bowl and then transfer it to a large sealable bag, along with the chicken. It is recommended to use 1/4 cup of marinade per pound of chicken. You can also reserve some of the marinade to baste the chicken while cooking. The chicken should be gently massaged to ensure the marinade is fully coating the meat. The bag should be securely closed to prevent leaks.

The chicken can then be refrigerated and left to marinate. It is recommended to leave the chicken for at least 30 minutes, and up to 24 hours. Leaving the chicken overnight will allow the flavours to develop and make the meat more tender. However, it is important to note that too long in an acidic marinade can make the meat mushy.

After marinating, the chicken can be cooked on the grill, in the oven or on the stovetop. When grilling, it is recommended to preheat the grill to a medium-high heat and lightly oil the grates. The chicken should be cooked for around 5 to 6 minutes on each side, or until cooked through. The internal temperature of the chicken should reach 165°F.

For baking, preheat the oven to 400°F and place the chicken on a shallow baking sheet. Bake for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F.

Cooking methods

A general rule of thumb for marinating chicken is to use 1/2 cup of marinade per 1 to 1.5 pounds of chicken. This means that for 7 pounds of chicken, you would need approximately 4 to 5 cups of marinade. However, the amount of marinade needed can vary depending on the specific recipe and the size and cut of the chicken pieces. For example, a whole chicken cut into 8 pieces, weighing about 4 pounds, would require about 2 1/2 cups of marinade.

Grilling

Before grilling, remove the chicken from the marinade and pat it dry to prevent the marinade from burning or causing flare-ups on the grill. Preheat your grill to medium or medium-high heat and lightly oil the grates. Place the chicken on the grill and cook for about 5 to 6 minutes on each side, depending on the thickness of the meat. The chicken is fully cooked when it reaches an internal temperature of 165°F. For grill marks, you can cook the chicken over direct heat for a few minutes on each side, then move it to indirect heat until it reaches the desired temperature.

Baking

You can bake marinated chicken in the oven. Preheat the oven to the desired temperature, remove the chicken from the marinade, and place it in a baking dish. Bake for about 20 to 30 minutes, depending on the size and thickness of the chicken pieces, or until the internal temperature reaches 165°F.

Stovetop

Cooking marinated chicken on the stovetop is another option. Heat a pan over medium or medium-high heat and add a small amount of oil or butter. Place the chicken in the pan and cook for about 5 to 7 minutes on each side, depending on the thickness, until it is cooked through and reaches an internal temperature of 165°F.

Marinade Time

The length of time you should marinate chicken depends on the type of marinade and the cut of chicken. Boneless chicken pieces should be marinated for at least 30 minutes up to 2 hours. Whole bone-in chicken breasts, drumsticks, wings, or thighs can be marinated for at least 1 hour up to 12 hours. For creamy marinades, such as those with buttermilk, you can increase the time up to 8 hours for boneless and 24 hours for bone-in chicken.

Marinade Ingredients

A basic marinade consists of oil, an acid like lemon juice or vinegar, and seasonings. The oil helps retain moisture, the acid tenderizes the meat, and the seasonings boost flavor. You can also add herbs, spices, and a small amount of salt to enhance the flavor. Additionally, poking holes in the chicken with a fork can help the marinade penetrate more quickly.

Storage

Storing your chicken in a marinade is a great way to ensure your chicken stays juicy and tender, and also that it is full of flavour. There are a few ways to go about storing your chicken in marinade, and the method you choose will depend on how much time you have, and how much chicken you are preparing.

Firstly, it is important to note that chicken should be marinated for at least 30 minutes. The ideal marinating time is between 4 and 6 hours, but you can leave it overnight if you wish. However, it is important not to leave chicken in an acidic marinade for too long, as this can make the meat mushy. A good rule of thumb is to allow for 30 minutes to 2 hours for boneless chicken pieces, and 1 hour to 12 hours for whole bone-in chicken breasts, drumsticks, wings, or thighs.

The amount of marinade you need will depend on how much chicken you are preparing. For 1 to 1.5 lbs of chicken, you will need around 1/2 cup of marinade. For 4 lbs of chicken, you will need about 2 1/2 cups of marinade. If you are preparing 7 lbs of chicken, you will need more marinade, but it is difficult to say exactly how much more without knowing the recipe for the marinade. A good way to estimate how much marinade you will need is to ensure that the chicken is fully submerged in the mixture. If your marinade only comes halfway up the chicken, you can marinate for a few days and flip the chicken after 24 hours.

To store your chicken in marinade, place the chicken in a large resealable plastic bag and pour the marinade over the top. Gently massage the chicken and ensure the bag is closed securely. If you are short on time, you can poke holes in the chicken with a fork to allow the marinade to penetrate quickly. You can also use a large mixing bowl, but this creates more mess and uses more marinade. If you are planning to freeze your marinated chicken, a gallon-size plastic bag is a good option.

Frequently asked questions