Jake Harper
A good marinade guarantees flavour and juiciness. While marinades work best on the surface of chicken, salt can get a little way into the meat if used in large enough quantities. To make your chicken salty inside, use a marinade with a high ratio of salt to other ingredients. You can also slash the chicken with a sharp knife to create more surface area for the marinade to work on. Marinade the chicken for at least 30 minutes, but no longer than 24 hours.
| Characteristics | Values |
|---|---|
| Marinade ingredients | Oil, acid, herbs, spices, salt, sugar, water |
| Marinade ratio | 3:1 oil to acid, 1:1 herbs to spices, 1:2 herbs to salt |
| Marinade time | 30 minutes to 48 hours |
| Chicken preparation | Slash meat with a knife, pound chicken breasts |
| Cooking method | Grill, skillet, barbecue, roast |
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What You'll Learn
Use a wet rub or marinade
A wet rub or marinade is a combination of herbs and spices with a liquid. The liquid adds moisture and tenderises the chicken while carrying flavour into the meat. The longer you leave the chicken to marinate, the more flavourful it will become. A good rule of thumb is to marinate the chicken for a minimum of 30 minutes and a maximum of 24 hours.
To make a wet rub or marinade, combine your preferred spices and herbs in a one-to-one ratio, plus one-half part salt. You can use dried or fresh herbs, but dried herbs will pack more of a punch. If you're using fresh herbs, you'll need to use more—about a tablespoon of dried herbs is equal to 1/4 cup of fresh herbs. Then, add enough liquid to cover the herbs and spices. You can use a single liquid or mix and match in a one-to-one ratio. If using more than one liquid, whisk them together first. Then, mix your dry ingredients with two tablespoons of the liquid. Stir to combine, adding more liquid a tablespoon at a time until you have your desired consistency. Some people prefer their wet rubs to be more like a paste, which can be rubbed onto the surface of the meat.
If you're looking to add saltiness to your chicken, you can add salt to your marinade or wet rub. Salt will penetrate the meat a little, especially if used in large enough quantities. A good ratio is 1.5 to 2 teaspoons of salt per cup of marinade. You can also use soy sauce as your source of salt.
To ensure the flavour gets into the meat, you can slash the meat a few times with a sharp knife, creating more surface area for the marinade to work on. This will also help the chicken cook more quickly.
Once you've prepared your wet rub or marinade, marinate the chicken for at least 30 minutes to 12 hours. For the best results, wrap the meat tightly in plastic and refrigerate.
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Marinate for at least 30 minutes
To make a marinade for chicken, combine your preferred spices and herbs with a liquid. The liquid adds moisture and tenderises the chicken while carrying flavour into the meat. A basic marinade combines oil, an acid like lemon juice or vinegar, and seasonings. You can also add herbs and spices, but at its core, a marinade is acid, fat, and a sweetener.
When it comes to salt, be generous. Only some of it will sink into the meat, even if you let it marinate overnight. Salt will get a little way into the chicken if used in large enough quantities, as it loosens the muscle fibres. A good rule of thumb is to use 1½ teaspoons of salt per cup of marinade. You can also add a little water and salt to your marinade, which acts as a pseudo brine, making for even more juicy and flavoursome chicken.
If you're using a wet rub, combine your herbs and spices with your liquid of choice in a one-to-one ratio, plus half a part of salt. Then, add enough liquid to cover the herbs and spices. If you're using more than one liquid, whisk them together first. Then, mix your dry ingredients and add two tablespoons of the liquid. Stir to combine, adding more liquid until you have your desired consistency. Some people prefer a paste, which you can rub onto the surface of the meat and leave to marinate for at least 30 minutes. For best results, wrap the meat tightly in plastic and refrigerate for 30 minutes to 12 hours.
If you're short on time, you can try a reverse marinade. Cook your chicken first, then slice it and toss it with the marinade after it's cooked for five minutes. You'll infuse lots of flavour without the long wait.
If you have more time, you can leave your chicken to marinate for up to 12 hours. The longer you leave it, the more flavour the chicken will absorb. However, if your marinade contains acid, don't leave the chicken soaking any longer than overnight. For the best flavour and texture, five to six hours is ideal.
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Slash the meat with a knife
Slashing chicken with a knife is a great way to make the meat more flavorful and tender. This technique is called "slash and char." It involves cutting slits into the chicken to create more surface area, allowing the seasoning to penetrate deeper into the meat and creating more crispy, charred bits.
To start, you'll need a sharp knife suitable for cutting raw meat, such as a chef's knife, Western-style boning knife, Japanese-style honesuki (poultry boning knife), or a paring knife. Make sure you're working on a clean, sanitized surface in a well-lit area to ensure safety and sanitation.
When slashing the chicken, be careful not to cut all the way through the meat. You want to create deep slits that increase the surface area without cutting the chicken into pieces. This technique is especially useful for thicker cuts of chicken, as it helps them cook more evenly and quickly by separating them into more equally sized parts.
After slashing the chicken, it's time to season it generously. Most spices don't get absorbed well by the meat, but slashing it allows the seasoning to penetrate deeper, resulting in more flavorful chicken. You can use a dry rub or a wet marinade. A dry rub is a mixture of herbs and spices without any liquid, while a wet marinade combines herbs, spices, and liquids such as oil and acid.
Finally, cook the chicken using your preferred method. Grilling, pan-frying, roasting, or searing in a skillet are excellent options. Don't forget to follow the recommended cooking times and temperatures to ensure your chicken is cooked evenly and safely.
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Use a 3:1 ratio of oil to acid
A good marinade has two purposes: it should intensify and add depth of flavour, while also tenderising the meat. A basic marinade is made up of a fat, an acid, and your choice of seasonings.
The ideal ratio of oil to acid in a chicken marinade is a subject of debate. Some sources suggest a 2:1 ratio of oil to acid, similar to a vinaigrette. However, others recommend a 3:1 ratio of oil to acid, which is said to be the "gold standard". This ratio works especially well for stronger acids like lemon or lime juice. For milder acids, such as yogurt, a 2:1 ratio is more suitable as it is not as sharp.
When using acidic marinades, it is important to consider the strength of the acid and the duration of marination. Stronger acids like vinegar and citrus juices can cook" the meat if left too long, so it is recommended to use them for shorter periods, typically under an hour for chicken. On the other hand, milder acids like lactic acid in buttermilk or yogurt can be used for longer marination times without negatively affecting the texture of the meat.
To make a basic chicken marinade, combine your preferred spices and herbs in a one-to-one ratio, adding half a part of salt. Then, incorporate enough liquid to cover the herbs and spices. You can use a single liquid or mix different liquids in a one-to-one ratio. For a more paste-like consistency, add smaller amounts of liquid gradually until the desired texture is achieved.
It is worth noting that marinades without acid can be left on the chicken for longer periods (up to 24 hours) without negatively impacting the texture. Additionally, while salt can penetrate the meat to a small extent, oil and fat will not, so consider slashing the chicken joints to increase the surface area for the marinade to work on.
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Add herbs, spices, and garlic
A wet rub or marinade combines herbs and spices with a liquid. The liquid adds moisture and tenderises the chicken while carrying flavour into the meat. To make a wet rub, combine your chosen herbs and spices with salt in a one-to-one ratio, then add enough liquid to cover the herbs and spices. You can use one type of liquid or mix and match in a one-to-one ratio. If using multiple liquids, whisk them together first, then add your dry ingredients and two tablespoons of the liquid. Stir to combine, adding more liquid until you reach your desired consistency.
If you prefer a paste, rub it onto the surface of the meat and leave it to marinate for at least 30 minutes. For best results, wrap the meat tightly in plastic and refrigerate for 30 minutes to 12 hours.
A dry rub is a mixture of herbs and spices without any liquid. When sprinkled onto chicken, a dry rub forms a crust, enhancing the flavour and sealing in moisture. To make a dry rub, use a one-to-one ratio of herbs and spices, plus half a part of salt.
- Mix together sea salt, minced onion, roasted garlic powder, black pepper, coriander, parsley, and paprika.
- Put the spice mixture, olive oil, and vinegar into a gallon-sized ziplock bag.
- Add two pounds of boneless, skinless chicken breasts.
- Toss to coat well, then place in the fridge and leave to marinate for 30 minutes.
- Grease the grill grates, discard the marinade, and grill the chicken over medium-high heat for about 10 minutes or until the chicken reaches an internal temperature of 160°F.
You can also try blending lemon zest, lemon juice, herbs, honey, olive oil, soy sauce, salt, and pepper in a small blender until smooth. Taste and adjust the flavours until they're just right.
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Frequently asked questions
Combine herbs, spices and salt with a liquid such as oil, lemon juice, vinegar or buttermilk. You can also add other flavourings like honey, garlic, mustard or sesame oil.
A good rule of thumb is a 3:1 ratio of oil to acid. You can then adjust the amount of spices according to your preferences. For the salt content, use 1.5 to 2 teaspoons of salt per cup of marinade.
Marinate chicken for at least 30 minutes to 2 hours. For the best results, leave it overnight or for up to 24 hours.
Grilling is the best way to cook marinated chicken. You can also try searing the chicken in a skillet on the stovetop.
Use a generous amount of salt in your marinade. Slash the meat with a knife to create more surface area for the marinade to work on.
