Jake Harper
There are a variety of opinions on whether it is better to marinate chicken before barbecuing. Some sources recommend marinating chicken in barbecue sauce before grilling, as it infuses flavour into every bite. However, others suggest that barbecue sauce is not a marinade due to its high sugar content, which can cause the chicken to burn. Instead, it is recommended to use barbecue sauce as a finishing sauce, brushing it onto the chicken during or at the end of cooking. Some recipes suggest using a dry brine or rub with salt and pepper before cooking the chicken, and then basting it with barbecue sauce towards the end of the cooking process. Ultimately, the decision to marinate chicken before barbecuing may depend on personal preference and the specific recipe being used.
Marinating Chicken for Barbecue
| Characteristics | Values |
|---|---|
| Marinade | BBQ sauce, oil, garlic, soy sauce, smoked paprika, salt, pepper, vinegar, Worcestershire sauce, sesame oil |
| Marinade Time | Minimum 2 hours, preferably overnight |
| Chicken | Skinless/skin-on, boneless/bone-in |
| Cooking Method | Grill/oven |
| Pros | Flavourful, juicy, tender |
| Cons | Risk of burning due to sugar content in BBQ sauce, may not get crispy skin |
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What You'll Learn
The benefits of marinating chicken
Marinating chicken can elevate your barbecue experience in several ways. Firstly, it infuses flavour into the meat, ensuring that every bite is packed with taste. The longer you leave the chicken to marinate, the more intense the flavour will be. Marinades can also help tenderise the meat, making it juicier and more enjoyable to eat.
Another benefit of marinating chicken is that it allows you to experiment with different flavours and create unique combinations. You can use a variety of ingredients to make your own marinade, such as barbecue sauce, oil, garlic, soy sauce, vinegar, Worcestershire sauce, sesame oil, and spices. By adjusting the proportions of these ingredients, you can customise the marinade to your taste preferences.
Additionally, marinating chicken can help with meal preparation. By marinating the chicken overnight, you can save time on the day of your barbecue and focus on other dishes or activities. It also ensures that the chicken is well-seasoned and flavourful, reducing the need for heavy seasoning or sauces during cooking.
While marinating chicken has its benefits, it's important to note that barbecue sauce, due to its high sugar content, may not be the best option for a marinade. Instead, you can use it as a finishing sauce, brushing it onto the chicken towards the end of the cooking process to create a crispy, caramelised coating. This technique prevents the sauce from burning and gives you the best of both worlds: juicy, flavour-infused chicken with a delicious, sticky glaze.
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The drawbacks of marinating chicken
While marinating chicken can add flavour and moisture, there are some drawbacks to the process. Firstly, it can be time-consuming, especially if a recipe calls for a lengthy marination period. For those with busy schedules, finding the time to prepare a marinade and let the chicken sit in it for hours or overnight may not be feasible.
Secondly, there is a risk of the chicken becoming overly salty if left in a marinade for too long. This is especially true for dry brines, where salt is directly applied to the surface of the meat. If left for more than the recommended time, the salt can draw out too much moisture from the chicken, resulting in a dry and overly salty dish.
Another drawback is the potential for the marinade to burn during cooking, particularly if it contains a high amount of sugar. This can happen when the chicken is cooked over high heat, such as on a grill or under a broiler. The sugar in the marinade can burn and char, impacting the flavour and appearance of the chicken.
Furthermore, marinating chicken can be messy and require additional preparation and clean-up. It requires containers or bags to hold the chicken and marinade, and these need to be cleaned afterwards. Additionally, the chicken itself may require more preparation, such as pokeing holes in it to help the marinade penetrate, which can be an extra step that not everyone finds convenient.
Lastly, while marinating can add flavour, it may not always be necessary. Some cooks prefer to season their chicken with a dry rub or simply salt and pepper, which can still result in a delicious dish. In some cases, a simple preparation method may be preferred over the added steps and time required for marinating.
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Marinade recipes
Marinated chicken is generally more flavourful and tender than unmarinated chicken. However, if you're using a particularly sugary barbecue sauce, you may want to avoid marinating the chicken in it, as this can cause the chicken to burn. Instead, you can brush the sauce onto the chicken while it's cooking, or dry brine the chicken with salt and pepper before cooking and basting it with sauce.
Krystal's Perfect Marinade
This marinade is designed for BBQ or grilled chicken. It contains brown sugar, vinegar, soy sauce, olive oil, Worcestershire sauce, sesame oil, garlic, and pepper. Whisk these ingredients together in a large bowl until the sugar has dissolved. Pierce up to 4 pounds of chicken pieces all over with a fork, place them in the bowl, and toss to coat. Marinate in the refrigerator for at least 2 hours or overnight, then cook as desired. Some reviewers suggest reducing the amount of brown sugar and sesame oil, as the marinade can be too sweet.
Mom On Timeout's Chicken Marinade
This marinade contains extra virgin olive oil, balsamic vinegar, Worcestershire sauce, and lemon juice. Combine the ingredients in a large mixing bowl and whisk together. Place the chicken in a large resealable bag and pour the marinade over it. You can also freeze the marinated chicken for up to 6 months and thaw it overnight in the fridge before cooking.
BBQ Chicken Marinade
This marinade combines ketchup, sugar, vinegar, Worcestershire sauce, cumin, paprika, garlic, salt, and pepper. Add the ingredients to a large resealable plastic bag, along with 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1.5 pounds total). Squeeze out the air, seal the bag, and massage it to coat the chicken with the marinade. Refrigerate for 2 hours or freeze for up to 1 month, defrosting overnight before cooking. Grill over indirect heat until cooked through and lightly charred.
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How long to marinate chicken
Marinating chicken is a great way to add flavour and moisture to the meat before barbecuing. However, the length of time you should marinate chicken depends on several factors, including the type of marinade used, the cut of the chicken, and personal preference.
For a basic marinade, a minimum of 30 minutes is needed to impart flavour to the chicken. However, the longer the chicken is left to marinate, the more intense the flavour will be. Leaving the chicken to marinate for at least 2 hours or overnight will result in more flavourful and juicy meat.
Some recipes suggest that poking holes in the chicken with a fork before marinating can help the marinade penetrate the meat faster, which is useful if you are short on time. Additionally, dry brining the chicken with salt and pepper before cooking can help season the meat and ensure crispy skin.
It is important to note that marinating chicken for too long can have negative effects. Leaving chicken in a marinade for longer than 24 hours can make the meat tough, and if using a salty marinade, leaving it for more than a day can result in overly salty chicken.
Therefore, it is recommended to marinate chicken for at least 30 minutes to 2 hours, or overnight for maximum flavour, but not for longer than 24 hours to avoid any undesirable texture or taste changes.
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Alternative methods to marinating chicken
While marinating chicken is a great way to add flavour and moisture, there are other methods to achieve similar results. Here are some alternative approaches to consider:
Brining
Brining is a technique where the chicken is soaked in a salt-water solution, often with other ingredients such as sugar, spices, and herbs. This helps to tenderise the meat and enhance its natural flavour. The brine can be injected into the chicken or used as a soaking solution. This method is especially useful for leaner cuts of chicken that may dry out during cooking.
Dry Rub
A dry rub is a mixture of herbs, spices, and other dry ingredients that are rubbed directly onto the surface of the chicken before cooking. This method adds flavour and creates a delicious crust on the chicken. It is important to apply the dry rub evenly and thoroughly, massaging it into the meat. The chicken can be cooked immediately after applying the rub, or it can be refrigerated for a few hours to allow the flavours to penetrate further.
Basting
Basting involves brushing or spooning a liquid, such as melted butter, oil, or a sauce, over the chicken while it is cooking. This technique adds moisture and flavour to the chicken, and it can also help to create a crispy, browned exterior. It is important to baste the chicken frequently throughout the cooking process for the best results.
Injecting
Flavour injection is a technique where a syringe-like tool is used to inject a liquid mixture directly into the chicken meat. This method ensures that flavour is distributed evenly throughout the chicken, making it juicy and tasty. The injection liquid can be a combination of ingredients such as broth, wine, herbs, spices, and other seasonings.
Glazing
A glaze is a thick, sticky sauce that is applied to the chicken towards the end of the cooking process. The chicken is typically brushed with the glaze a few times during the last few minutes of cooking, creating a shiny, flavourful coating. Glazes often contain sugar, which helps to caramelise and give the chicken a beautiful, mouthwatering appearance.
These alternative methods offer different ways to add flavour and moisture to chicken without marinating. Each technique has its unique benefits and can be tailored to your specific taste preferences and cooking methods.
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Frequently asked questions
Marinating chicken in barbecue sauce infuses flavour into the meat. However, barbecue sauce has a high concentration of sugars, which can burn when exposed to direct heat. Therefore, it is recommended to marinate the chicken in a mixture of oil, garlic, soy sauce, salt, and pepper, and brush barbecue sauce onto the chicken while it cooks.
Marinating the chicken for at least two hours will do the trick, but for the best results, leave it overnight.
Start by creating a two-zone fire, with all of the coals on one side of the charcoal grate and the other side empty. Place the chicken, skin side down, on the cool side of the grill, and cook until the skin starts to brown and crisp, about 30 minutes. Then, move the chicken closer to the coals and start brushing the sauce onto the chicken every five minutes for 20 minutes. Finally, slide the chicken pieces over the coals and continue to brush with sauce until the sauce becomes crusted.
