A marinade is a liquid mixture that has been used to flavor and tenderize meat. It can be a simple combination of oil, salt and a tangy acid like vinegar or lemon juice, but it can also include many different ingredients.
The key to a good marinade is making sure that the chicken is covered in it. This is important, as the acid in the marinade will help to break down tougher muscle fiber and make the meat melt-in-the-mouth tender.
It’s also important to make sure that you season your chicken before cooking it. This is important because it will help to bring out all of the flavors that are in your marinade.
There are two main types of marinades: dry and wet. The first is a mixture of herbs and spices that creates a crust on the chicken, which seals in moisture and amplifies the flavor. This type of marinade is ideal for roasting, grilling and broiling and it works especially well with chicken breasts.
Some of the most common dry marinades include garlic powder, onion powder, paprika, sage, thyme, rosemary and basil. They can also include cayenne pepper, red chile flakes, cumin, and brown sugar.
These marinades are a great way to add extra flavor to your chicken without having to spend too much time in the kitchen. They are easy to prepare and you can use them for a variety of recipes.
The best part about dry marinades is that they’re very versatile and they can be used with any cut of chicken, including drumsticks and thighs. They are especially good for roasted or grilled chicken dishes, because they can help to give the meat a delicious, crispy exterior.
If you are not planning on using all of your marinade, it is best to drain it before cooking your chicken. This will ensure that any bacteria in the marinade will be cooked off and won’t affect your final meal.
You can also repurpose leftover marinade, reducing it to a glaze for your chicken before cooking. This will kill any pathogens that may have been transferred from the raw chicken during the marinating process and it’ll provide an extra layer of flavor on top of your dinner.
When you boil your leftover marinade, it’ll reduce to a thicker consistency and this will make it easier to coat the chicken with it before cooking. You can also use it to baste the chicken as it cooks, so that it will retain its delicious flavors and won’t dry out too quickly during cooking.
It’s also important to keep in mind that chicken that is marinated for too long will turn mushy and stringy, so it’s best to cook it immediately after finishing the marinade. You can even make a reverse marinade, where you slice the chicken and then marinate it for 5 minutes before cooking it in the final dish!
It is a great idea to marinate your chicken in advance, so that you can make a quick and easy meal when you get home from work or school. You can also marinate chicken in the freezer to help preserve it for longer. This will save you time and money!