Marinade
- Thread starter OddSox
- Start date
Do as the instructions tell you to do, soaking longer would may not be better. My guess is that it will be too intense. Try it as instructed once, and the next time add 15 or 30 minutes more marinade time for more flavour. There may be a lot of salt in the marinade, so over night may mean a really salty chicken.
Humpf!! So flip a coin. that's the same with any store bought marinade. Better yet read the label and think coin.
That seems to be the way to go - I'll try an hour or two and see what happens...
I like more intense flavours so I usually try to marinate for more than 30 minutes. Preferably overnight. I often drain off the marinade and reduce it in a sauce pan to be used as a dipping sauce or poured over the meat as a glaze. I do that with teriyaki, for example. And salmon. Or chicken breasts. Fantastic. But I don't use prepackaged marinades. Its so easy to make your own. I recommend it.
Don't re-use chicken marinade. Put aside some of the marinade for use as a sauce or glaze. A 30 minute marinade on a chicken breast is just sinking into the surface. 4 hours would most likely give you a fuller flavour.
You should try soaking the chicken in a brine then use a nice glaze.
Also some commercial marinateds have meat tenderizers (bromalin (sp?) - not that kind of sp.. ) that can turn your meal into chicken soup if left too long. It doesn't hurt to experiment just do it gradually.
Don't be silly OddSox
Your body doesn't need the extra chemicals in a processed marinade. Make your own.
Since the sun is out and I'm in a generous mood, use this one.
4 tablespoons of olive oil.
2 tablespoons of dry white wine
3 teaspoons of light soy sauce
1 shallot minced
fresh sage (as much as you like)
Allow to sit for at least 2 hours....enjoy.
Your body doesn't need the extra chemicals in a processed marinade. Make your own.
Since the sun is out and I'm in a generous mood, use this one.
4 tablespoons of olive oil.
2 tablespoons of dry white wine
3 teaspoons of light soy sauce
1 shallot minced
fresh sage (as much as you like)
Allow to sit for at least 2 hours....enjoy.
I have a family who love to cook at various levels of expertise and success. One or two of them live far far away and when I visited them for an extended period, obviously not far enough away, they told me they don't buy anymore cookbooks as they get all they need from the internet. One such treasure trove of ideas is a site called recipe.com (go figure) and I was the honoured guest at many parties where food was prepared from many recipes on this site; good eating, believe me. I've tried it a couple of times when printed sources failed me and have never been disappointed. You have work a little more but the results are worth it. It's not that hard to make a marinade or dry rub from scratch. No more secrets today people.
Can't really answer that question without knowing what's in the Marinade ..
If there are an acidic components to the Marinade , you can literally cook the chicken in the Marinade , and completely ruin the texture and tast of it.
Also, make sure to keep it in the fridge to inhibit bacteria growth, and discard the marinade when done.
Another good, simple marinade is a 50-50 mixture of extra virgin olive oil and lime juice. It's great with fish and would probably work with chicken too. I let the fish marinade in this about 2 hours.
