Marinating Goals

• The basic goals of any marinade are to enhance, without overwhelming, the flavor of meat or poultry. A marinade is also meant to preserve and usually increase tenderness and juiciness. In the case of skinless chicken, a marinade takes on some of the functions of skin, providing a surface to which seasonings can adhere, adding a small amount of surface fat and sealing surfaces against drying out. While marinades penetrate the outer surface of meats, the depth is usually only a fraction of an inch. Since the acidic liquids included in marinades can over-tenderize meat tissues, making them mushy; ordinarily tender, delicate meat like chicken is usually marinated for approximately 30 minutes.

Making a Good Marinade

• Meat and poultry marinades vary widely in flavor but contain some constant kinds of ingredients. Marinating liquids range from broth to fruit juices to vinegars and soy sauce. Most marinades also contain between 1 and several tablespoons of some kind of vegetable oil, a fruity oil like olive oil for added flavor or a neutral oil with a high smoke-point, like canola, to enhance browning on the grill or broiler. Aromatic herbs and spices, like garlic, pepper, curry powder or juniper berries, often define the flavor of the dish. Soy sauce; some fruit juices, such as pineapple or kiwi; and dairy products, like buttermilk or yogurt, perform a tenderizing function on the meat. Wine, sherry or another alcohol ingredient intensifies caramelizing of natural sugars in other additions. The balances among sweet, tart, salty, bland, spicy and hot flavors determine a flavorful marinade.

Marinating Techniques

• Since most marinades contain a fruit acid, make it a habit to marinate chicken or other meat in a glass bowl, which will not react with ingredients or retain flavors. Covering the chicken lessens the need to turn and coat each piece with marinade repeatedly. A good shortcut is to place chicken pieces and pour marinade into a zip-close plastic bag. This lets you use a small amount of marinade and prevents drying exposure to air. Refrigerate marinating chicken to deter the growth of pathogens. Once marinated chicken is ready to cook, discard any leftover marinade.

Managing Thin Marinades

• Thin marinades are intended to add a layer of flavor to skinless, boneless chicken. Marinade liquid helps spices and seasonings adhere to the chicken meat. You can intensify the impact of a thin marinade by draining chicken pieces and sprinkling or rubbing additional spices onto the surface of the meat. For greater flavor and texture contrasts, offer a salsa-style fruit or vegetable sauce for each portion.

Working with Thick Marinades

• Marinades based on sour cream, yogurt, buttermilk or mustard form an outer crust that helps retain chicken juices, much as skin would. Dairy-based marinades gradually tenderize meat without making it stringy, so marinating chicken pieces should sit in the refrigerator for up to a day before cooking. Keep an even coat of thick marinade on the chicken pieces when you move them to the baking pan and lay them out without touching to take best advantage of the juice-holding crust.