Marinating chicken can elevate it from plain to flavorful, yet there are crucial differences compared to red meat. Unlike red meat, chicken is delicate and absorbs flavors quickly, requiring attention to marinade time to avoid mushiness from acidic ingredients. Chef Courtney Luna recommends marinating for 30 minutes to 12 hours and suggests making small cuts or piercing the chicken for enhanced flavor absorption. Additionally, to ensure food safety and achieve optimal cooking results, discard marinade and pat the chicken dry before cooking.
"Chicken is more delicate and absorbs flavors faster than red meat," chef Courtney Luna, author of the bestselling cookbook "Carnivore in the Kitchen: A Fresh and Fun Approach to Meat-Based Meals," told Tasting Table. "Chicken marinades should focus on adding flavor, while red meats often aim for tenderization."
"Over-marinating in acidic ingredients, such as vinegar and citrus, can make chicken mushy," Chef Luna said. A good rule of thumb? "Marinate for at least 30 minutes but no more than 12 hours," she says.
For a deeper flavor, make small cuts in the chicken or pierce [it] with a fork before marinating," she said. This trick works especially well for oil-based marinades, but it will help vinegar and buttermilk-based marinades soak up more flavor, too.
Chef Luna also suggests patting the chicken dry with a paper towel after it's finished marinating to "help with browning and achieve a better crust during cooking."
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