The article emphasizes the importance of marinating chicken for enhancing its flavor, moisture, and tenderness. Chef Joshua Weissman advises against freezing chicken in the marinade, as it can lead to separation of the marinadeâs components and hinder the tenderizing process. It explains how marination involves a chemical reaction that breaks down protein bonds in the meat, allowing seasonings to better penetrate. Thus, for optimal results, chicken should be marinated after freezing to preserve quality and texture.
"If you plan on freezing your chicken, I would marinate it after, rather than freezing it in the marinade, otherwise, it might cause the marinade to split."
"Marinades work to not only infuse meat with flavor, but also to moisten and tenderize it, leading to the perfect soft and juicy bite."
"The acids or enzymes in, say, vinegar or lemon juice, start to break down the hydrogen bonds holding the meat's protein molecules together."
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