Dry chicken should be a crime, and chefs know exactly how to keep that from happening. These marination tips from chefs aren’t just smart—they’re game-changing. They’ll tell you what works, what’s a waste of time, and why your chicken’s been missing out. Forget guesswork and random fridge experiments. It’s time your chicken finally got the upgrade it deserves.
Blender for Emulsification
Use a blender to emulsify oils with acids for a smoother marinade.
Consider the Protein
Different meats and vegetables may require different marinating times and ratios, according to a chef at Tasting Table.
Fat to Acid Ratio
A general guideline is a 2:1 ratio of fat to acid (e.g., oil to vinegar or citrus juice).
Remove Excess Marinade
Before cooking, remove excess marinade to prevent flare-ups on the grill.
Boil Leftover Marinade
If using leftover marinade as a sauce, boil it for at least 3 minutes to kill any bacteria.
Don’t Marinate Too Long
Over-marinating can lead to a mushy texture, especially with acidic marinades.
Salt Before Cooking
Adding salt to the marinade can draw out moisture, so it’s best to salt the meat just before cooking.
Refrigeration
Always marinate in the refrigerator to prevent bacterial growth.
Marinade to Meat Ratio
Aim for roughly 1 1/2 cups of marinade per pound of meat, according to Food52.
Non-Reactive Containers
Use stainless steel, glass, or re-sealable plastic bags for marinating to avoid any chemical reactions with acids.
