How long to marinate chicken
If you’re looking for a surefire antidote to chicken boredom — and we’ve all been there — dip that bird in a marinade to awaken a flavor everyone at the table will appreciate. And if you find yourself hesitating, we have all the details in how long to marinate chicken!
A marinade can be as simple (hello, bought-in-a-bottle friend!) or as complex and homemade as you want it to be. Regardless of what you use, you’re almost always guaranteed to enjoy a flavor payoff.
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What does a marinade do?
Marinades are generally made up of three components: a fat or oil such as canola, avocado, or olive oil; an acid: think vinegar, wine, yogurt, buttermilk, wine, or citrus juices; and seasonings: your favorite spices and herbs, plus other goodies like garlic and onion.
The oil in a marinade is a great conduit for flavor, as it keeps the chicken from drying out and can help neutralize or buffer the effects of acid, which breaks down meat proteins and tenderizes the chicken.
And when it comes to condiments, there’s technically no limit—just be aware that using the entire spice rack can overwhelm the end result. Instead, be careful with your selections. Try smoked paprika, thyme, freshly ground black pepper and crushed garlic cloves for a chicken that tastes full-bodied, not muddy.
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And we’re not forgetting salt, an undeniably important ingredient in a good marinade. Here’s the thing, though: letting chicken spend hours in a salty marinade can ultimately rob it of moisture. So if you are going to marinate the chicken for more than an hour, add the salt or salty component (such as soy sauce) just before cooking the meat.
Okay, how long should I marinate the chicken?
Chicken marinating time can vary, depending on the cut and the type of marinade you’re using, but there’s one fundamental marinating rule that holds regardless of those factors: don’t exceed 24 hours! And in most cases, you won’t need to marinate the chicken for nearly that long. Exceeding a full day of marinating time can lead to a mushy, stringy chicken dish at the end, especially if the marinade includes citrus. Who wants that? We do not.
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Leaner cuts of chicken, like boneless skinless chicken breasts, need as little as 30 minutes to infuse flavor, while dark meat chicken can last longer
jenner brand, Grilling expert and founder of Food Fire Friends recommends these marinating times for optimal results:
- Whole chicken: Minimum 4 to 12 hours
- Boneless skinless chicken breasts: 30 minutes to 2 hours
- Boneless skinless chicken thighs: 1 to 6 hours
- Chicken breasts with skin and bone: 1 to 2 hours
- Bone-in chicken quarters, thighs, and wings: 1 to 6 hours
Any safety considerations for marinades?
Any time you work with raw meat, there are safety considerations to keep in mind. To safely marinate whole chicken or chicken parts, the USDA suggests completely submerging the chicken in the marinade in a food-safe plastic bag (three cheers for easy cleanup!) or in a glass or plastic container. Metal containers are safe to use, but they can have a reactive quality that can interfere with the flavor of the chicken, depending on the ingredients in the marinade.
Poultry can technically be safely stored in a marinade, sealed or covered and refrigerated, for up to two days; but after so long, you’ll see diminishing returns in texture and flavor, as mentioned above. Bottom line: There’s never a compelling reason to marinate chicken for more than a day.
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Can I reuse the marinade?
Actually yes! Hold. Don’t shrink. Here’s the trick:
In most cases, recipes will specify discarding used marinade. And while you can throw it away if you like, the USDA confirms that you can boil the remaining mixture for five minutes to destroy any lingering bacteria. Boiling the marinade effectively reduces it and creates a glaze that can be spread over the chicken during the last few minutes of cooking for an extra kick of flavor.
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