Marinating chicken is a simple way to get tender meat and great flavour.
- Marinades made from sugar or salt will help tenderise the chicken, while acidic marinades (lemon juice or vinegar) will change the texture of the chicken. Don’t leave chicken for too long in an acidic marinade though – the meat may become dry and stringy.
- Use one chopping board to prep the chicken and another for the marinade ingredients. Don’t forget to use two separate knives as well – or wash the knife you used to cut the chicken with in hot soapy water to prevent cross-contamination.
- Mix the chicken and marinade in a closed container, and pop into the fridge for between three and 12 hours. Glass or ceramic dishes are best; aluminium dishes can give the chicken a metallic taste.
- Don’t have a lot of time? Even 15 to 20 minutes of marinating the meat can make a difference
