Marinating your chicken from 1 hour to overnight not only adds flavor, but it also helps keep the chicken moist. When you’re marinating chicken, keep the following tips in mind:
- Always marinate chicken in the refrigerator in a non-metallic bowl or food-safe bag.
- Never reuse marinade. If some of the marinade is desired for basting the chicken during cooking, it is best to remove a portion and set it aside before raw chicken has been added.
- If marinade is used as the basis for a sauce, bring it to a full, rolling boil before applying it to the cooked chicken.
Some of our favorite marinades:
- Asian Ginger Marinade: 1/4 cup lite soy sauce, 1 tablespoon sesame oil, 1 garlic clove minced, 1 teaspoon ginger and 1/2 teaspoon minced parsley leaves.
- Mediterranean Yogurt Marinade: 1/3 cup plain yogurt, 2 tablespoons minced green onion, 2 tablespoons chopped toasted almonds, 1/2 teaspoon coriander and 1/2 teaspoon dried crushed red pepper flakes.
- Honey Mustard Marinade: 2 tablespoons prepared mustard, 1/4 cup soy sauce, 4 teaspoons honey, 1 tablespoon lemon juice and 1/4 teaspoon ground ginger.
- Citrus Herb Marinade: 1/4 cup olive oil, 2 tablespoons lemon juice, 1/2 teaspoon rosemary and 1/2 teaspoon thyme.