Depending on what marinades are made of, they can be used both to add flavour to the outside of the chicken and to tenderise it. If a marinade includes sugar or salt it will tenderise the chicken a little, but if there is an acid such as lemon juice or vinegar, buttermilk or yogurt, then the marinade will transform the texture of the outside of the chicken over time.
If you leave an acidic marinade on for too long, the cooked chicken will be dry, so don’t leave it marinating any longer than overnight. Give it 5-6 hours for the best flavour and texture – if you don't have that long, even 10 minutes of marinating will give flavour to the outside of chicken. Marinades without acid can be left longer but won’t make them work any better, so stick to 24 hours as a maximum.
How marinades work
Contrary to popular belief, marinades never work their way far into a piece of chicken – they will always be surface flavours. Oil and fat won’t penetrate flesh at all, but salt will get a little way in if used in large enough quantities (1½ tbsp salt per 250ml liquid), as it loosens the muscle fibres.
Lulu's tips for making the most of your marinade
- Slash your chicken joints with a sharp knife, as this creates more surface area for the marinade to work on
- Cook your chicken quickly – the longer you cook it, the drier it will become
- Marinades give mostly surface flavours, so choose how to cook your chicken to make the best of them
- High heat will caramelise sugars, so barbecuing, grilling, pan-frying and roasting will transform a marinade into a delicious crust
