Toolkit
- Choose a marinating vessel
- Whisk or spoon
- Tongs
- Basting brush or spoon
SETUP, COOKING & CLEANUP
- Set aside fresh marinade for basting (not leftover from marinating the chicken).
- Marinate poultry in the refrigerator.
- Use tongs to remove the parts for cooking.
- Flip the marinade bag (easiest method) or turn over the parts in the bowl halfway through the process.
- Dispose of leftover marinade and wash the vessel in hot, soapy water.
*Perdue recommends against using a metal bowl because acids in the marinade can cause a reaction.
TECHNIQUES & TIMING
- It only takes a few hours to impart great taste:
| Marinate | |
|---|---|
| Whole Chicken | 4 to 12 hours |
| Boneless breasts | 30 minutes to 2 hours |
| Thighs | 1 to 6 hours |
| Split breasts | Up to 2 hours |
- Marinating chicken for more than 12 hours can result in a mushy texture.
Remember
- Ensure doneness with a meat thermometer.
- Refrigerate any leftover chicken or turkey immediately and use within 3-5 days.
Try this
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25 MIN
