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How do you marinate chicken?

honeytree27's picture

I  always put seasoned and spiced chicken legs, thighs and drumsticks  in the oven  to roast but I have noticed ( campared  to how other people cook juicy tender chicken) that my chicken always comes out dry when cooking in the oven. Does anyone have any tips for this?


I heard marinating chicken in yougurt and lemon juice breaks down the chicken pieces to cook softer in the oven.

ICDOCEAN1's picture

Marinated Chicken Breasts (post #71676, reply #1 of 3)

You know, I've always hated boneless chicken breasts and my husband loves them and this week I dove in with a rather extensive "new to me" recipe and I could not be more pleased.  I'll probably run you off with the mere mention of Adam Perry Lang, but he is a master and I respect his techniques as I too now make the best chicken ever. 

Another recipe was from Paula Wolfert

Chicken Breasts with Garlic Wine Poulet au Vin d'Ail

Here is a recipe that I made the other day and I was so amazed that I loved boneless chicken breast, sliced, juicy and I'll make it again! 

Shameless plug for APL'S books not one disappointing recipe.


From the kitchen of Adam Perry Lang  worth a try. 
Difficulty: Moderate
Cook Time: 1-30 min


  • 6-8 9-oz. skinless, boneless chicken breasts
  • For brine/marinade
  • 3 tbsp granulated sugar
  • 3 tbsp sea salt or kosher salt
  • 1 tsp paprika
  • 1 tsp freshly ground pepper
  • 2 tbsp grated or finely chopped red onion
  • 1/2 tbsp chopped scallions
  • 1 bunch fresh marjoram
  • 1 bunch fresh thyme
  • 2 tbsp white wine vinegar
  • Juice of 1 lemon
  • 4 cups of cold water
  • For baste/glaze
  • 3 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp grated lemon zest
  • 2 tbsp chopped scallions
  • 1 bunch fresh thyme, leaves only
  • 2 tbsp chopped fresh flat-leaf parsley
  • 2 tbsp grated or finely chopped garlic
  • 2 tbsp grated or finely chopped shallots or sweet white onion

Cooking Directions

Combine all the brine/marinade ingredients in a large bowl or resealable plastic bag. Mix and crush the ingredients with your hands, directly or through then bag, squeezing them to release the maximum flavor.

Put the chicken in the brine, transfer to the refrigerator, and brine for at least 1 hour, and up to 24 hours.

Preheat the BBQ to medium-high. Drain the chicken and dry with paper towels.

Glisten the breasts with canola oil.

Put a griddle on the grill, add the 1 tbsp butter, and let it melt. Add the chicken to the griddle, smooth side down, and cook, turning once or twice, for about 6 minutes to set the protein.

Meanwhile, combine the baste/glaze ingredients in a foil pan or heatproof pan, set it on the grill, and stir occasionally to melt the butter.

Continue, to cook, moving the chicken back and forth between the grill and the baste/glaze pan, turning to coat it, until the chicken is cooked through. It should register 160 degrees F on an instant-read thermometer.

Transfer to a platter or cutting board.

Bring the remaining baste/glaze to a boil, and pour over the chicken.

Approx 16 minutes

APL_Chicken_Breasts_Grilled.jpg214.1 KB
kitchengoddess's picture

Maybe is not the marinade (post #71676, reply #2 of 3)

I agree that marinating chicken before baking or grilling lends better results, however I have found that with chicken the dryness comes more from overcooking than from marinating.  If you don't have a meat thermometer (which can be helpful but yet tricky to use when you have bone in pieces as they can read the wrong temperature depending on how close to the bone you inster it) then check the chicken 10 min before you normally would, pierce one piece with a knife and see if the juices that run look clear or if they look a little pink or red.  If they run clear then you can take the chicken out.  I always used to scoff at the idea of tenting meat in foil once it was cooked ot let it "sit" but quite frankly I have come to embrace this tecnique and find that in fact it does work and help to make all the juices go back into the meat.

Best of luck!

And if you try ICD's recipe please report back as it looks quite involved but she doesn't rave about just anything :) right ICD?

ICDOCEAN1's picture

Marinades etc. (post #71676, reply #3 of 3)

One thing you can count on is Adam Perry Lang and lots of ingredients, but that doesn't scare me the least little bit.  I have found that his recipes are ingredient friendly, meaning that I always have what he calls for in the house already and so far no hard to find ingredients. 

That bubbly bacon butter beans recipe is one of the best bean recipes that I've had for butter beans and you can use canned, frozen or dried beans and I've not been disappointed in 1 recipe no matter how involved, like the pork butt recipe is so precise and a good understanding of his procedures and techniques will prepare you for a great day long ritual/southern tradition.  I must warn you that I am using a fantastic grill so I can't speak for a charcoal or gas grill outcome, but he seems to cover that in all or most of his recipes.

I'm marinating the thin chops and 12 hours sounds like an awful lot for the skinny little things, but charred says a lot, won't take much time on the grill at all to glaze and char he suggests 10 minutes, we'll see.  Pictures later.

So nice to see that FC featured his book.