Secrets to juicy chicken: Mastering the art of marinating
When preparing chicken fillets, we often skip the marinating step, and then complain that the meat is dry. Marinating is worth planning, as it yields excellent results.
There are many ways to prepare chicken fillets. However, because we often lack time and want to make dinner quickly, we usually use pan-grilling or breading and frying. This is a compromise: The meal is ready in no time, but the meat can end up being dry.
How to marinate poultry?
Marinating is the simplest way to keep poultry moist. While we often remember to marinate beef or pork, we might forget about poultry. Unfortunately, poultry is delicate and easily dries out. Therefore, it's good to plan ahead to allow time for marinating, especially when baking chicken breasts whole.
The marinating time is important
Compared to pork, poultry requires less marinating time. An hour is sufficient, but if you're not in a rush, you can soak the poultry in the marinade for up to three hours. The meat softens quickly and absorbs flavours, producing exceptionally juicy meat after baking.
What should be in the chicken marinade? The recipe is simple: mix your favourite spices with olive oil. An acidic component is also essential because it helps the meat soften faster.
Chicken breast in marinade
Ingredients:
- 1 double chicken breast
For the marinade:
- Paprika to taste,
- Thyme to taste,
- Herb pepper to taste,
- 1 clove of garlic,
- Salt and pepper to taste,
- Favourite chicken spices,
- 1 teaspoon of lemon juice,
- 2 tablespoons of oil or olive oil.
Preparation method:
- Wash and clean the chicken breast. Cut it in half.
- Mix all the spices with oil or olive oil, and add the lemon juice.
- Rub the marinade on both breast halves and leave it in the fridge for an hour.
- Then, transfer them to a baking sleeve or dish with a lid. Place in an oven preheated to 355 degrees Fahrenheit.
- Bake for about 30 minutes. Then, cut the sleeve or remove the lid and bake for another 15 minutes.
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