Best Chicken Marinade EVER
I got this chicken recipe somewhere online and it is wonderful. Makes chicken taste great!
I got this chicken recipe somewhere online and it is wonderful. Makes chicken taste great!
- Carbohydrate 19.187325 g
- Cholesterol 0 mg
- Fat 1177.27551916667 g
- Fiber 3.04055834118525 g
- Protein 12.9117508333333 g
- Saturated Fat 86.7384036666667 g
- Serving Size 1 1 Serving (1378g)
- Sodium 6379.5225 mg
- Sugar 16.1467666588147 g
- Trans Fat 14.44907525 g
- Calories 10528 calories
Step-by-step
- Combine all ingredients and mix in bowl.
- Add chicken and cover.
- Store in fridge for up to 8 hours.
The Mechanics of Oil and Acid Emulsions
Submerging raw poultry in a high-acid bath fundamentally alters surface proteins through denaturation, creating an exterior that browns rapidly when exposed to heat while retaining interior moisture. Vegetable oil acts as a hydrophobic barrier that suspends hydrophilic elements like soy sauce, red wine vinegar, and lemon juice evenly across irregular meat contours. Whisking the liquids vigorously before adding the protein ensures the mustard powder successfully hydrates and acts as a temporary emulsifier, bridging the gap between oil and water phases. Non-reactive containers such as tempered glass or heavy-duty food-grade plastic must be utilized for this process, because prolonged contact with acidic solutions in reactive vessels like unlined aluminum or cast iron will leach metallic flavors directly into the food.
Managing Contact Time and Storage Safety
Limiting refrigeration exposure to a strict eight-hour window prevents the high concentration of red wine vinegar and lemon juice from breaking down muscle fibers past the point of structural integrity, which results in a mealy exterior texture rather than a desirable bite. Raw poultry submerged in liquid can harbor pathogens if left unattended at ambient temperatures, meaning the bowl must go straight into the coldest zone of the refrigerator immediately after combination. Freezing this specific mixture while raw chicken is submerged is strongly discouraged because the high water content in the soy sauce and lemon juice expands unevenly, and the prolonged acid exposure during a slow thaw will chemically cook the outer millimeters of the meat before it ever hits a hot pan.
