00:00We're testing two different marinades to find which is the best one and why.
00:03Also, how long is the perfect length of time to marinate your piece of chicken?
00:07First, we're going to start with a citrus-based marinade.
00:09This is using lemon juice, honey, olive oil, herbs, garlic, and some red pepper.
00:13For our next one, it's olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, and herbs.
00:18The lemon juice base worked better because the organic nature of the acid within the lemon
00:22is more similar to the protein makeup of chicken.
00:26That makes it easier to penetrate and actually add flavor into the chicken breast.
00:30Make sure to reserve some if you want this for sauce.
00:32This is already nice and food safe and ready to be used.
00:35Always try to remove as much air as possible so you're getting as much direct contact of marinade to protein.
00:40That goes for every single time you're marinating anything.
00:44Into the fridge for two hours.
00:45This right here is your sweet spot.
00:47Two hours.
00:48You know that that flavor has been imparted, but it has not penetrated deep and has not cooked this.
00:53This is just a nice little cure on the outside to maximize the juiciness.
00:57This was an overnight marinade.
00:59A lot of the times you're going to hear people say,
01:01the longer the marinade, the better the flavor.
01:03That's not true.
01:04They are dense as a rock and all that moisture has already left them.
01:09It's just like cooking ceviche or anything else.
01:11If you leave something in acid for too long, the acid starts to do its job and it starts to
01:16destroy
01:17and cook all of that protein and all of those fibers right there.
01:20These right here, supple and I can see juices just wanting to come out of them right now.
01:25Next time you're going to marinate, set a timer for two hours.
01:28You can always go shorter, but don't go any longer than two.
Comments