I have made the Cornell Chicken recipe from Cook's Country that is also posted on here and it has turned out delicious but I have one problem with the recipe.
I have made the recipe with 4 lb. birds and 8 lb. birds but in both cases, the marinade flavor only really penetrates about 1/2" into the meat.
They warn against soaking the bird too long or the meat will get mushy but has anyone tried a longer marinade time and did it help get the flavor deeper into the chicken?
As a side note, the 8lb. chickens need about 1.5 hours on the grill but they do turn out nice. I would advise against it though since they really don't have much more surface area (skin) and that is really the best part of the meal. Also the 8lb. chicken have enormous breast pieces that most people find unwieldy on the plate with other sides.
I have made the recipe with 4 lb. birds and 8 lb. birds but in both cases, the marinade flavor only really penetrates about 1/2" into the meat.
They warn against soaking the bird too long or the meat will get mushy but has anyone tried a longer marinade time and did it help get the flavor deeper into the chicken?
As a side note, the 8lb. chickens need about 1.5 hours on the grill but they do turn out nice. I would advise against it though since they really don't have much more surface area (skin) and that is really the best part of the meal. Also the 8lb. chicken have enormous breast pieces that most people find unwieldy on the plate with other sides.