Marinade for chicken question

[Jerry N.]

Well I finally got around to cooking the chicken last night. I used the olive oil recipe above and cut it in half because I had only a full boneless breast. I marinaded it in the fridge for about 20 hours. The flavor was good and it did have the flavor profile that is at the coney island. However, I really didn't notice any change in the texture of the meat from the long marinade time. It certainly didn't get mushy. Frankly, I was kind of hoping for mushy. I know people say fall off the bone ribs are too done, but I kind of like them. I was hoping mushy was another word for really tender. I guess it would take more acid to get that effect.

I'll be going to Hillers this Friday and hope to try the spiedie sauce. I will try that with a long marinade time and we'll see what it does. I may also do a small batch of the same recipe as before, with more lemon juice (acid) and see if that does anything.

 

[Regina S]

Great to hear from you Jerry! Thanks for the update Yes more lemon juice will make the meat softer. The Spiedie sauce,..I have marinaded for as long as 4 hours as short as 2 hours with great results. At Hiller's you will find it in the same isle as the Marinades, BBQ sauces etc. It is usually on the bottom shelf, it is a big bottle for the value/price. I have never used the whole bottle, unless I was doing 1 or 2 whole chickens. I put the chicken in a deep 2 inch baking dish and pour in the sauce to cover the chicken. Refrigerate it of course. I usually turn it after an hour or so, and keep turning it to keep the marinade consistent. In think you will like it. I know the flavor profile you are after. I like the
coney island salad with chicken also. don't marinade it for 20 hours though as posted in your previous notes, that will be waaaayyyy too long.