Marinades permeate chicken to tenderize and moisturize the meat and add seasonings that extend well beyond the outer layer. Some marinades are so full of flavor that a brief soaking up to an hour is enough
to affect the taste of the meat while milder sauces can take eight hours to overnight to have the desired effect. Still other recipes call for basting the marinated chicken as it cooks to further enhance the flavor. A portion of the
sauce can be set aside before coming in contact with the chicken and used as a dipping sauce once the meat is completely cooked. Never reuse sauces that chicken has been marinated in as the raw meat contaminates the sauce and can cause
salmonella poisoning.
The flavors of the sauce will help decide the most appropriate cooking method and what side dishes should be served with the meal. Marinated chicken can be grilled, roasted or pan-fried. Teriyaki sauce is a common component in Asian marinades while crushed
tomatoes and extra virgin olive oil is prominent in Italian sauces. Vinaigrette dressings full of spices, garlic and crushed onions make a tasty and light marinade for use with chicken. Adding a zesty or sweet marinade to chicken improves the mild flavor
of the meat and helps to produce an enticing meal. |
