How long to marinate chicken: chefs name the perfect time

It's no secret that marinating chicken can completely change its flavor. So, how long should a chicken marinate before you decide to cook it? It depends on the dish you're preparing, but some rules are still universal.

We asked Jason Hall, chef de cuisine at Egghead in New York, Chris Coombs, chef and owner of Boston Urban Hospitality, and Bogdan (Dan) Danila, executive chef at Queensyard in New York. In their comments, they explained how long to marinate chicken to achieve the best results, Eat This Not That writes.

How long do you need to marinate chicken?

In general, you shouldn't marinate chicken for more than a day. However, the duration depends on the dish. "I believe that the marinade should always be appropriate in terms of time, otherwise you can denature the proteins and harm the texture," Coombs says.

Danila believes that when cooking chicken, it is best to air dry it by hanging it in the refrigerator for five to six days before using it. He also brines the chicken for at least six hours with 10% lemon juice, which helps the marinade and spices penetrate the meat. In his restaurant, he uses curry and seaweed stuffing to fill the breast and add extra flavor to the skin. He then lightly coats the chicken with whipped, salted truffle oil. The whipping helps to prevent it from breaking apart when the chicken cooks in the oven.

You might automatically think that the most delicious marinades are the ones that stay on the meat longer, but that's not always the case. "Today, I make strong, concentrated marinades 15-30 minutes before cooking at room temperature in a metal bowl," Coombs adds.

For a less concentrated marinade, even an hour will do the trick.

Is the marinating time different for different cuts of meat?

If you're cooking dark meat, you can marinate it longer, Hall explains.

"When marinating, the general rule of thumb is that dark leg meat takes longer than breast meat," he says. "When cooking, I like to use a simple 'vinaigrette' for the breast, such as lemon juice, herbs and/or spices, and a thicker BBQ Sauce-style marinade for the drumstick and thigh."

What is the effect of marinade ingredients?

"A good marinade should contain bay leaf, thyme, parsley, and leeks," Danila suggests. "For roasted chicken, the marinade [should contain] buttermilk, cilantro, lime, lemon, salt and pepper, parsley, garlic powder, and onion powder, and soak the chicken for 24 hours."

The marinade ingredients also affect what happens if you leave the chicken marinating for too long. "Any acid can actually cook the meat and break down the proteins in the meat," says the chef. "It makes it taste mushy and it will ruin the meat before you even cook it!"

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