Poultry in particular benefits from a good marinade. Skinless, boneless breasts need the marinade for the moisture and every piece needs it for the tenderness and protection from the flame. Poultry needs a delicate touch and a marinade is vital to keeping the meat from drying out and the skin from burning.
When marinating poultry pieces it is important to toss them around periodically to allow the marinade to reach all surfaces. The marinade won't have a chance to sink into all parts of a pile of chicken legs if they are pressed too tightly together.
Poultry Marinating Times
| Type | Part | Marinating Times |
| Turkey | Whole | 6 to 8 hours |
| Chicken | Whole | 4 to 6 hours |
| Turkey | Legs/Thighs/Wings | 3 to 4 hours |
| Chicken | Legs/Thighs/Wings | 2 to 3 hours |
| Turkey | Breast - Skin on | 2 to 3 hours |
| Chicken | Breast - Skin on | 1 to 2 hours |
| Turkey | Breast - Skinless/Boneless | 1 to 2 hours |
| Chicken | Breast - Skinless/Boneless | 30 minutes to 1 hours |
0 意見: