Marinating chicken

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Most jerk seasoning has salt, but not nearly enough to substitute for salting.
Kayb sent me some jerk rub and I still seasoned the chicken pretty much normally in addition to the rub.
Unless what you use is really salty, you'll still need to season.

But yeah, to summarize, season ahead of time and marinate for as long as you prefer. It's not necessary to marinate for a day or more to get the flavor. Even just one hour will give you good flavor.
Originally Posted by Saria

Okay so just to make sure, you rub kosher or sea salt all over the meat and let it sit in the refrigerator for a day or two at most? Do you poke holes or slits in the meat?
Originally Posted by Josephine
It's just seasoning the meat. Just sprinkle it over the surface of the meat, flip, and do it again then let it do its thing. It's basically the first step in cooking any meat.
Rubbery means it was over-cooked.
I do think jerk rub/marinade is better on dark meat.
Were your chicken breasts thin? That would explain why you thought the flavor was too strong and the over-cooking.
It sounds like you might have used too much of the marinade. I've made jerk chicken with boneless thighs which are fairly thin and they work very well.
Originally Posted by Saria
No the breasts weren't thin. I think I just used too much of the marinade. Next time, which will have to wait until next week, I'll try seasoning with salt overnight and use less jerk seasoning the night of grilling. I'm not sure I like the jerk seasoning for this purpose though.

Last edited by Josephine; 05-16-2012 at 09:47 PM.
Most jerk seasoning has salt, but not nearly enough to substitute for salting.
Kayb sent me some jerk rub and I still seasoned the chicken pretty much normally in addition to the rub.
Unless what you use is really salty, you'll still need to season.

But yeah, to summarize, season ahead of time and marinate for as long as you prefer. It's not necessary to marinate for a day or more to get the flavor. Even just one hour will give you good flavor.
Originally Posted by Saria

Okay so just to make sure, you rub kosher or sea salt all over the meat and let it sit in the refrigerator for a day or two at most? Do you poke holes or slits in the meat?
Originally Posted by Josephine
It's just seasoning the meat. Just sprinkle it over the surface of the meat, flip, and do it again then let it do its thing. It's basically the first step in cooking any meat.
Originally Posted by Saria
Saris, I've been following similar directions from you for a while with success. But, I did not know to let the chicken sit salted for forty minutes before cooking. Did it tonight and it came out better than ever!

Thanks and hugs for you from this kitchen challenged curly!
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Last edited by KurlyKae; 05-16-2012 at 09:51 PM. Reason: I really don't like the auto correct on this thing!
Oh, that's great to know! Thank you for the hugs.
(I enjoy the auto-correct fudge there, btw; it does it to me sometimes, too.)

Yeah, either do it at least 40 minutes before or right when you're going to cook it. In between that time the salt draws out juice that the meat doesn't have enough time to re-absorb, so you get drier meat. So you either want to avoid letting the moisture get drawn out by salting last minute, or you need to give it enough time. Obviously salting ahead of time is the preferable option!
I'm guessing this is why my dad's teriyaki tri-tips are so yummy. He marinades for days but it's the salt from the soy sauce that really does it. Yummy. Now I want some tri-tip.
High Priestess JessMess, follower of the Goddess of the Coiling Way and Confiscator of Concoctions in the Order of the Curly Crusaders

This is another good one about marinade myths and it mentions the benefits of butterflied chicken, which is a great way to cook chicken:

The Food Lab: How To Make Awesome Tandoori-Style Grilled Chicken At Home | Serious Eats
SilverCurls likes this.
Tandoori chicken, yum! That's my favorite grilled chicken.
Tandoori chicken, yum! That's my favorite grilled chicken.
Originally Posted by SuZen
Me too! Love it!

I have a roaster in the fridge. I think I'll butterfly it and marinate it in yogurt and some seasonings.
Formerly misspam.
Joined: Feb. 2008

Reminds me of my safari in Africa. Somebody forgot the corkscrew and for several days we had to live on nothing but food and water. - W. C. Fields

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