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Re: Chicken time

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Posted by peter (65.117.74.70) on July 12, 2002 at 06:33:06:

In Reply to: Re: Chicken time posted by KJ on June 10, 2002 at 14:45:21:

: : Saw below questions about marinating time. We do chicken with Peter's and give it about 1/2 hour marinating before tossing on the grill.

: : Tastes good to us.

: : ++ ED ++

: ----
: My wife and I had some family over for dinner last weekend and we marinated the chicken breasts for a couple of hours. The best part was that when we grilled them, we found that by basting the breasts with the marinade, there was a great carmelization that took place when the breasts were seared.... Awesome!!

: KJ

A couple of hours is a good time for sliced breasts. I smaller the pieces the less time. Also, temperature has a lot to do with it too. You may want to let the meat warm a little towards room temperature for the last hour. That will really speed up the marinating process. Be careful with raw meats not to let them get too warm for too long. Also, I do not like to "poke" the meat, but if you're in a rush that will help too.

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: : : Saw below questions about marinating time. We do chicken with Peter's and give it about 1/2 hour marinating before tossing on the grill. : : : Tastes good to us. : : : ++ ED ++ : : ---- : : My wife and I had some family over for dinner last weekend and we marinated the chicken breasts for a couple of hours. The best part was that when we grilled them, we found that by basting the breasts with the marinade, there was a great carmelization that took place when the breasts were seared.... Awesome!! : : KJ : : A couple of hours is a good time for sliced breasts. I smaller the pieces the less time. Also, temperature has a lot to do with it too. You may want to let the meat warm a little towards room temperature for the last hour. That will really speed up the marinating process. Be careful with raw meats not to let them get too warm for too long. Also, I do not like to "poke" the meat, but if you're in a rush that will help too.

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