Marinading Chicken

[FrenchTart]

No no, you're quite right. Fat and fat soluble flavourings won't penetrate the meat, this is something to take into account when brining/ marinating.

Ah, glad I wasn't imagining things

I've been experimenting with injections (for larger pieces of meat). At first I wasn't that impressed by my latest experience with brisket was amazing so I'm now a convert.

 

[Judgeneo]

At a very basic level, just add some good dark soy sauce and some chilli powder, leave for a few hours covered.

Damned tasty.

 

[kaka4200]

They contain a lot of cheap sugars and salts, which makes ur good cholesterol low and bad cholesterol high. I would advice to avoid them, specially the cheap ones.

 

[chroniclard]

Ah, glad I wasn't imagining things

I've been experimenting with injections (for larger pieces of meat). At first I wasn't that impressed by my latest experience with brisket was amazing so I'm now a convert.

Have done injections on a slow cook pulled pork, absolutely fantastic.

 

[spoffle]

2) Brine your chicken first. You can do this by simply dumping your chicken in a bowl or bag, filling with water and then adding a pinch of salt. Leave this for 24 hours (or you could add all your chicken at the start of the week and then take out chicken thighs/breasts as you need them) and your chicken will end up much more tender, moist and flavoursome. This will probably benefit chicken breasts even more than thighs.

Have you tried doing the same but using bicarb instead of salt? It works as a very good tenderiser without increasing the salt content as well as something else that I can't remember o).

It makes such a big difference that I avoid eating chicken unless I've given it a bicarb soak for at least a few hours before hand.

The best part of this is that it keeps the chicken extra tender even after it's gone cold, so if he's having it the next day it's probably perfect for him.

 

[Glaucus]

If you're lazy and want good results that are healthy and don't have to worry about oils and other additives. There's plenty of pre mixed herb/spice rubs available. Just check ingredients to check it hasn't got rubbish in. Or mix your own. Plenty of recipes on lime and will store for ages. As easy as mixing a few herbs/spices together and then storing in an air tight container.

Things like this
http://www.tesco.com/groceries/product/details/?id=280034036
http://www.tesco.com/groceries/product/details/?id=276994517