How to well-marinate Chicken

[mjamonica]

Hi!

I used to make great marinated chicken breast! I used to buy them at the store, and soak them in a bowl of italian dressing, keep it in the fridge for 12 hours, and cook it.

Now, I do that and the herbs barely penetrate the surface of the chicken ?

What happened? Is it because the herbs penetrate fat more than muscle and back then I was too poor to buy good chicken?

Once I tried buying an actual Marinade at the store....big mistake! It was so thick it didn't penetrate the breast at all!

What am I missing here?

BTW, I'd like to stay away from salt, sugar and saturated fat in my marinades.

Thanks, Monica

[NulloModo]

If you want a marinade to penetrate, salt is key, it essentially becomes a brine.

And really, for the vast majorit of people, there is no reason to monitor or reduce salt intakein our daily diets, there are far more effective means of aiding blood pressure and other supposedly salt related ailments.

[sladeums]

Not sure if you know or even considered but vacuum-packing or using a Foodsaver-type appliance is extremely effective if you have access to any such device.

[RETREVR]

Poke it with a fork.

Salt.

[phifly04]

Try pounding the breasts out to a uniform size before marinating which will allow greater penetration,also ty introducing a acid such as lemon,lime,wine-good luck

[Shalmanese]

My WAG: The chicken you buy in stores now are pre-brined in the store. Thus, your marinade doesn't penetrate. Look carefully on the label to see if theres any sign it was adultered with.