Marinades For Chicken And White Meat: Ideas And Advice

Chicken and white meats are among the favorite elements for those who want to follow a low-calorie diet, but this doesn’t mean you have to give up tasty recipes! Frying pans, skillets, and grills are the cooking methods that enhance it the most. But whatever the type of cooking, we must consider that this is a meat that will tend to dry out, becoming more stringy. An infallible method to soften and flavor white meats are certainly marinating.

What Does Marinating Consist Of?

Marinating is an infallible technique for softening and flavoring meats. It consists of immersing the heart for a certain period in an emulsion composed of an acid component (olive oil or butter), to which we will add spices and aromatic herbs. The most classic marinades are those made with oil and lemon, but you can also use beer, yogurt, soy sauce, etc. Furthermore, we can play with aromas and spices to flavor the meat even more. Fat part (lemon, vinegar, or wine), and a

Tips For A Perfect Marinade:

1. Cut the meat into bite-sized pieces or slices;
2. Prepare the marinade: Always use an acidic part (lemon, vinegar, or wine), which will serve to pre-cook the meat, and a fatty part (oil or butter), which is helpful in nourishing leaner meats.
3. The marinade takes place by immersion; therefore, it must cover every single piece and slice.
4. Always use a glass or ceramic container because other materials (plastic or metal) could alter the flavor.
5. Before moving on to cooking, let the meat rest outside the fridge for about an hour.
6. One of the fundamental secrets to maintaining the softness of any meat is to cook it at room temperature.

Classic Marinade With Wine, Vinegar, Or Lemon

The classic marinade is made with red or white wine or with vinegar or lemon. It is essential to cut the chicken into small pieces or thin slices to immerse the meat entirely in our mixture of extra virgin olive oil, chopped garlic, salt, pepper, aromatic herbs of your choice, and finally, the acid or alcoholic part. Cover the container with cling film and leave it in the fridge for at least 3/4 hours.

Marinate The Chicken With Beer

Beer-marinated chicken is an “alternative” and more delicious variant of the classic wine marinade. Additionally, beer has enzymes that help break down the tough fibers of the meat, making it more tender and flavorful at the same time. The meat will absorb all the aromas and flavors, but to make it even more appealing, we recommend adding a clove of garlic, chopped aromatic herbs (rosemary, thyme, and sage), salt, pepper, and two tablespoons of extra virgin olive oil. Leave the meat to marinate for at least 2 hours.

Citrus Marinade

Citrus fruits are trendy foods in the kitchen because their aroma gives off a unique scent to every dish. Marinating white meats with citrus fruits will allow you to create a delicate and highly fragrant dish. To do this, just cut the meat into pieces and place it in a bowl with the juice of two lemons and two oranges. If you want to obtain a sweeter flavor, add 30 grams of cane sugar and a pinch of sweet paprika to the mixture. Cover everything with three tablespoons of oil and leave it to rest in the fridge for at least 3 hours.

Marinade With Yogurt And Paprika

A quick but tasty way to marinate white meats is with yogurt! This marinade will tenderize the heart, and you will obtain a slightly acidic flavor, which the sweet paprika will then compensate.

In a small bowl, place the meat previously cut into bite-sized pieces, a jar of white yogurt (without sugar), a spoonful of lemon juice, pepper, aromatic herbs i=13, and half a spoonful of sweet paprika. Cover the container with cling film and leave it to rest in the fridge for a few hours. Once the necessary time has passed, your meat will be ready to be breaded and fried.

Marinade For Chicken With Coconut Milk

Coconut milk has a creamy consistency, characterized by a delicate and generally sweet flavor. Its delicacy can be perfectly combined with curry, a mix of Indian spices, perfect for creating a dish with a Thai flavor, where coconut milk is typical. The process is straightforward! Place the chicken in a bowl and cover it with 400 ml of coconut milk and two teaspoons of curry. Mix well, cover with cling film, and leave to marinate in the fridge for 2 hours. After this time, drain the meat and brown it in a pan with a drizzle of oil for about 15 minutes. Add the marinade and cook everything for 20–30 minutes.

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