What Happens if You Marinate Beef Too Long

Everyone knows that marinating for 18 hours adds great season and tenderness to meat...right?

Some cooks swear by marinades, claiming that they flavor any cutting of meat within and out. You might be surprised to know that science is not exactly on their side! Information technology's been proven over and over once again that marinating meat does add flavour and tenderness, only but to a certain degree. Before you showtime working on Linda's Best Marinated Chicken or that Grilled Asian Flank Steak, hither'southward what you lot need to know:

i. Information technology's Not More Than Skin-Deep

It'due south a practiced thought to use marinades on meat, peculiarly tough cuts like a flank steak, as they practice add flavor and tenderness. But what many people don't know is that this action simply happens to the very outer border of the meat! We've seen tests that show marinades simply reach i-3 millimeters below the meat'south surface. Don't retrieve about marinades as flavoring a chicken breast or pork chop all the manner through; instead, keep in listen that a marinade should exist the commencement matter that cooks when meat hits the heat.

Psst… To make sure you're request for the right cut of meat at your butcher, check out our guide.

2. Marinades Don't Really Need Herbs

The best ingredients for your marinade are actually salt, sugar, oil and an acid like lemon or vinegar. Learn the secret to creating a great marinade using items in your pantry. The salt is important, as it tin penetrate and season meat more deeply than other ingredients. Sugar is useful for helping achieve browning while cooking. You lot demand oil to go along the meat from sticking to your grill or pan. And acid helps break down musculus fibers, leading to a perfectly tender meat. (This Teriyaki Beefiness Marinade is a perfect case of the correct ingredients.)

3. Yous Tin can Marinate for Likewise Long!

Your best bet for achieving marination magic is to soak your craven, pork chops or loins and steak at least 30 minutes, but never longer than overnight. The risk of a lengthy bathroom in the marinade comes back to acid. It tenderizes by breaking down the proteins in the meat, but since a marinade only seeps in so far, the acrid can plow the outside layer mealy and mushy without softening the interior part of the meat at all.

Because marinades never really get to the centre of thick cuts of meat, it can be very effective to marinate them for just half an 60 minutes. Your all-time bet for getting the flavors in the marinade all over is to reserve some before adding the raw meat. Simply add it to the cooked meat every bit a sauce or glaze shortly earlier or after you take it off the grill. Another method is to pound the meat to a thinner starting signal–the marinade won't have to travel equally far to penetrate the whole cutting.

To really become your tough meat tender, ane former eating place chef has eight simple ideas.

The best instance scenario is to have the outside of the meat properly flavored and tender without ever taking a not-and so-highly-seasoned mushy bite!

Our Most Flavorful Marinated Chicken Recipes

Grilled Huli Huli Chicken

I got this grilled chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown carbohydrate, ginger and soy sauce. Huli ways "turn" in Hawaiian. This sweetness and savory glaze is fantastic on pork chops, too. —Sharon Boling, San Diego, California Get Recipe

Caesar Sheet-Pan Chicken

In our expanse nosotros have an affluence of fresh lemons year-round. When I had a few actress on hand, I put together this quick sheet-pan craven. I broiled it and so I could add carrots and potatoes, but y'all tin grill the chicken if you'd like. —Kallee Krong-McCreery, Escondido, California

Air-Fryer Nashville Hot Chicken

I alive in Tennessee and absolutely love our state's famous Nashville hot craven. To make cooking it easier, I thought I'd endeavor air-frying. I'm so glad I did—this Nashville hot chicken recipe is almost better than the original. —April Lane, Greeneville, Tennessee

Grilled Buttermilk Chicken

I created this recipe years ago afterwards one of our farmers market customers, a chef, shared the idea of marinating chicken in buttermilk. The chicken is easy to prepare and always turns out moist and delicious! I bruise the thyme sprigs by twisting them before adding them to the buttermilk mixture; this tends to release the oils in the leaves and flavor the chicken better. —Sue Gronholz, Beaver Dam, Wisconsin

Mandarin Orangish Chicken Salad

My sister-in-law introduced me to this colorful standard mandarin chicken salad with a delicious bootleg dressing. I reduced the oil and common salt and switched to light soy sauce. Sometimes I substitute toasted sesame seeds for the basics. —Renee Heimerl, Oakfield, Wisconsin

Grilled Pineapple Chicken

A trip to Hawaii is easy with this juicy grilled pineapple chicken. Merely requite it a quick marinade, fire upwardly the grill and let it sizzle. We honey this low-carb recipe! —Charlotte Rogers, Virginia Embankment, Virginia

Grilled Glazed Drummies

My family prefers these mild-tasting craven wings more than the traditional hot wings. They are great for any gathering. —Laura Mahaffey, Annapolis, Maryland

Tandoori Chicken

A hand-mixed spice rub makes ordinary chicken worthy of a special occasion. Plus, it takes awhile to marinate, so y'all can do other things while the spicy yogurt sauce works its magic. —Dena Leigh at Amici's Catered Cuisine, Oldsmar, Florida

Roasted Honey Mustard Chicken

I dear a adept roasted chicken, and this one is easy and delicious. The marinade does its magic in the fridge until fourth dimension for roasting. Information technology's fun to wearing apparel the dish up past flavor based on whatsoever vegetables are fresh at the market. —Kara Beck, Owings Mills, Maryland

Spicy Lemon Chicken Kabobs

When I meet Meyer lemons in the store, it must be bound. I similar using them for these easy chicken kabobs, but regular grilled lemons still add the signature smoky tang. —Terri Crandall, Gardnerville, Nevada

Chicken Fajita Salad

This recipe came from Texas, which is famous for its Mexican food. I love to cook, even though it'south merely for me and my married man now. I invite our grown kids over a lot, and they just dear this chicken fajita salad. I'm happy to share it! —Lois Proudfit, Eugene, Oregon

Gluey Craven Wings

You'll want to keep an extra stack of napkins nearby one time people outset reaching for these sweet and sticky wings. The brown sugar marinade makes every bite finger-lickin' good! —Laura Mahaffey, Annapolis, Maryland

Sheet-Pan Lemon Garlic Chicken

Everyone needs an easy meal. Try this canvass-pan chicken with roasted potatoes for a simple and tasty meal guaranteed to please the whole family. If you apply fresh lemon juice, garnish each serving with a footling lemon zest for bright flavor. —Andrea Potischman, Menlo Park, California

Dove River Chicken

For a picnic on the Pigeon River, we made craven marinated in yogurt with a touch on of cayenne. Information technology's delectable warm or cold. —Lib Jicha, Waynesville, North Carolina

Matt'southward Jerk Chicken

Become ready for a trip to the Islands. You may call up jerk chicken is complicated but, really, all it takes is fourth dimension. Throw on some tunes, grab an icy drink and prepare to be transported. Have a smoker? You tin smoke the chicken first and finish it on the grill. —Jenn Hall, Collingswood, New Jersey

Sweetness & Tangy Barbecued Chicken

My family loves to grill in the summertime, and this is our get-to recipe when hosting friends and family. Every bite is full of flavor and the craven is always tender and juicy. —Joy Yurk, Grafton, Wisconsin

Baked Buffalo Craven

When I make this tangy buffalo chicken breast, I have to double this broiled buffalo chicken recipe because information technology disappears so fast. Better to have leftovers, especially since they make cracking sandwiches and salads. —Beth Zimmerman, Willingboro, New Jersey

Ginger-Cashew Chicken Salad

I revamped an Asian-style chicken salad recipe to create this gingery, crunchy salad. Now it's a huge success when I serve it at ladies luncheons. —Shelly Gramer, Long Beach, California

Orange-Thyme Craven in Garlic Sauce

The roasted garlic sauce in this recipe makes ordinary craven breasts amazing. To switch things upward, replace the orange juice and zest with lime. —Charlene Chambers, Ormond Beach, Florida

Sheet-Pan Tandoori Chicken

This tandoori chicken recipe is piece of cake for weeknights since information technology bakes in ane pan, simply it is too special enough for guests. The all-time part? There isn't much to clean up when dinner is over! —Anwar Khan, Iriving, Texas

Grilled Chicken Chopped Salad

Layered desserts always grab my family'southward attention, simply salads? Not and then much. I wondered if I could get anybody on board past presenting a healthy salad in an heart-communicable way. I'm happy to say that it worked. —Christine Hadden, Whitman, Massachusetts

Tropical Isle Chicken

The marinade makes a savory statement in this all-time-favorite chicken recipe that I served at our son'due south pirate-themed birthday party. It smelled so expert on the grill that guests could hardly wait to try a slice! —Sharon Hanson, Franklin, Tennessee

Grilled Basil Chicken and Tomatoes

Relax after work with a cold drink while this savory craven marinates in an herby love apple blend for an hour, then toss it on the grill. It'south ane of those basil recipes that tastes only like summertime. —Laura Lunardi, West Chester, Pennsylvania

Filipino Chicken Adobo

My mom always makes her saucy chicken adobo recipe when I come up home to visit. I think it'south even amend the side by side twenty-four hour period equally leftovers —she says information technology's considering of the vinegar. — Michael Moya, New York, New York

Five-Spice Chicken Wings

Bird is the discussion when information technology comes to these wings. They're baked to a perfect gold brown and hum with balmy, delicious Asian spices. Thank you to an overnight marinade, the chicken within stays tender while the skin maintains that signature crisis. —Crystal Jo Bruns, Iliff, Colorado

Thai Craven & Slaw

This recipe is foolproof and well worth the prep fourth dimension. Kids honey the sweetness of the honey, and I serve the slaw on the side and so my vegetarian friends tin can relish information technology, too.—Karen Norris, Philadelphia, Pennsylvania

Slow-Cooked Mandarin Craven

Oranges and olives are elegantly paired in this dissimilar merely delicious dish. The chicken is marinated, and so cooked slowly in a flavorful sauce, so it stays moist. —Aney Chatterson, Soda Springs, Idaho

Caribbean Craven

You'd be hard-pressed to find a marinade this flavorful at any store! Add or subtract the jalapenos to conform your crew's taste, and you lot'll be grilling a new family unit favorite before you know it. — Rusty Collins, Orlando, Florida

Flavorful Craven Fajitas

This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! —Julie Sterchi, Campbellsville, Kentucky

Dearest-Glazed Chicken Kabobs

This is ane of my hubby's favorite meals. I serve it with rice pilaf, salad and grilled garlic staff of life. —Tracey Miller, Aiken, South Carolina

Roasted Lime Craven

The subtle citrus flavor infused throughout this moist and broiled lime craven makes it a frequent request for family dinners. It's the platonic way to use fresh herbs such equally rosemary, sage, thyme and parsley. —Kathy Lewis-Martinez, Jump Valley, California

Orange-Spiced Craven

Five ingredients are all you lot'll need for this fast and extremely flavorful marinade. With one taste, it'll get your most-requested craven recipe! —Debra Stevens, Lutz, Florida

Apple-Marinated Chicken & Vegetables

I actually invented this craven with vegetables dish at a campground, so you know it'south like shooting fish in a barrel. Using the same marinade for the meat and veggies keeps it simple and so we tin can spend more fourth dimension exterior and less time making dinner. —Jayme Schertz, Clintonville, Wisconsin

Oven-Fried Craven Drumsticks

This fabled recipe uses Greek yogurt to create an amazing marinade that makes the craven incredibly moist. No one will guess that information technology has been lightened up and is not even fried! — Kim Wallace, Dennison, Ohio

Ranch-Marinated Chicken Breasts

The pub favorite pairing of ranch dressing and craven comes abode to your kitchen. With just a little prep time the night before, you lot can have these savory breasts ready in about one-half an hour! —Barbee Decker, Whispering Pines, Due north Carolina

Marinated Grilled Chicken

My family loves this grilled craven, and I love having a good for you and tasty recipe that keeps my kitchen absurd. —Linda Coss, Lake Wood, California

Chicken Fajitas for 2

This is the all-time fajita recipe I've always tried. It sounds complicated, but it actually isn't. The servings are hearty, merely this dish is then good that my husband and I never have a problem finishing it! —Kathleen Smith, Pittsburgh, Pennsylvania

Lemon & Sage Roasted Craven

Whether it's soaking in marinade or baking in the oven, this like shooting fish in a barrel-to-prepare chicken allows ample easily-gratis time. —Jan Valdez, Chicago, Illinois

Grilled Basil Craven

This sure-fire of a marinade gives the chicken lots of Italian season. Serve the chicken with a tossed green salad and garlic breadsticks, or put slices on a ciabatta scroll along with lettuce, tomato plant and mozzarella cheese for a zesty handheld meal. —Lisa Moriarty, Wilton, New Hampshire

Hearty Chicken Gyros

I love reinventing classic recipes to fit our taste and good for you lifestyle. This recipe is quick to prepare and can be served with oven fries or on its own. You can add Greek olives, omit the onion, or even use cubed pork tenderloin for a new sense of taste. —Kayla Douthitt, Elizabethtown, Kentucky

Up Next: Bank check out how to brand the all-time steak marinade.

martingiread.blogspot.com

Source: https://www.tasteofhome.com/article/marinating/

Share this post