Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Lemonhead78 on January 07, 2018, 02:14:17 PM
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I'm currently marinating a whole chicken. I'm gonna let it marinate for 2 and a half days. It consists of
1 cup oil
1/2 cup apple cider vinegar
4 tablespoons brown sugar
2 tablespoons kosher salt
8 cloves garlic
1/2 tablespoon thyme
1/2 tablespoon rosemary
When it's time to cook ( rotisserie) should I rinse with water than pat it dry or leave the marinade on and start cooking ?
Thanks my bbq brothers
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I would be concerned about the length of time int his marinade - only because the acidity of the apple cider vinegar.
Acids can slowly break down the muscle fiber in meats - and sometimes you can wind up with a "pulpy" or "mealy" meat texture
I would try it first - as an overnite marinade = max.
T
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Thanks tee square. I will make it tomorrow than instead of Tuesday.
What do you think about rinsing or not ?
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I would not rinse - but, I would pat it dry with paper towels. Then - if you have space and time to leave it in the fridge for at least a couple of hours - allow it to air dry the surface. The skin on the chicken will be a little more crisp.
I will often spatchcock a chicken, and season it - then leave it on a wire rack in the fridge above a pan for drip containment - for a full 24-48 hours. But, that seasoning will not be an acidic material, as in a citrus or vinegar marinade. Love that flavor profile as well...just need to adjust the timing so you get all the benefit - and none of the regret ;) ;D
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I don't know......poultry is a sponge for smoke and flavorings. I normally don't go over 4 hours but go with Tee, he knows his stuff.
Let us know how your chicken comes out after that overnight bath..........