how come whenever i marinade chicken it still taste like plain chicken?

Question

DAM ill roll the dang chicken over with a trugk

pound it with a sledge hammer and drop it from the empire state building

Answer 1

your right. you can soak it for 2 weeks and it still tastes like plain chicken doesn't it?

Answer 2

What to Marinate & for How Long


Never marinate food at room temperature for more than one hour. Suggested marinating times for various foods include:

Steak-6 to 24 hours
Chicken, lamb and pork-6 to 24 hours
Thick and fatty fish fillets-1 hour
Thin and flaky fish fillets-30 minutes
Shellfish-20 minutes
Cheese, tofu, and vegetables-30 minutes

Additional Marinating Tips

Do not use the marinade as a sauce unless you cook it first.
Marinades are well-suited to the grill, but be careful of possible flare-ups.
Use a resealable bag or shallow baking dish to contain the marinade for easy clean up.

Recipes for Marinades


Test your skill with the lessons you learned in Martha's Cooking Class on how to marinate; try these three delicious recipes. Each uses a different marinade, but all are based on the essentials: an acid component, distinctive herbs, and a specific length of time. Plus, experiment with other herbs and spices to give added excitement to your marinades; you'll be surprised at the flavor sensations that different combinations yield.

Answer 3

Most of these peoples are wrong! The real reason is because the maranade cant go in the chicken! The chicken doesnt absord it ! WHat you need to do is get a poltry spice needle. You fill the needle with marinade and put it into the chicken. This way you can get a extremly OUTSTOUNDING taste! You can also put in spices. Make sure you marinade it over night like everyone else said! I hope you enjoy these helpful facts and ur chicken!

Answer 4

Either you're not doing it long enough or it's not sitting properly in the marinade. Try putting your chicken and marinade in a plastic bag and sucking all the air out so the marinade covers the chicken. Let it set in the refrigerator for a minimum of 4 hours and a maximum of 24 hours. Throw out the marinade when you're ready to cook.

Answer 5

Try tenderizing (with meat tenderizer hammer) it and then letting it marinate for 2-24 hours covered in the refridgerator. The marinade needs to be able to penetrate the chicken before it can flavor it, tenderizing it should help this. Also, if you are cooking the chicken in the oven, try cooking it in some of the marinade, but not too much, just enough to keep it moist. Hope this helps.

Answer 6

you need to stab you chicken between 5 and 10 depending on the size, with a fork. Then marinade it for at least 4 hours. When cooking, if in a pan, cook in the marrinade. If on a grill brush the marinade on the chicken every couple of minutes

Answer 7

Here is a GREAT recipe that doesn't require marinating, but is full of flavor. It is very rich and delicious, and is best served with rice pilaf and steamed garlic broccoli.

4 whole chicken breasts, halved
Salt & freshly ground black pepper
5 tbsp. unsalted butter
1/2 c. cognac
3 tbsp. unbleached all-purpose flour
2 tsp. dried tarragon
3 1/2 c. non vintage champagne
1/2 c. heavy or whipping cream

Sprinkle the chicken breast with salt and pepper. Melt the butter in a medium sized Dutch oven over medium high heat. Brown the chicken breasts, a few at a time, on all sides, about 10 minutes. Remove from pan and set aside.

Pour cognac into the pan, warm it and flame with a match. When the flames subside, stir in the flour and tarragon. Cook 2 minutes, stirring constantly. Gradually whisk in 3 cups of champagne. Return the chicken to the pan. Cover and simmer until the chicken is tender, about 45 minutes. Remove the chicken to a warmed serving platter. Stir in the remaining 1/2 cup of champagne and the cream. Cook the sauce over high heat until reduced and slightly thickened. Pour the sauce over the chicken and serve immediately. Serves 6.

EDIT-CIty Girl is full of bologna. You don't need some fancy spice needle to have flavorful chicken. Use vinegars, broth, or wines along with plenty of spices. Try cutting your chicken into smaller pieces, particularly with breasts. I usually fillet them because they are so incredibly thick. The thinner they are, the quicker and better they absorb the flavor!!

Answer 8

Try a different marinade. One of my favourites is teriraki sauce and a little liquid smoke. Season the chicken first with garlic powder and ground cumin (comino molido). Put it in the fridge for about 2 hours and then it will be great. I use this to make fajitas. Very tasty. Be sure to give a good coating to the meat with the spices. Also, there should be extra liquid, as in, enough to coat the meat and a little more. Don't use too much smoke, only a little. You can use Hickory or Mesquite liquid smoke. Both are good.

Answer 9

It depends what your are using to marinade, if the skin is still on the chicken, and how long you are marinading for.

Try removing the skin or buying skinless - I have found in my cooking, breasts (white meat) tends to take on flavor easier than dark meat (thighs or legs).

Add a little vinegar to your marinade - it helps get the flavor in. My favorite marinade is Wishbone Italian dressing - very easy. I have also found "wet" marinades work better than "dry ones (ie rubs)

Finally, marinading overnight is the best - the longer you can marinade the better - most recipes call for 2 hours minimum.

Answer 10

Marinate the chicken in the refrigerator overnight. Remove the chicken and boil the marinade. Now you can use the marinade as a sauce on the chicken and it will definitely have some flavor!

Answer 11

Do you let the chicken marinade long enough? If so try adding some spices that are powerful, but make sure you let them set for at least 8 to 24 hours....Try some powdered salad dressings like Ranch OR Italian, mix a packet or two with some -extra virgin olive oil, with a little salt and pepper to taste, you can also add spices like~cumin, mustard, just about anything you like...One thing that I like, If it all taste good to you, then mix it up and have fun, It'll all be good.. IF IT TASTES GOOD SEPERATE THEN IT MUST BE GREAT COMBINED