Will marinating a chicken breast overnight make it juicy?

Question

White meat is usually very dry, but very healthy. When I cook chicken breast they taste great, but aren't as juicy as I would like for them to be. Would marinating them overnight help make them juicy. Or is there no hope?

Answer 1

Marinating will help. I'd also recommend putting water or chicken broth in the bottom of a pan, sitting a rack (such as a cookie rack) within the pan, and the chicken breasts on top of that, and covering it with tin foil. The moisture will seep into the chicken, and the tin foil will prevent the heat of the oven from drying it out.

Answer 2

The biggest mistake people make besides over cooking chicken is to buy the chicken skinless. Because when you do that it like throwing away a natural protective wrapper. So even if you don't want to eat the chicken skin leave it on during the cooking process. Rub the breast well with olive oil season and if put some tiny slivers of unsalted butter under the skin.the skin will help to hold and trap the butter in place. Start the cooking off in a hot frying (an cast iron skillet would be idea). Place the chicken skin side down and brown for about 3-4 minutes then turn and cook a further 3 minutes then transfer the skillett into the middle of the oven. Obviously the cooking time depends on the size of the chicken so I can't be exact. The chicken will cook quicker this way because you are not placing a cold chicken breast on a cold tray and putting into the oven. Plus sealing the breast in the frying pan will not only give the chicken an attractive colour but it will seal the juices in. When its cooked allow 2-3 minute for the chicken to rest before serving. Now remove the skin if you wish.

Answer 3

Chicken Marinade Overnight

Answer 4

Absolutely it will help. It does depend on how you cook the chicken the next day, however. One of those thermometer forks (used for the barbeque) are quite reasonable and help tell the internal temperature of the chicken so you get it just right. There are several packaged marinades on the market (depending on the flavour you are loooking for - Greek, Italian, Barbeque, etc. - but the one I find the very, VERY best (and this goes for pork and steak as well) is good old Italian dressing. Something about the combination of the oil and vinegar real seals in the juices of the meat.

Don't forget to turn the chicken in the marinade when you think of it so that it gets a good, all-round flavouring.

Happy cooking!

Answer 5

If you marinate is something that contains a acid - lemon juice or vinegar it breaks down the tissue. It depends on how you are cooking it whether it stays moist or not.

Try a salt brine. Soak the breast overnight in a water bath with kosher salt added. Be sure to rince the excess salt off before you cook. Then try wrapping in foil with some veggies - shredded carrots, onions, etc. Bake for 15-20 min.

Answer 6

marinating is usually about taste and if you use a marinade high in salt or vinegar you actually run the risk of sucking the moisture out if you soak it too long.I cook breasts alot and the best way Ive found is to season and flash fry on both sides to lightly brown. meanwhile Ive prepared 3 cups of liquid( this could be chicken broth or wine a mix of your choice, i love 2 cups water 1 cup white wine. 2tbs. Dijon mustard a little crushed garlic,) throw into the pan and cover turning down the heat, when almost done remove from pan.plate them and cover with foil.(don't over cook they will cont. to cook as they set on the plate) and turning up the heat on the sauce,allow to thicken a bit ,cut breast into cross way strips pour on your sauce and serve. what you are really doing is cooking them in a marinade that adds both flavor and moisture. just experiment with your favorite flavors .you can pile on veggies and liquid, the only limitation is your imagination

Answer 7

The marination process will change the taste of the meat, but it will not make it juicy. Apparently, you are overcooking the meat. If it is boneless, it should cook within 15 minutes, top.

Answer 8

Marinating is mostly for flavor and tenderness. The acids in marinades flavor and break down the cell structure. The only way to truly get moist chicken breast is to NOT overcook it.....just until the juice runs clear.

Answer 9

It depends on what your marinating it in. If you cook your chicken in a slow cooker with just water it really makes the chicken tender and juicy.

Answer 10

try this marinate---
put boneless skinless chicken breast in gal size zip lock bag
pour in 1 cup zesty italian dressing, juice from 1 can pineapple slices, orange juice, cherry juice, 1 tbls olive oil, soy sauce and worchestire sauce....marinate in fridge for 4-6 hours....grilling is the best way to cook.....turn it often and each time you do....dip it back through the marinade....until the last turn on both sides....don't overcook.....actually heard once that it only takes boneless skinless cb 4 minutes on each side to cook.....but I don't quite go along with that...but you can dry it out....usually 15 minutes...maybe 18-20 for really thick meat works....The final step for me is basting it with sweet baby rays bbq sauce....it has a flavor like no other store bought bbq for grilled meats...
fixing to do some baby back ribs it for lunch......yum!!!!

be sure to throw the pineapple sliced on the grill after chicken cooks....just for a minute or so!!!! Perfect with mashed potatoes, steamed green beans and garlic texas toast!!!!