Chicken, especially boneless breast fillets, can be enjoyed ten times more delicious when infused with the right marinade combination. It enhances both the taste and texture when done correctly. This week, as the leading food distributor in Bali, Puri Pangan Utama brings you tips and tricks to prepare and marinate your chicken to ensure a tasty and edible dish.
Choose a marinade
Marinades combine flavoring ingredients like herbs, condiments, fruits with an acid like yogurt, lemon juice, oil or vinegar.
You can experiment with your own marinade recipe by mixing 1 part lemon juice and 1 part olive oil with chopped onions, garlic salt, and fresh or dried herbs.
Be creative and have fun with it.
Perfecting your marinade
While you can easily mix and match, there are a few tips you’d want to note:
- Keep the amount of oil and acid by half and half to increase flavors.
- Opt for fresh herbs whenever possible for an optimum aromatic taste.
However if you are in a time crunch and do not have time to prepare the marinade yourself, opt for delicious ready-to-use marinades from Puri Pangan Utama: Blackpepper, Teriyaki, BBQ, Bulgogi, Gochujang.
You can mix your marinade in a bowl or other container, however it’s much easier to invest in a heavy-duty zipper bag.
Simply add the chicken and marinade infusion, seal the bag, mix everything up, then refrigerate. You can double wrap it to prevent any leakage. Do not reuse a bag that has made contact with raw meat.
Two hours is a good marinating time, but you can go shorter or longer depends on the intensity of flavor you would like to achieve.
Chicken can be marinated for up to two days with extra caution. The acid can break down the flesh if it is left for extended times, resulting in a mushy meat.
Cooking your marinated chicken
Once the chicken is marinated, you can cook it with your preferred cooking method. However, it’s important to follow some safety practises to avoid risks of food poisoning.
- Don’t rise or towel dry marinated chicken to retain as much flavor and liquid as possible.
- You can brush the leftover marinade on the chicken as it cooks. However, stop this step 3 to 5 minutes before the cooking time ends as the marinade need to ‘cook off’ for safe consumption.
- Always cook chicken to an internal temperature of 160 F or around 70 C.
- Discard remaining marinade or cook to boil and serve as a sauce. Never reuse or serve uncooked marinade that has contained raw meat.
Puri Pangan Utama is your dependable food distributor in Bali. Established in 1985, we are known island wide as pioneers in frozen food supplying.
Order your food products from us to experience the freshest and best quality brands at affordable prices – for your restaurant business, or to simply cook at home.