Make the perfect marinade for grilling chicken thighs
Question: A marinade recipe for marinating 12 chicken breasts calls for the juice of 6 lemons. Can I substitute lime juice or vinegar? How much? — Kathi Tippery Answer: In general, you can substitute either one as the acid part of the marinade. The rule-of-thumb ratio for marinades is 3-to1, three parts oil and 1 part acid. You also need to consider what you are marinating. When marinating delicate foods like fish, too much acid could cook the fish. And if you’re marinating smaller or thin pieces of, say, chicken, too much acid could make it mushy.
To substitute the lemon juice, figuring out how much juice is in six lemons isn’t an exact science. For the most part, it depends on the size of the lemon. Usually you’ll get about 3 tablespoons out of the average size lemon. To get more juice out of lemons and other citrus, microwave them about 20 seconds. This loosens the membranes, as does rolling them around on the counter, while pressing down slightly.
Oil and acid are the two main components that make up marinades. Herbs, dried and fresh, and an emulsifier such as Dijon mustard often are marinade ingredients. While acids can add flavor, they also can help change texture, tenderizing tougher cuts of meats like a skirt steak and other foods. Most of the other flavor comes in the added seasonings.
Over the years, I’ve come across many marinades and many tips on marinating. One tip I’ve stuck by is using plastic sealable bags to marinate just about everything. They are easy and convenient. Once I add what I am marinating, I press out all the air from the bag and seal. As a precaution, place the bag in a shallow dish and always marinate proteins in the refrigerator. Another rule I follow is not to reuse marinades that contained raw meats, poultry, fish or seafood. Some sources, including the U.S. Department of Agriculture (USDA) at foodsafety.gov, say if you boil the marinade for five minutes you can reuse it. If you plan on using the marinade as a sauce, the best bet is to make extra to serve on the side.
Try this recipe for HerbMarinated Chicken Thighs served with an easy tomato salsa.