Poultry, in particular, benefits from a good marinade. Skinless, boneless breasts need the marinade for the moisture and every piece needs it for the tenderness and protection from the flame. Poultry needs a delicate touch and a marinade is vital to keeping the meat from drying out and the skin from burning.
When marinating poultry pieces it is important to toss them around periodically to allow the marinade to reach all surfaces.
The marinade won't have a chance to sink into all parts of a pile of chicken legs if they are pressed too tightly together. I recommend using a resealable plastic bag, kept in the refrigerator, and turned periodically during the marinating time.
Marinating whole chickens can be a challenge due to the size. To submerge a whole chicken in a bowl full of marinade, will take a lot of the marinade. Large, 2-gallon resealable bags are available and can accommodate most whole chickens. I recommend applying the marinade to the inside and under the skin as much as possible before placing it in one of these large bags. Add the remaining marinade, squeeze out as much air as possible and seal. Refrigerate.
Poultry Marinating Times
|Turkey||Whole||6 to 8 hours|
|Chicken||Whole||4 to 6 hours|
|Turkey||Legs/Thighs/Wings||3 to 4 hours|
|Chicken||Legs/Thighs/Wings||2 to 3 hours|
|Turkey||Breast - Skin on||2 to 3 hours|
|Chicken||Breast - Skin on||1 to 2 hours|
|Turkey||Breast - Skinless/Boneless||1 to 2 hours|
|Chicken||Breast - Skinless/Boneless||30 minutes to 1 hours|