Marinating Chicken

The ideal marinating time for chicken can vary depending on the marinade ingredients and the thickness of the chicken pieces. Generally, marinating chicken for at least 30 minutes to 24 hours in the refrigerator can infuse it with flavors and help tenderize the meat.

marinating chicken adobo pieces

The impact of marinating time on the texture of the chicken can be significant:

  1. Short Marination (30 minutes to 2 hours): This duration allows the flavors to lightly penetrate the surface of the chicken. It might not affect the texture substantially, but it can add a hint of flavor.
  2. Medium Marination (2 to 6 hours): During this period, the marinade can start breaking down the surface of the meat slightly, making it somewhat tenderer. The flavors penetrate a bit deeper compared to shorter marination times.
  3. Long Marination (6 to 24 hours): The longer you marinate chicken, the more time the acidic components (like vinegar or citrus) or enzymes (like those found in pineapple or papaya) have to break down the proteins. This can result in a more tender texture. However, there’s a fine line because if left for too long, particularly with acidic marinades, it can start to “cook” the chicken, making it mushy or tough.
  4. Over-Marination (24+ hours): Extended marination times, especially with acidic marinades, can lead to the breakdown of the chicken’s structure, resulting in a mushy or stringy texture. It’s important to avoid excessively long marination periods, especially with strong acidic marinades.
stirred ingredients for Chermoula (North African Relish)

Keep in mind that different marinade ingredients can also affect the texture differently. For instance, dairy-based marinades (like yogurt) or those containing certain enzymes (like papaya or pineapple) can tenderize the chicken faster than purely acidic marinades.

chicken marinating in yogurt and spices

It’s often recommended to follow a recipe’s guidelines for marinating times, especially if you’re using a specific blend of ingredients.

If experimenting, it’s good to check the chicken periodically to see how it’s faring in the marinade, ensuring it doesn’t become too soft or over-marinated.


I was bitten by the cooking bug as a kid cooking and baking along side my mom. After an ROP restaurant course in high school, I went to work in restaurants and catering. My love of travel and food has led me across the world and I love to share those foods with family and friends.

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