Photo Credit: Sina Mizrahi
I must confess that sometimes I instruct my readers to marinate chicken for a few hours even when I skip that step myself. I want to cover my bases and guarantee a flavorful outcome. But I decided to research the subject to understand the marinating practice and determine if it makes enough of a difference to rightfully warrant the step.
There are two reasons for marinating: texture and flavor. In general, acid-based marinades alter the texture of the chicken, since acids break down tissue. However, here we are focusing on the latter: flavor.
I experimented with chicken cutlets — simple, practical, and boneless — so I could gauge flavor most accurately.
Combine olive oil and seasonings and add to the cutlets. Heat a grill pan for 3–4 minutes over medium heat. Grill chicken until mostly opaque; flip and grill the second side until just cooked through. Serve warm.
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