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Can citrus/acid marinades have adverse affects on poultry?

post #1 of 6
8/30/11 at 2:21pm
Thread Starter 

I've got some chicken breasts sitting in the fridge in a mojo marinade. They are destined for the lump coals a bit later. I've seen before the effect of the acid cooking the chicken and was curious is there a consensus on whether that is good/bad/indifferent? I'm not afraid of a loss of texture or anything like that, but whether the acid cooking prior to grilling might cause the outer meat to be tough?

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post #2 of 6
8/30/11 at 2:25pm

I have always found that the length f time marinated is biggest factor. Sugar or sweet ingredients  will cause outside to be tougher.

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post #3 of 6
8/30/11 at 2:49pm

Not so much tough as mushy if you over marinade chicken in acid.

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post #4 of 6
8/30/11 at 3:31pm
Thread Starter 

Thanks. I only went about 2 hours. I would like to get one of the marinading containers for my food saver to see what difference it might make on the shorter length marinades.

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post #5 of 6
8/30/11 at 8:33pm

Citrus acids and other "tenderizers" derived from papaya and pineapple will turn the meat mushy if allowed to sit longer than a few hours.

 

If you want citrus flavour, use the zest or use citrus oils in your marinade

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post #6 of 6
8/31/11 at 3:45am

Save your $ put in a plastic bag to marinade and then you have   nothing to wash. Clean and fast

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