I want to ask a ? about acids in marinades. I marinate seasoned chicken thighs in a lemon and rosemary sometimes for two days and it comes out great on the grill. Yesterday, I marinated two seasoned chicken breast for two hours in a juiced orange and lemon, and the chicken came out not only tough, but lacking in flavor. The oranges and limes in the two hour marinade was closer to a brine (they were not swimming in the liquid) but had much more liquid than my rosemary lemon marinade which resembles more of a paste. Is the difference in the amount of liquid? Anybody?
Edited by heyoscar - 3/1/13 at 2:48pm