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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