Cooking lemon chicken..?!


Question: Im cooking lemon chicken, recipe says leave over night in marinade, not got enough time, would 30mins to an hour be ok do you think? dont want it too lemony anyway
cheers


Answers: Im cooking lemon chicken, recipe says leave over night in marinade, not got enough time, would 30mins to an hour be ok do you think? dont want it too lemony anyway
cheers

That should be ok,what i do is make little slits in the chicken and that lets the flavour into it.

idk but it tastes good once its cooked.

longer you leave it more the flavour will be taken in..an hour should be fine..you could always make some lemon butter (mash lemon jusice into butter) and melt this to make a sauce so you get extra flavour (chuck in some chives to)

Well,overnight woud be better but you can also buy dry spices for lemon herb chicken.

Yes, 30 min is okay.

Leave it as long as you can. 30 mins would be the absolute minimum. Won't taste as nice as if you left it overnight but will still be ok

if you poke the chicken with a fork a couple times before pouring the marinade over, you will get better flavor...

also citrus juice works best at room temperature, so make sure your lemons are at room temperature.... pour the marinade over the chicken, cover and leave out on the counter if you are only going to leave it out for about an hour before cooking.

It will still come out good marinating for at least 30 minutes to 1 hour. With a fork poke a few holes into the chicken before you put the chicken into the marinate.

yes an hour if you can sounds really nice if you have a fresh lemon squeeze it over 10 mins before you take it out the oven .....enjoy...

A grilled lemon chicken thigh is one of the finest meats on the planet. Whole chickens take several hours to get a good marinade. Either way you will have to marinate it longer than 30 minutes for best flavor. However the best process takes about 1 hour and requires fresh lemon juice or real lemon to get proper penetration. You can speed up the process by piercing the chicken portions every inch or so and making sure the marinade is in each the holes you make use a knife so that your fingers can actually push the marinade into the slits. Removing the skin will help too but you will have to replace the fat from the skin to help retain moisture and flavor. Here I use Olive oil. ECNobody former line cook assistant chef and specialty diets chef

PS NEVER LEAVE ANY RAW POULTRY ON THE COUNTER FOR ANY MORE TIME THAN IT TAKES TO PROCESS IT AND RETURN IT TO REFRIDGERATION OR THE OVEN!!!!!!

PSS Neither cold nor heat will effect the acids of lemon or lime once they are squoze and added to chicken. Only skin and thickness of the portions will effect the penetration of the marinade.

you should leave it over night if you dot want it too lemony don't use too much of the lemon juice/sauce if you are inviting someone special over ask them to come over tomorrow i'm sure they'll understand you could say "oh was it tonight? sorry i'll have to cancel you can come over tomorrow night same time same place." I hoped I helped PS. It tastes nicer if you leave it over night cheers

Roast Lemon Chicken? or Chinese Lemon Chicken?

Marinade is not important for lemon chicken of any kind....All is important is the Sauce. Fresh lemon juice is best. But bottle can do too. Not lemon squash.

Try COKE Chicken. Marinade Whole chicken in coke over night or at least 3 hours and roast for 1 hour at 220 fan oven.
Honey maybe added as coating to give more colour.

I did a quick cooking demo in Denver for a few TV stations last year during some book events. This is one of the tips I gave viewers if time was short.

Prepare your foods as normal, but if marinade time is short, you can do this. Marinade for as long as possible. Cook the food and discard excess marinade.

BUT, while the food is cooking try making a small batch of the marinade and thin with some water, wine, milk, stock.. what ever best fits your recipe.

NEVER, let this batch touch uncooked meat. If needed heat to a boil and serve warm, or chill and serve cold.

Plate your foods with a small finger bowl filled with the additional sauce, or drizzle the additional sauce/marinade over the top.

I hope this helps. Please feel free to email me if you ahve any questions!

Kent "The Deck Chef" Whitaker

30 mins sould be ok. Put some slits into the chicken and it'll absorb more of the flavour.

yeh longer the better but that would be fine





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