Clean Eating Citrus Grilled Chicken Recipe (2024)

FAQs

What does soaking chicken in lemon juice do? ›

The lemon juice tenderizes the chicken and keeps it juicy inside. It doesn't need to marinate overnight, so I can make it for dinner whenever I crave grilled chicken. In fact, it shouldn't marinate for more than 3 hours or it could start to break down too much (see “Marinating with Citrus” below). It's versatile!

If you season your poultry before cooking, the flesh itself will be imbued with the fresh lemon flavor. Applying lemon juice after cooking won't affect the flavor of the meat as much, and will have a harsher and more sour taste because you haven't allowed the acid to permeate through the chicken.

The reason you do not want to marinate chicken for longer than 4 hours is that the acidic ingredients in the marinade (like vinegar, wine, or lemon juice) will begin to break down the structure of the meat too much and it will start to “cook” before ever touching a heat source.

Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

You can marinate chicken anywhere from 2 hours up to 24 hours, though marinating chicken for even 15 to 30 minutes can impart flavor and moisture into smaller pieces of meat. Generally, bone-in cuts of chicken, such as wings, drumsticks and breasts, will require a longer marinade time than their boneless counterparts.

The acidity in lemon juice helps to break down the proteins in the chicken, resulting in a more tender texture. Additionally, the acid in the lemon juice helps to enhance the flavor of the chicken by infusing it with a tangy and refreshing taste.

Place chicken into hot oil. Add remaining lemon juice and oregano; season with black pepper. Cook chicken until golden brown and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Washing raw poultry in a diluted lemon juice or vinegar solution is an inefficient method for removing pathogens and results in pathogens both in the wash water and on the chicken, increasing the risk for cross contamination and potential foodborne illness.

ACV is effective against bacteria, including E. coli and salmonella, meaning that ACV in chicken drinking water can protect against the spread of pathogens and may also help to prevent infection in the gut by improving immune responses. ACV in drinking water can prevent coccidiosis.

What happens if you don't wash your chicken with vinegar? ›

Chicken-washing myths, busted

Others believe washing with a slightly acidic solution (such as vinegar or lemon juice) will kill bacteria. On the contrary, research has shown washing raw poultry in lemon juice or vinegar does not remove bacteria and can increase the cross-contamination risk.

How lemon juice tenderises the meat. An acid-containing marinade not only helps to flavour meat; it also helps to tenderise it. Acid causes The protein and connective tissue in meat are broken down by acid. At a molecular level, meat proteins have a spiral shape.

A healthy dose of lemon juice keeps chicken breasts from drying out in the oven. Chicken breasts are a cook's conundrum. At their best, they're moist and tender, but too often, sadly, they end up dry and rubbery. The key to cooking success is understanding how to choose and handle the meat.

My grilled lemon chicken marinade is made with olive oil, lemon juice, oregano and garlic. The acid from the lemon helps tenderize the chicken. Just be careful to not let it marinate too long.

Like pickling, smoking, and curing, the practice of rinsing chicken with lemon juice probably started out as a way to neutralize any off-aromas in the meat and cut down on bacteria.