Marinade?

corblimey

Was just about to marinade some chicken breasts for tomorrow's dinner and it occurs to me that I've never done that before, so a couple of questions.

1. Should I slice the chicken up before marinading - they're boneless skinless breasts if that makes any diff?
2. Does the marinade need to completely cover the chicken? If not, how do I know how much marinade to use?
3. Covered or uncovered?
4. In the fridge or no?

As you can see, I'm a complete virgin when it comes to marinade, but I thought I'd give it a go. Sorry about the noob question, but google doesn't help with the generics of marinading.

olaola

If you're going to cut the chicken before you're cooking it, then yes - marinade it cut. Cover it and put it in the fridge. It needs to coat the chicken - not necessarily cover it. Depending on how liquidy the marinade is.

corblimey

Thanks olaola. One more thing, when I cover it, should I be using clingfilm or does it need to 'breathe'? TIn foil and/or a tea towel?

Dizzyblonde

Definitely cover it with clingfilm, it doesn't need to breathe. Marinades can really stink up a fridge if they're not covered well.
Also, open it up in the morning and give it a little stir - this makes sure all the chicken is well marinated.

olaola

Yup as Dizzyblonde said. Even though you usually cover chicken with clingfilm, not to keep the smell going everywhere else - but to stop cross contamination in your fridge.