The water and salt: The water and salt act as the driving force for the marinade.When the meat is placed in a marinade which has a higher salt concentration then the chicken meat cells do, these meat cells try to equalize the water/ salt concentration by absorbing the liquid. The chicken meat is made up of hundreds of little cells which all contain an amount of water. Essentially a marinade is made up of oil, water, acid, salt and various other seasonings. I'm going to get a little science-y here so bare with me: You'll also end up loosing a bunch of moisture as the chicken cooks (which is normal to an extent), and it will shrink up resulting in a dry rubbery piece of meat.īy marinating the chicken breasts before grilling them, you infuse the meat with various flavors, help tenderize the meat, and ensure juicy grilled chicken every time. The end result: none of the flavor ends up in the meat. While this may seem fine and dandy, you will actually loose most of that seasoning during the cooking process. You can also cook these chicken burgers in a pan and pan-sear them if you don't have a BBQ or other grill. Most people will buy chicken breasts, season them with some salt and pepper, and then slap them on a BBQ or cast iron grill to cook.The problem with this way of cooking/grilling chicken is that most of the seasoning is on the outside of the chicken. What's the secret behind these grilled chicken burgers? It's all about the marinade. Tender, Juicy, Grilled Chicken.Everytime. For more information please read my affiliate disclosure. This post contains affiliate links for which I may be compensated if a purchase is made through the links provided.
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