What's the theory on using water vs oil for chicken marinades? I ask because of this recipe:
After multiplying the recipe by a lot, it makes a good marinade, but almost all of the other marinades I've seen online involve oil. Why does this one use water?
(In case the link goes bad, the recipe is:
- 1 Tbsp Honey
- 1 Tsp Yellow Mustard
- 1 Tsp Sriracha
- 1 Tbsp Water)