Last night I made some lovely chicken. However the flavour from the marinade was lacking and spotty. Some parts of the chicken (drumsticks) were quite flavourful, while in others the flavour was more in the background almost like an after thought.
Now, a quick note - I normally cook using dry rubs as opposed to marinades, but like most of my other questions I am trying to broaden my horizons and add tools to my "culinary tool kit".
Below is my procedure and then my question.
- Rinsed chicken
- Made marinade (500ml mango juice, 6 fresno peppers with seeds, salt and pepper, 3 green onions, a dash of soy sauce)
- Placed chicken in container and poured the marinade over the chicken so that it was all submerged and shook briefly to make sure it was well mixed
- Placed in the fridge for (what was supposed to be 4 hours, but ended up being 24 -- long story)
- Place on BBQ, lightly salted, and cooked at a temperature (approx. 375F - it varied occasionally to turn but was generally around 375F for 90% of the time on the grill).
Despite sitting in the marinade for so long the flavour didn't "uptake" well, and did so unevenly across the meat. My questions below - I feel all have the same underlying cause.
- How can I better ensure that the flavour seeps into the meat more uniformly?
- How do I prevent "spotty" flavouring in the future?
- Would poking the chicken, just to break the skin, have helped?