I started marinating some almost-thawed chicken and skirt steak in the refrigerator on Monday. It's Saturday, and I still haven't gotten around to cooking the meat. Is the meat still safe to cook and eat?

I made several different marinades consisting of lime juice, red wine vinegar, soy sauce, garlic, and pepper. I'm not sure if that makes a difference.

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    FYI: generally, marinade is the noun and marinate is the verb. – Dinah Jul 17 '10 at 18:46
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    They will be so over-marinated that even if they are safe to eat, you won't want to. – derobert Jul 17 '10 at 19:38

14 Answers 14


I can't see any reason for the marinating itself to make any difference. If it's safe to leave the (un-marinated) meat in the same conditions for the same length of time, then it's safe to marinate it for that long.

Five days in the refrigerator is definitely stretching it for chicken - usually no more than a few days is recommended, and that's assuming it was fresh when you bought it (not a day before the sell-by date). Even if it's safe, it's not going to be very good. I've accidentally left raw chicken in the refrigerator and forgotten about it before, and it started to smell "off" after about 4 days. I hate to say it, but I wouldn't use it at this point.

As for the steak, you're probably okay, because you only have surface bacteria, but I would cook it well and right away. Again, most cooks I know will recommend no more than a few days in the fridge.

P.S. I've heard people say that weak acids such as lime juice "preserve" the meat, but never from a reliable source; even if it worked, every marinade is different and it would be nearly impossible to predict the exact amount of time it preserves for. You have no idea how much bacteria existed at the outset, and even if the marinade somehow helped to inhibit growth of new bacteria, the "spoiled-ness" of raw meat doesn't come from the bacteria itself but from the toxins they leave behind. It's not a requirement for the bacteria to multiply in order for the food to spoil, if enough existed in the first place.

Unless somebody has it on good authority that marinating makes any significant difference, I refuse to put any stock in that bit of folk wisdom and recommend that others be equally skeptical.

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    Salt and other substances that raise osmotic pressure kill bacteria. The concentration determines the efficacy. Lemon juice and vinegar are more than strong enough to kill bacteria at full strength. Alton Brown recommends them for cleaning cutting boards after handling chicken. But you are correct, the efficacy is determined by concentration, and that will differ with each marinade. – Adam Shiemke Jul 17 '10 at 19:23
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    Even if you had enough salt and acid to avoid danger, after a week you'd be closer to pickled meat than marinated. Fine if you're making a stew, I suppose... – Shog9 Jul 17 '10 at 20:47
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    @Adam: Yes, they kill bacteria, but how much? To get the concentration you're referring to, the "marinade" would basically have to be a brine or pickling liquid, as Knives points out. No marinade is strong enough to do that. Concentrated lemon juice might, as would concentrated vinegar, but those things aren't marinades. – Aaronut Jul 17 '10 at 21:46
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    in fact marinating started as a means of preservation rather than flavouring. Some of the first marinades were pure brine and vinegar. – jwenting Apr 18 '11 at 9:19

While health concerns for storing meat are very real, in the scope of this question it's actually not an issue. No amount of time you are going to marinate something that will yield a good result is going to pose a health hazard unless your meat is near expiration to begin with. Consider the following:

  1. For most marinades, you will get very little difference flavor-wise from 20 minutes or several hours. In fact, you will get the most flavor by doing a short marinating right before cooking, then reapplying a coating of the marinade just before the food is done cooking.

  2. For marinades that are meant to soak for more than a few hours, they generally call for about 24 hours. This is not an unsafe length of time. Longer than 24 hours is going to have no positive effects on your food...

  3. UNLESS you happen to be brining the meat. For brining you may be leaving your meat sitting for much longer, but it is in solution specifically designed to preserve the meat and kill bacteria.

So all in all, as long as you follow general health and safety principles with your food, you'll be just fine.

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    Just to clarify #1: Don't reuse the same marinade! Reserve some from before you marinate the raw meat, then reapply the reserved portion. – Aaronut Jul 17 '10 at 21:33
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    ... or, alternatively, cook the already-used marinade (e.g., bring it to a simmer in a saucepan, stirring to make sure the heating is even). Then you can use it safely for #1, assuming you follow the normal rules (e.g., don't leave the marinade—before or after cooking—sitting out on the counter for hours while a roast cooks; keep it in the fridge). But often @Aaronut's suggestion will taste better. – derobert Aug 23 '12 at 19:44

You can store marinated poultry in your refrigerator for 2 days. Beef, veal, pork, and lamb roasts, chops, and steaks may be marinated up to 5 days. (From http://www.foodsafety.gov/blog/marinades.html)


if you have too much soy sauce then the salt in it will start to preserve the meat, and if you marinate it for too long it will end up like eating peat bog man. I've had this just overnight from a soy and ginger marinade with beef.

In general though I would think that the beef will be ok, but I would be less certain about the chicken. It probably depends on how fresh the meat was in the first place.

Smell it and look at it. If it looks and smells ok, then its probably good. Any doubts and bin it.


It may depend on the quality of poultry in your area; in my side of the world, industrial poultry meat is riddled with salmonella and lysteria, so keeping raw chicken for more than a day or two is a death wish.

Having said that, in the past I've marinated chicken thighs in a lemon-white wine marinade for almost 36 hours and I'm still alive, so... :)


I marinated steak with one of those pouches for 2 days Then I marinated it Guy Fieris #6 Carolina sauce marinade. Then I froze it in the freezer. It was so tender I could cut it with a butter knife. Not only was it tender but the flavour and texture were out of this world. So A 7 day marinade is
Kicking and I will eat some to make sure it's safe cause my Wife is skeptical


You were keeping your meat cold in a high-salt, high-acid environment, so I wouldn't be too worried about pathogens. This doesn't mean you're absolutely safe -- there are no absolutes in food safety, even with fresh-killed meat. But, given the conditions you described, it should be safe.

However, I cannot imagine that meat would be any good after marinating for 5 whole days. After 24 hours, the marinade will really start to ruin the texture of your meat.


I just left the butcher shop and he told me that you can marinate beef for 27 days in allegro which I do not belive

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    That's probably true; Allegro sauce is almost entirely water, salt, and weak acid. If you use enough the meat will be pickled. – SilverbackNet Jan 25 '17 at 2:42

I've marinated chicken for a week and put it on the grille and it is soooooo good. I agree the smell test is the best thing and I always throw out the marinade.


Chicken =2 days...meats such as steaks, lamb, pork = 5 days. Here's the link to Food safety.gov, you can find the definite answers you seek on this page :) http://www.foodsafety.gov/blog/marinades.html

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    Welcome to Seasoned Advice! This link looks useful although if you scroll up the page you'll see GypsyBowl has already provided the same link and other information. – PeterJ May 31 '15 at 2:03

I have marinated boneless chicken breasts and thighs for several weeks, you can cut them with a fork and they eat like butter!


In my marinades i use soy sauce lime or lemon and rice wine vinegar with sesame oil and Korean sweet and spicy sauce and sesame ginger mix in a heafty zipper locking bag and drain out as much air as possible and it holds up to a good week before the meat gets a off putting color

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    "off putting color" has nothing to do with it being safe or not. – rumtscho Jul 7 '15 at 6:59

If the marinade is an acid base—like lemon/lime for example—after a couple of hours the acid begins to break the protein-bond of the meat, making it tougher as more time passes. In this case, don't marinate the meat for more than 2 hours.

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    I think you've got this backwards. Acid does break down proteins but that means tenderizing the meat, not making it tougher. – Aaronut Nov 17 '11 at 16:30

IMHO it appears to me that the time it is safe to marinate meat is entirely dependent on many variables, including the type of meat, marinade ingredients, and temperature at which it is taking place, at a minimum. But, the reasons I arrived at this thread have not been addressed and delve deeper.

The correct answer would still vary, assuming a constant of the above factors, from person to person (some have constitutions better than others at handling whatever microbes and/or toxins remain in the meat after marination) as well as what sort of contamination was present in the meat before, or by exposure on the meat after, and those being accounted for, according to the conditions prior to the marination being initiated (e.g., time elapsed since slaughter/death of meat animal and environment(s) kept in during that interim.

  • You are confusing "safe" (which is the knowledge/guarantee that nothing will happen) with the chance of something happening. Discussing the chance is pointless, since it cannot be estimated with any practical precision. – rumtscho Aug 14 '17 at 21:40

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