I made a simple chicken marinade from a Nigel Slater recipe the other day: some olive oil, maple syrup, soy sauce, chilli flakes. I marinaded it (1 piece of boneless chicken breast) overnight. When I cooked it, it had tons of flavour but it was too soft.
How can I marinade a piece of boneless chicken breast so that I get tons of flavour but it isn't too soft?
The piece was frozen and then thawed in hot water. Not sure if that's relevant.