Can citrus/acid marinades have adverse affects on poultry?

Discussion in 'Food & Cooking' started by eastshores, Aug 30, 2011.

  1. eastshores

    eastshores

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    I've got some chicken breasts sitting in the fridge in a mojo marinade. They are destined for the lump coals a bit later. I've seen before the effect of the acid cooking the chicken and was curious is there a consensus on whether that is good/bad/indifferent? I'm not afraid of a loss of texture or anything like that, but whether the acid cooking prior to grilling might cause the outer meat to be tough?
     
  2. chefedb

    chefedb

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    I have always found that the length f time marinated is biggest factor. Sugar or sweet ingredients  will cause outside to be tougher.
     
  3. phatch

    phatch Moderator Staff Member

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    Not so much tough as mushy if you over marinade chicken in acid.
     
  4. eastshores

    eastshores

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    Thanks. I only went about 2 hours. I would like to get one of the marinading containers for my food saver to see what difference it might make on the shorter length marinades.
     
  5. foodpump

    foodpump

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    Citrus acids and other "tenderizers" derived from papaya and pineapple will turn the meat mushy if allowed to sit longer than a few hours.

    If you want citrus flavour, use the zest or use citrus oils in your marinade
     
  6. chefedb

    chefedb

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    Save your $ put in a plastic bag to marinade and then you have   nothing to wash. Clean and fast