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Aug 3, 2010 07:52 AM

How long is too long for this marinade?

I planned on cooking this last night, but time got the best of me, and my chicken was already in the marinade.

So now the one hour marinade that's suggested in the recipe will be more like 18-20 hours.

Is this too long? Maybe some of the things like the salt, lime juice or yogurt will affect it.

I mean let's be honest, I'm eating it anyways... but just so I know for next time... :)

The marinade ingredients:

1 cup chopped fresh cilantro
8 garlic cloves
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon coarse kosher salt
½ teaspoon cayenne pepper
½ cup olive oil
1 cup plain whole-milk yogurt
¼ cup fresh lime juice

Recipe source:

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  1. It will certainly have a significant texture change but like you said, you'll be fine eating it. The chicken will be pretty tender - probably too tender so be careful/gentle cooking it on the grill. America's Test Kitchen just did a show on tandoor cooking and using yogurt on meats. They talked with a local Indian restaurant who instead of marinating in yogurt, simply dipped the meat in yogurt immediately before cooking. The result was good flavor but not mushy chicken. In other words, the 1 hour marinade time sounds like about the right balance of time and flavor without the mushy meat. Hope it turns out well, it should be very flavorful!

    1. The acids are there to tenderize and in that amount of time you will likely find that the surface meat, at least, is on the mushy side, But no biggie. I've marinated meats for several days in soy/apple cider or Italian dressing type marinades and it's been fine.