Using yogurt to marinate chicken before cooking is a common technique to help tenderize and add flavor to the meat. Yogurt contains enzymes that help break down proteins in the chicken, resulting in a more tender texture. The lactic acid in yogurt also tenderizes and adds a tangy flavor. Sour cream shares some similarities with yogurt but has some key differences that impact its effectiveness as a marinade.
Comparing the Properties of Yogurt and Sour Cream
pH Level
One of the main reasons yogurt works well as a marinade is its acidic pH which helps tenderize meat. Yogurt typically has a pH around 4.0-4.5 which gives it mild acidity. Sour cream has a higher pH around 4.5-5.5, so it is less acidic than yogurt. The lower pH of yogurt means it can break down meat proteins more efficiently.
Lactic Acid Content
Both yogurt and sour cream contain lactic acid, which helps tenderize meat and add flavor. However, yogurt contains a higher concentration of lactic acid. Yogurt contains around 1% lactic acid versus 0.5-0.8% in sour cream. Again, the higher lactic acid content gives yogurt an advantage when it comes to marinating chicken.
Enzymes
Yogurt contains natural enzymes like proteases which help break down proteins in meat. The proteolytic enzymes directly tenderize the chicken. Sour cream does not naturally contain these meat-tenderizing enzymes. However, some manufacturers add them during processing. So check the ingredients list to see if your sour cream includes enzymatic cultures.
Texture
Yogurt has a thinner, more liquid texture compared to the thicker consistency of sour cream. The thinner yogurt can more thoroughly coat and penetrate the chicken. Sour cream’s thicker texture inhibits its ability to penetrate deeply into the meat. So yogurt can more effectively marinate chicken.
Comparison Table
| Property | Yogurt | Sour Cream |
|---|---|---|
| pH | 4.0-4.5 | 4.5-5.5 |
| Lactic Acid Content | Around 1% | 0.5-0.8% |
| Natural Enzymes | Contains proteases | Typically does not contain |
| Texture | Thin, liquid | Thick, creamy |
Using Sour Cream for Marination
Based on its properties, plain sour cream on its own is not the ideal choice for marinating chicken. However, there are some steps you can take to improve its marinating abilities:
Add Acidic Ingredients
Boosting the acidity of sour cream can help it work better to tenderize the meat. Try adding lemon or lime juice, vinegar, wine, or acidic fruit purees. The increased acidity will mimic the tenderizing power of yogurt’s lower pH.
Thin it Out
Diluting thick sour cream with milk, buttermilk, or water helps thin out the texture so it can better coat and penetrate the chicken. Thinner marinades disperse over the meat more efficiently.
Use Enzyme-Modified Sour Cream
Some sour cream products have added enzymes that can help tenderize chicken. Check the label and opt for a brand containing proteases or papain which are protein-digesting enzymes. The enzymes will boost the marinating power.
Increase Marinating Time
Since sour cream is less effective than yogurt, you’ll need to marinate the chicken longer to achieve the same tenderizing results. Let it soak overnight or up to 24 hours so the flavor and acids have more time to work into the meat.
Pierce the Meat
Piercing the chicken breasts or thighs with a fork before marinating allows deeper penetration of the sour cream into the meat. The openings allow the marinade to seep below the surface.
Recipe Ideas
Here are some recipe ideas for marinating chicken in sour cream-based marinades:
Sour Cream Chicken Marinade
Ingredients:
– 1 cup sour cream
– 1/4 cup lemon juice
– 2 tbsp Worcestershire sauce
– 1 tbsp Dijon mustard
– 2 tsp dried oregano
– 2 cloves garlic, minced
– 1/2 tsp each salt and pepper
Whisk together all ingredients. Use to marinate bone-in chicken pieces or boneless breasts 6-24 hours. Grill, bake, or pan fry.
Southwestern Sour Cream Marinade
Ingredients:
– 1 cup sour cream
– 1/4 cup lime juice
– 1 tsp chili powder
– 1 tsp cumin
– 1 tsp oregano
– 1 jalapeño, seeded and minced
– 2 cloves garlic, minced
– 1/2 tsp salt
Combine all ingredients and use to marinate chicken thighs, drumsticks, or wings overnight before grilling or baking.
Mediterranean Sour Cream Chicken
Ingredients:
– 1 cup sour cream
– 1/4 cup olive oil
– 3 tbsp lemon juice
– 1 tbsp dried basil
– 1 tsp dried oregano
– 4 cloves garlic, minced
– 1/2 tsp salt
– 1/4 tsp pepper
Mix together marinade ingredients. Use to marinate chicken breasts for 8-24 hours before cooking. Grill or pan sear and serve topped with diced tomatoes, feta, and olives.
Conclusion
While yogurt is the better choice for marinating chicken, sour cream can still be used to add flavor and tenderize the meat. Diluting the sour cream, adding acidic ingredients, using enzyme-modified products, and marinating for longer help improve its effectiveness. With the right techniques and recipe, sour cream can be a viable substitute for yogurt in chicken marinades, though it may require more time and modifications to achieve the ideal tender results. Adjust the marinade ingredients and marinating time based on the sour cream’s thickness and ingredients to ensure properly flavored and tender chicken.