Marinating chicken can infuse it with delicious flavor and tenderize the meat. Many marinade recipes call for chicken to soak overnight in the marinade for best results. However, leaving raw chicken sitting at room temperature overnight can be risky from a food safety standpoint. Here’s what you need to know about marinating chicken overnight.
Is it safe to marinate chicken overnight?
Safety experts, including the United States Department of Agriculture (USDA), warn against letting raw chicken marinate at room temperature for more than 2 hours. Bacteria like Salmonella multiply quickly on raw chicken when left out too long. Marinating overnight exceeds the safe time frame.
However, it is possible to safely marinate chicken longer if you take steps to control bacteria growth. Keeping the raw chicken refrigerated while marinating can prevent bacteria overgrowth. Here are some tips:
- Marinate chicken in the refrigerator, not on the counter. Keep at 40°F or below.
- Use a marinade with an acidic ingredient like lemon juice, wine, or vinegar. Acidity controls bacteria.
- Always marinate chicken in a covered non-metal dish. Keep the marinade from contacting other foods.
- Discard used marinade. Do not reuse or serve with cooked chicken due to contamination risk.
As long as refrigerated at 40°F or below, chicken can safely marinate for up to 2 days.
Does marinating chicken overnight make a difference?
An overnight marinade gives more time for the flavors and tenderizing effects to work their way into the chicken. Here are some of the benefits of marinating chicken overnight in the fridge:
- Tenderizes meat: Marinades with acidic ingredients like vinegar, citrus juice, wine, and yogurt help break down tough collagen proteins in the chicken.
- Infuses more flavor: Spices, herbs, sauces, etc. have more time to permeate and absorb into the chicken.
- Juicier meat: The chicken stays moist as it soaks up marinade.
- Less hassle: You can get dinner marinating the night before so it’s ready to cook the next day.
You’ll get more tender, flavorful, juicy chicken after an overnight marinade. Just be sure to keep it chilled in the refrigerator.
How to safely marinate chicken overnight
Follow these steps for safe overnight chicken marinating:
- Choose a non-reactive dish: Glass, ceramic, stainless steel, and plastic containers are good options. Avoid aluminum, copper, cast iron, and reactive metals.
- Cover tightly: Use a lid or plastic wrap directly on the chicken and marinade to prevent bacterial cross-contamination in the fridge.
- Refrigerate at 40°F or below: Keep out of the temperature danger zone between 40-140°F.
- Use an acidic marinade: Lemon juice, vinegar, wine, buttermilk, and yogurt inhibit bacteria growth.
- Marinate for no more than 2 days: Even when refrigerated, don’t go over 48 hours.
- Discard used marinade: Don’t reuse marinade on cooked chicken or serve marinade as a sauce.
Best marinade recipes for overnight
Any marinade can be used overnight as long as you keep the raw chicken refrigerated. Here are some excellent marinade recipes for marinating chicken up to 24-48 hours:
Yogurt marinade
Yogurt tenderizes chicken and adds delicious tangy flavor. The acidity also helps control bacteria.
Mix together:
- 1 cup plain yogurt
- 1 tbsp lemon juice
- 2 minced garlic cloves
- 1 tsp dried oregano
- 1 tsp salt
- 1⁄4 tsp pepper
Jamaican jerk marinade
For Caribbean spicy jerk flavors, blend together and marinate overnight:
- 1 small yellow onion, chopped
- 4 scallions, chopped
- 1 Scotch bonnet or habanero chili pepper, seeded and chopped
- 1⁄4 cup lime juice
- 2 tbsp white vinegar
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp fresh thyme
- 1 tbsp brown sugar
- 1 tbsp garlic powder
- 2 tsp ground allspice
- 1 tsp salt
- 1 tsp black pepper
Asian sesame marinade
For an easy Asian-inspired marinade:
- 1⁄4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tsp brown sugar
Mediterranean herb marinade
For Mediterranean flavors, combine:
- 1⁄4 cup olive oil
- 3 tbsp lemon juice
- 2 tbsp red wine vinegar
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 3 minced garlic cloves
- 1⁄2 tsp salt
- 1⁄4 tsp pepper
Get creative with your own signature marinades too. Just keep safety in mind when leaving raw chicken to marinate overnight.
How to safely cook chicken after marinating
Always follow safe handling practices when cooking chicken after marinating:
- Cook to a safe internal temperature of 165°F to kill any bacteria present.
- Use a food thermometer to verify doneness – color is not reliable.
- Don’t reuse platters or utensils that touched raw chicken before cooking.
- Discard used marinade – don’t reuse or serve.
- Wash hands, counters, dishes, etc. that came into contact with raw chicken.
Tips for getting the most out of overnight marinades
- Cut chicken into smaller pieces – this allows more surface area for marinade to penetrate.
- Use a resealable plastic bag – easy to distribute marinade and prevents leaks.
- Chill marinade before pouring over chicken – cold marinade absorbs better.
- Turn the bag occasionally – evenly distributes marinade.
- Remove chicken from fridge 30 mins before cooking – allows meat to come closer to room temperature.
Frequently asked questions
Can I marinate chicken for longer than overnight?
It’s not recommended to marinate raw chicken for more than 2 days even when refrigerated. The longer chicken sits in marinade, the more risk of bacteria growth even at cool fridge temperatures.
Should I rinse off the marinade before cooking?
Most food safety experts recommend against rinsing off raw chicken before cooking. Washing can spread bacteria to your sink and countertops. Any bacteria will be killed when the chicken reaches a safe internal temperature.
Can I reuse marinade as a sauce?
Never reuse marinade or serve it with fully cooked chicken. The raw chicken contaminates the marinade. Always discard leftover marinade after removing the raw chicken.
What’s the best marinade thickness?
Aim for a pourable consistency – thin enough to coat the chicken but thick enough to cling. Yogurt and sour cream marinades will be thicker than juice or wine-based ones.
How much marinade do I need?
Figure about 1⁄2 to 1 cup of marinade per pound of chicken. You want enough to submerge and coat the chicken.
Conclusion
Marinating chicken overnight in the refrigerator allows more time for flavors to permeate and meat to become tender. While leaving chicken at room temperature for that long poses safety risks, chilling it in the fridge inhibits bacteria growth. With proper precautions like using an acidic marinade and refrigerating, you can safely leave chicken soaking in marinade for up to 2 days for maximum taste and tenderness.