"The most important are a source of acid and a source of fat, for example, lemon juice and olive oil. The acid is the key to tenderizing the meat, while the fat helps to infuse the flavors of the marinade. The oil will also add moisture, which is important as poultry doesn't contain a lot of natural fat like red meat. The other big ingredient is salt, which is a natural flavor enhancer that penetrates much deeper than other seasonings."
A marinade can add flavor, tenderize chicken by breaking down proteins, and support browning during cooking. Even coating is necessary for consistent flavor, and insufficient marinade can leave parts of the chicken uncovered. Partly exposed chicken can dry out in the fridge, which may help crisp skin but reduces a saucy finish. Excess marinade can be wasted because it cannot be reused unless boiled. A practical guideline is to prepare at least 1/2 cup of marinade per pound of chicken. Chicken marinades work best with a balance of acid and fat, such as lemon juice and olive oil, plus salt for deeper flavor penetration. A common ratio for chicken is three parts oil to one part acid.
Read at www.tastingtable.com
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