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Overnight Marinade Question

KyEggKyEgg Posts: 23
edited 8:06PM in EggHead Forum
I am going to smoke a spatchcocked chicken and would like to marinate it overnight. My understanding is that any juices/acids will begin the cooking process and not be good for the meat. Should I use a traditional jerk marinade recipe and not include the juices if I want to do it overnight?

Thanks in advance for any ideas.


  • tbk420tbk420 Posts: 70
    I've marinated chicken in lemon juice, soy, and hot sauce for 24 hours without a problem.
  • Richard FlRichard Fl Posts: 8,248
    I like to use Italian Salad Dressing for chicken. Be careful if using lemon juice overnight as it is a cooking agent for seviche and will make your meat tuff if left a long time.
  • Gator Bait Gator Bait Posts: 5,244
    Avoid fresh pineapple and it's juice. Pineapple contains bromelain an enzyme that is used as a meat tenderizer. Heat nullifies the effects of bromelain so cooked pineapple is OK and does not have this effect. :)


  • glc203glc203 Posts: 41
    I'd limit any chicken marinade to 4 hours. A longer time may turn out ok, but you are blanching the chicken to some degree. Beef, and some cuts of pork, repond better to overnight marinades.

    Brining is a different process than marinading, and it's fine to go longer times.
  • Little StevenLittle Steven Posts: 28,817

    Traditional jerk is a paste rather than a marinade. It usually contains a little bit of acid, usually vinegar, but just enough to bind the spices. You will be fine overnight if you do a paste. If you are doing a wet marinade with a lot of citrus you may have a problem.



    Caledon, ON


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