[quote]TomRocco wrote:
Hey guys,
Whenever I marinate meat I feel like it never really retains any of the flavor. I want to make some pesto chicken this week and want to know which way you guys think I should do it. How do you guys make sure your marinade actually gets into the meat and flavors it? Also, what are some other marinade recommendations you have?
Do you think I should marinate the chicken for a night, and then just pan-grill it, or do you think I’m better off baking it in the oven in the pesto sauce?
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Question: If you’re using pesto as the primary flavor (pesto is especially strong), why are you bothering to marinate the chicken? You’re marinade is likely to be lost in the pesto taste.
I do pesto [fish/chicken] often. No marinade necessary (IMO).
In general, I prefer a salt dry rub or briny marinade overnight for meats including fish. The saltyness insures penetration into the meat.
Here’s some of my stuff: