Shared by Beth:
2 Tbsp chopped, fresh dill
2 tsp yellow mustard powder
2 cloves garlic, minced
3 Tbsp extra virgin olive oil
(Measurements are estimates, as I usually just put it all in whatever container I have the chicken in and then mix it.)
Mix all ingredients together. Pour over chicken and marinate for an hour or so.
You could prepare the marinade in the morning for that night’s dinner, but don’t marinate this one all day. Less dense cuts of meat such as chicken do not require long-term marination. If marinated for too long, the marinade may actually begin to cook the surface of the meat and when actual cooking occurs, it will result in a tough, rubbery meal.
The use of acid in meat marinades is important for the breakdown of tissue. It allows more moisture to be absorbed during the cooking process, making it juicier.
According to wiki, don’t put marinated meats in the freezer, because it will continue to break down the surface of the meat, and could lead to a mushy outer layer. Also, never marinate in a metal container as the acids may react with the metal.
My typical meal-preparing routine goes as such (and has made for good “everything done at once” timing): get the marinade together, and the chicken in it, and place into the fridge until ready to cook. Prepare the side dish. Typically, I’m doing something such as roasted sweet potatoes that will take up to 40 minutes. Between the prepping and the cook time, it works out the get the chicken cooking when there are 15-20 minutes left on the potatoes in the oven. Keep in mind that I grill meat. I haven’t quite figured out baking or stove-top or any of that. Baking takes too long and I always pull it too soon, and on the stove I always burn it. Grilling is the way. When the chicken first goes on the grill, I get my salad greens washed and ready to go in bowls. I then check the potatoes. Typically they still need about 5 more minutes at this point. Then I go flip the chicken and wait outside for it to be done. Pull the chicken from the grill, pull the potatoes, and everything else is ready to go so that hot food can be eaten…well, hot.”