![]() ![]() After it's boiled, in addition to being safe to eat, your marinade will reduce and thicken. Boil the marinade aggressively for 5 minutes and remove from the heat, once it has reached 212 degrees. Pour the marinade into a saucepan and bring it to a boil over medium-high heat. In this step, most importantly, you'll need to boil your marinade until it reaches a temperature of 212 degrees Fahrenheit because it made contact with raw meat. Now, reduce your leftover marinade to use as as a sauce ![]() USDA's food safety guidelines state that the best way to do this is to boil the marinade. To clarify, marinade is totally safe to use as sauce, but because raw meat sat in it, you will need to cook it before you can use it over cooked food. YES, you can absolutely use your marinade as a sauce! I often see recipes that suggest you should reserve marinade to use as sauce separately and throw out the marinade you used for the meat, however, that is not necessary. If you're still a little worried that you might mess up your chicken by letting it marinade for a while, check out this article from The Spruce Eats: Can I use this Greek chicken marinade for sauce? Because acids do not break down or tenderize meat, the longer you let it marinate, the longer it has time to absorb all the flavors from the marinade. While there are sources that incorrectly state that marinating chicken with lemon (or acid, such as vinegar) can cause the protein in chicken to "break down and get mushy," don't be fooled. I personally love to let it marinate as close to the 24 hours as possible. The longer the better, in my opinion, because the flavor continues to develop with time. You should marinate your chicken for at least 5 hours, but up to 24 hours. How long should you marinate your chicken? For example, I like to pour it over rice, potatoes, and roasted veggies too. If you're anything like me, you'll want to drizzle it all over everything else on the plate too. Follow the simple instructions below, and as a result, you will be left with a "lick-whatever-is-left-off-of-the-plate" good sauce. Because you will definitely have plenty of this marinade to work with, you should take what is leftover and turn it into a sauce for your finished chicken (see instructions below for safely converting marinade to a reduced sauce). This Greek Chicken Marinade packs tons of flavor, but also makes your chicken extra juicy. In sum, it's a delicious blend of flavors that complement so much more than just chicken. Made with white wine, fresh lemon juice, extra virgin olive oil, garlic, and a blend of Mediterranean spices this Greek Chicken marinade is so versatile, you will want to marinate everything in it. ![]()
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