Using a marinade

I’m marinating skin-on chicken legs right now to bake for dinner tonight. The marinade is citrus / onion based. Should I pierce the meat before marinating is complete?

You certainly can. Just don’t marinate too long if the acid component is the main one, since the meat can turn out mushy.

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Thank you for the guidance, linguafood. Off to do some piercing…

“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold

Market stall in Lima
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