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.


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
Credit: TXMX 2