Credit…Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
It is a truth universally acknowledged that meat tastes better when seasoned ahead. Even a brief 20-minute rest with a sprinkle of salt will help bring out the best in most cuts. But when it comes to chicken, a long soak in a pungent marinade pays off exponentially, sparking the mild meat with a good jolt of flavor.
Lidey Heuck has a new recipe for a pantry-friendly, basic chicken marinade that you can use on any parts you like: boneless breasts, bone-in drumsticks, wings and thighs. A bracing mix of mustard, soy sauce, lemon and garlic, it’s got a dash of honey (or brown sugar) that glazes the meat as it cooks. Keep this one on hand for all those “Help! What should I make for dinner?” nights. Winner, winner — you can’t lose with a marinated chicken dinner.
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Chicken Marinade
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