It’s easy to overmarinate meats and vegetables because they usually don’t need as much time as you’d think. We're incredibly excited to be partnered with Guinness on this exclusive range, to bring you their iconic flavours all packaged up into the MRC products you know and love, plus a few new formats you won’t have seen from us before. Chow’s Chicken Satay is a top secret recipe that many restaurants have tried to recreate over the years. With over 30 seasonings, coaters and marinades to choose from, including tried and tested family favourites, the range is constantly refreshed with new, on-trend flavours - you can guarantee there’s something for everyone.

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Add in remaining satay sauce ingredients on medium-high, mixing regularly until a sauce forms (about 5 minutes). The newest addition to our Gold Seal range, the sweetness of malt perfectly balanced with rich stout and miso creates an unforgettably mouth-watering marinade that will add the magic of Guinness to any counter. High heat will caramelize sugars, so barbecuing, grilling, pan-frying and roasting will transform a marinade into a delicious crust. Give it 5-6 hours for the best flavour and texture – if you don't have that long, even 10 minutes of marinating will give flavour to the outside of chicken.She's passionate about using local, organic ingredients and teaching others how to incorporate seasonal food into their diet. Because marinades give mostly surface flavours, choose how to cook your chicken to make the best of them. Slash your chicken joints with a sharp knife, as this creates more surface area for the marinade to work on. After years of working in restaurant kitchens, she turned to writing to share her skills and experience with home cooks and food enthusiasts.

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Oil lets the marinade ingredients stick to the food’s surface while salt helps the meat retain moisture. When the meat is exposed to the marinade for extended periods of time, it can become mushy and textually unpleasant. In fact, the coveted recipe is said to be worth over ten million dollars, so of course, I wanted to give it a try. We also like marinating lean proteins like chicken breasts and shrimp, which can turn out dry and bland when cooked without seasoning. Yes, you can definitely marinate meats for too long, and unfortunately, there’s no coming back when you do.

Share A year in Westminster: John Crace and Marina Hyde live in London and online with your friends. You’ll also find several flavoring ingredients in marinades, like spices and herbs, vegetables like onions, garlic and ginger, or condiments like Worcestershire, soy sauce, ketchup and mustard. If you really want to plan ahead, make several batches of marinade at once and portion them into gallon-sized bags. Contrary to popular belief, marinades never work their way far into a piece of chicken – they will always be surface flavours. Marinades without acid can be left longer but won’t make them work any better, so stick to 24 hours as a maximum.