For busy home cooks, chicken that has already been marinated can save a lot of time. You don’t have to come up with a marinade recipe, measure out the, and let the raw chicken soak for hours. With pre-marinated chicken, all that work is done for you. It’s just a matter of cooking it right so it comes out juicy and tasty.
While pre-marinated chicken is convenient, it does require some special handling compared to raw chicken you marinate yourself. Follow these tips to get perfect results every time you cook pre-marinated poultry.
Choose Your Preferred Cooking Method
There are several great options for cooking pre-marinated chicken. Consider what you’re in the mood for and how much time you have.
Grilling
Grilling imparts a lovely char while locking in all the flavor of the marinade. It’s quick and easy for boneless chicken breasts, tenders, kebabs, or wings. For whole chickens or bone-in pieces, allow a bit more time. Grill over direct medium heat, turning occasionally, until the chicken reaches 165°F internally.
Baking
Baking lets the marinade caramelize on the chicken, giving it a strong flavor. You don’t have to do anything; just put the chicken in the oven right from the package at 375°F until the internal temperature reaches 165°F. Watch it closely near the end to make sure it doesn’t burn.
Sautéing
Sautéing is a quick way to cook chicken on the stove that makes a flavorful pan sauce by evaporating some of the marinade. Warm up a nonstick pan with a little oil over medium-high heat. For a few minutes on each side, cook until golden and done.
Stir-Frying
For an easy one-pan meal stir-fry pre-marinated chicken with veggies. Use a wok or large nonstick skillet over high heat with oil. Stir-fry chicken in batches 2-3 minutes until lightly browned but not fully cooked then set aside. Cook veggies, then return chicken to pan and stir-fry 1 minute more to finish cooking.
Pan-Frying
For crisp, golden chicken, pan-fry in a bit of oil over medium-high heat. A heavy skillet is best to prevent burning. Cook 6-8 minutes per side. You may need to finish cooking in the oven if chicken browns too quickly on the stovetop before it’s cooked through.
Deep-Frying
Occasionally deep-frying pre-marinated chicken can make for an indulgent, crispy treat. Use a thermometer and heat oil to 350°F in a heavy pot. Fry chicken pieces about 5 minutes until extra crispy outside and 165°F inside. Drain on paper towels.
Pat Chicken Dry Before Cooking
Since the chicken is already coated in marinade when you buy it pre-marinated, take a moment to blot it dry before cooking. This prevents excess steam from slowing down browning. For grilling, sautéing, pan-frying or stir-frying, patting the chicken dry is important. For baking or deep-frying, it’s fine to skip this step.
Cook Thoroughly to 165°F
Acidic ingredients like lemon juice, vinegar, or yogurt may be in the marinade, which can make it harder to cook all the way through. Check each piece of chicken with a food thermometer to make sure it reaches 165°F, which is the safest minimum temperature for chicken.
Undercooked chicken poses a real food safety risk, so don’t rely on appearance alone to determine if it’s done. Check in several spots to account for uneven cooking
Handle with Care to Avoid Cross-Contamination
When dealing with any raw poultry, pre-marinated chicken included, be very careful about cross-contamination. The marinade likely contains raw chicken juices which can spread bacteria. Avoid letting the chicken or marinade contact counters, cutting boards, plates, or utensils that will later touch the cooked chicken or other ready-to-eat foods.
After working with the raw chicken, wash hands, utensils, counters, and any other surfaces thoroughly with hot soapy water before proceeding. Consider using a paper towel between the raw chicken and your plate or cutting board.
Adjust Cook Times as Needed
While pre-marinated chicken can be cooked using the same techniques and approximate cook times as homemade marinated chicken, you may need to adjust cook times slightly. The acidic marinade can start lightly “cooking” the exterior of the chicken.
Pay close attention to visual cues like browning and texture, and rely on your thermometer, adjusting cook times if the chicken seems to cook faster or slower than a recipe indicates. This will come with practice.
Add a Finishing Flavor Boost
Depending on the cook method, you may want to add an extra flavor hit once the chicken is cooked. For example, brush grilled chicken with a bit of the original marinade or barbecue sauce at the end.
For baked or pan-fried chicken, you can sprinkle or drizzle herbs, sauces, or spice mixes on top when it comes out of the oven or pan. This freshens up the flavors.
Let Chicken Rest Before Serving
As with any cooked chicken, letting it rest 5 minutes before carving allows juices to redistribute so they don’t run out when you cut into it. The exception is stir-fried or deep-fried chicken, which can be served immediately.
For whole chickens or bone-in pieces, waiting 10-15 minutes gives you the juiciest results. Tent loosely with foil while resting so the chicken doesn’t cool too quickly.
Store Properly and Use Within Recommended Time
Once opened, treat pre-marinated chicken like any raw poultry. Store it tightly wrapped in the fridge and use within 2 days. The marinade contains salt and acid which helps inhibit bacteria, but don’t take chances. Discard if you go past the use-by date printed on the package.
Freeze for longer storage. Thaw in the fridge, not on the counter to prevent bacterial growth as it thaws. Cook thawed chicken within a day or two.
Enjoy the Convenience
While pre-marinated chicken requires a bit more care when cooking, you can feel good about serving a quick and tasty homemade meal. With so many flavors to choose from, like lemon-herb, barbecue or teriyaki, you can switch it up anytime cravings strike without much effort.
Following safe handling tips and using a thermometer guarantees your pre-marinated chicken turns out perfectly cooked with all the flavor sealed in. Now you can skip lengthy marinating and enjoy restaurant-quality chicken any night of the week with little fuss.
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Bake a batch of marinated chicken wings as a tasty appetizer.
- Whip up these chicken wings about an hour before mealtime. Start by setting your oven to 375 °F (191 °C). The chicken wings should then be put in a baking dish and put in the oven for about an hour. While the wings are cooking, brush them with juice a few times. [11] Put your chicken wings on a platter with fresh celery stalks and your favorite cream cheese or ranch dips.
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Deep fry some bone-in chicken breasts to crispy perfection.
- Recreate your favorite fast food right at home. Slice the chicken into bite-sized chunks. Then, put oil in a deep fryer or pot with a heavy bottom and heat it up to 340 °F (171 °C). Cover each chicken breast in flour. Let the chicken rest for two to three minutes. Let the chicken cook until it reaches at least 165 °F (74 °C) on the inside. Drop small pieces of the chicken into the oil at a time. [10] Lay the cutlet face down on a cutting board to make cuts. After that, cut the meat across the grain, going through the cartilage and bone. From then on, slice the chicken into smaller chunks.
How to cook chicken breast perfectly every time (stovetop recipe)
FAQ
How do you cook marinated chicken?
Here’s how to bake marinated chicken: Drain your chicken of the marinade. Place your chicken in a lightly greased baking dish. Bake your chicken for the required cooking time, which will depend on the weight and cut. One whole chicken will take one to two hours to cook, while chicken breasts may only need twenty to thirty minutes. 2. On the Grill.
Should you marinate chicken before or after cooking?
Since marinating chicken improves moisture and tenderness, it’s ideal for cooking methods that are prone to drying out chicken. Examples include grilling, roasting, baking, and pan-frying. It’s common to marinate chicken before cooking it, but Rowse says you can also do it after, which isn’t really marinating.
How long do you marinate chicken before baking?
If you’re marinating chicken, do it for at least two hours to really let the seasonings settle into the meat. You can also try letting your chicken marinate overnight. Try overnight chicken marinade for baking with robust flavor. Chicken is considered safe to eat at an internal temperature of 165 degrees Fahrenheit, according to the USDA.
How long do you cook marinated chicken breast?
Bake marinated chicken breasts for a no-hassle meal. Set your oven to 400 °F (204 °C) and bake the breasts for 30-40 minutes. Arrange your marinated chicken on an aluminum foil-lined baking sheet, or on a greased broiler pan. Slide the sheet or pan into the oven, and let the chicken bake for at least 30 minutes.
How do you cook marinated chicken tenders on a grill?
Whip up an easy meal with grilled marinated chicken tenders. Chicken tenders are a great crowd-pleaser. Start by oiling your grill and setting it to medium heat. Then, place all the marinated chicken tenders on the grill, letting them cook for 3-4 minutes on each side.
What can I do with marinated chicken?
You can try baking, grilling, roasting or stir-frying marinated chicken. It’s easy to make a marinade for chicken or poultry with lemon juice, garlic, and any herbs you like, like chopped fresh or dried parsley, rosemary, or oregano. Customize your chicken marinade to highlight your favorite flavors.
What is the best way to cook pre-marinated chicken?
Preheat oven to 375 degrees F. Place marinated chicken breasts in a shallow baking pan and bake for 25-30 minutes until the internal temperature reads 165 F when inserting a meat thermometer or there’s no visible pink meat when cutting into the thickest part of the chicken with a paring knife.
How do you cook chicken after marinating it?
After marinating chicken, you can cook it using various methods like grilling, baking, pan-frying, or air frying. Before cooking, it’s recommended to remove the chicken from the marinade and pat it dry to ensure proper browning and prevent steaming.
How to use premade marinade for chicken?
Just jab your meat with a fork a bunch of times, put it in a ziploc (or tupperware or bowl covered with saran wrap), cover it with enough of the marinade to coat it well (just eyeball it and err on the side of a bit too much, keeping some in the bottle to use as dipping sauce), and leave it for 15-20 minutes out of the …
Is it best to fry or bake marinated chicken?
Oven roasting gives it a full and robust flavor. Pan frying is mostly for a good sear (crispy skin) and many notes of aromatics and herbs. Roasting in the oven is cleaner, tastier and faster because you spend less time cleaning the stove top.