Today were talking Chicken! Isn't it the foundation of many meals in our weekly menus. Surely it's important to be enlightened on how to keep that bird moist and juicy, oh how I love tender chicken! Don't worry the chicken isn't still alive, but if you have your own chickens cudoos to you! The marinade is alive! That's right! Nervous yet? Lets check it out.
Buttermilk.. ..You could substitue milk and lemon juice or milk and vinegar.
Greek yogurt.. ..You could use plain yogurt I won't judge, just make sure the container says contains live active cultures! Its the Lactic acid! It breaks down the collagen and tissue, it creates pockets in the muscle structure that allows for the absorption of flavors and moisture Similiar to the way aging tenderizes meat! It also reduces some of the sodium. You will also want to add flavor to your marinade. Ginger has an added bonus to meat tenderization, lemon grass, garlic, rosemary, thyme sprigs, just don't get carried away adding citrus or salt. You want to enhance the flavor of the meat and the yogurt/buttermilk is already an acid. Like in ceviche to much acid with start cooking the meat. Since some of the yogurt will remain on the chicken think of it like and eggs shell. oooh that shield of moisture and protection!
Just be sure do not over cook the chicken regardless of the marinade and protection. Over cooked meat is just that. Leather is not tasty
I reccomend marinating 2-8 hours.
Chef Jamie Oliver shares his Whole chicken in milk recipe. We've made it numerous times!
http://www.jamieoliver.com/recipes/chicken-
recipes/chicken-in-milk/#uJSkpC8irrK1S4kb.97