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Alana in Canada

About marinating...

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So, I have this great recipe for Chicken which calls for me to marinate lemon zest, grated ginger and crushed garlic.

http://globaltableadventure.com/2012/02/05/recipe-madagascar-chicken-akoho-sy-sakamalao/

How is this a marinade? How are the flavours going to transfuse into the chicken without a sauce--or greater liquid to "carry them"? This stuff is just sitting on the skin!

I put it all in a plastic bag to help maybe fumigate the chicken with the flavours of the ingredients, but I have my doubts this is going to be as tasty as I'd thought.

Can anyone help me understand this?

I hope I was clear!

Thanks.

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You were very clear Alana and I think your chicken will be yummy. Marinades don't have to be liquid to add flavor. You could add some olive oil and smoosh it around if you would like.

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Yes, I want to smoosh! Some olive oil would be perfect. Thanks slw!

I just re-read the blasted recipe and it's going to take an hour to cook (after 2 hours to marinate)--so, I started too late for tonight's supper. (Daughter has to go to Guides, tonight, and the Boy to Scouts.)

Blast--but it should be delish tomorrow night!

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Ooohh..It also said it's better if you let it marinate overnight. Maybe you should do that and bake it mid morning and serve it room temp. I love room temp chicken. Hopping on a plane so I can join you for dinner tomorrow night. :)

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