Late last night I marinated some chicken thighs in a marinade that is basically 1/2 cup olive oil and 1/2 cup lime juice. It is really raining at the moment and I'm not set up to grill in that kind of weather.
Can I safely let these go another day? Is the lime juice going to "cook" the chicken to any appreciable degree?
As long as you keep it in the fridge at 35-37* you're fine for several days. I had a similar situation over the weekend and went about 3 days before I got to some salt brined stuffed chicken breasts. As to the lime it may begin to cook somewhat, it will definitely change the texture to some degree. Still I wouldn't sweat it too much,take it as a learning experience.
I agree with Troutman. I once marinated boneless skinless chicken breast too long, and they were a little mushy when cooked but tasted fine. It was more a texture issue than anything else.
(I'm a little discombobulated today with everything going on.)
From Googling, I'm finding answers all over the map. It looks like to not adversely affect the taste/texture, keep it within a day, but for food safety you can go two days.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
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Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
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6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
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Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
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KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
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Oh, here's the marinade. It's from Steven Raichlen and is perhaps the favorite of all of the recipes I've tried from him. I use boneless chicken thighs rather than a whole chicken.
Both of the Peruvian sauces can be easily found on Amazon. (I'm not sure why he calls it a green sauce; it is quite yellow.)
Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
As others have pointed out...this "could" be a texture/desirability issue...but from a food safety standpoint, so long as it’s being held at a proper temp, it’s going to be fine.
The lime will break down the proteins and "cook" it a bit...that’s how ceviche works. But it should be fine if kept refrigerated.
Last edited by surfdog; March 17, 2020, 01:58 PM.
Reason: Shpelling
At least drain it, and if possible cook it. The problem is the acid in the lime. It will do weird things to the texture sitting more than a day. I know this from experience 🤨
The chicken turned out fine. Perhaps, just a little "firmer," if you will, than it would have been otherwise, but otherwise just fine. Thank you everyone for your advice and counsel!
So here we have it.....social distancing comfort food at its finest, with an appropriate amount of HEB potato salad:
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