The Spruce Eats: What Is a Marinade? A marinade is a liquid solution that you soak raw foods in before cooking marinade for chicken using balsamic vinegar provide flavor, tenderness, and to protect the food from intense heat. Derrick Riches is a grilling and barbecue expert.

Marinades are particularly important and useful for grilling because of the high, intense heats produced by grills. These can result in the formation of harmful substances on the surface while cooking. An acidic marinade reduces the formation of these chemicals. Meat such as chicken breasts and pork loin are more likely to dry out on the grill and will benefit from a marinade to retain moisture. An example of a good basic marinade would be Italian Dressing.

Marinades can be store bought or made at home very easily. The amount of time used to marinate different cuts of meat is important. Too long in an acidic marinade can denature proteins and actually lead to a tougher texture for chicken, fish, and seafood. A milder acidic marinade for a shorter time is better for these items. Too long in an enzymatic marinade can make the meat mushy. Fish and seafood should only be marinated briefly, for only 15 minutes to 30 minutes.

A marinade comes in contact with uncooked meat, fish, and seafood and therefore it picks up any bacteria that are on those products. It is important to keep the marinating item in the refrigerator and not to marinate at room temperature. You may want to avoid marinating in aluminum foil, metal bowls other than stainless steel, or pottery where the acid from the marinade can react with the metal or glaze and release lead or other unwanted elements. It is best to use glass or a food-safe plastic vessel or a disposable ziplock bag. Always discard marinade that has been in contact with the food you are marinating.