This is something akin to the suit making the man. The marinate is what provides the flavours to want the meat to take on. Most good marinates combine sweet and salty or tart elements to balance each other out.
Combine one fourth cup Dijon mustard, 2 tablespoons of fresh lemon juice, one and half teaspoons Worcestershire sauce, half teaspoon dried tarragon, desired amount of pepper to make a paste.
Once paste is ready, pick 4 boneless chicken breast pieces and apply the paste with appropriate cuts. The smaller the pieces are the better taste it will have.
Chicken is best marinated in properly sized containers given the size/amount of chicken. The containers should be seal-able and resilient enough to sit in the fridge or freezer for longer hour.
Glass or plastic storage containers work well. An even better alternative is using a plastic zipper type freezer bag.
To allow chicken to properly marinate, you should let it soak for at least half an hour. It is often said that the longer the time, the better the taste. You can safely store marinated chicken in the fridge for longer hours.
You can also easily and effectively freeze marinated meat. For details check How to Freeze Marinated Meat.
Note: Never leave meat (even when defrosting) at room temperature unless you are in the process of preparing it.
Cook and Enjoy
Once your chicken has marinated for the desired time, it is time to prepare it. The various cooking options available further prove the fact that chicken is a wonderful dining option.
We hope you enjoy your meal and marinate the right way.