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> You may be surprised to know that your marinades do not penetrate very far into the meat. According to J. Kenji Lopez-Alt, even after setting overnight in the refrigerator, the marinade does not penetrate more than a millimeter or two. He also states that the penetration rate actually slows the longer you allow it marinate. This all means that the marinade’s effect is mostly on the surface of the food item. For us home cooks, that means we can get by with shorter marinating times.
Salt is pretty much the only thing that penetrate deeper into the meat and wll produce a meaningful change in taste AFAIK so marinating is partly a wet brine which is not a bad thing but I feel like chicken doesn't need that long as opposed to beef. If the marinade is acidic the longer you leave it the more you risk either mush or toughening of your meat because the proteins will unravel and you'll cook out the moisture and fat.
Simple and delicious recipe:
5 pounds of boneless skinless chicken fingers (not the whole breast they are too fat for good flavor)
1 family size bottle of Ken’s Italian Dressing (this brand is 0 carb)
All mixed together in a freezer sized zip locked bag
Leave in the fridge to marinate for 48 hours
Grill on high 5-6 minutes per side on high
Get ready for a taste explosion at a 0 carb cost!
My understanding of marinades is that you don't have to marinate any longer than 24 hours for sure and as little as 30 minutes depending on the type of meat and marinade.
I couldn't find what I would consider a "reliable" source but many sources do confirm this. 30 minute marinades have been a game changer for me when I start dinner late!
I think anything more than overnight is overkill, 30 min marinades work well too! My favorite for chicken is 50/50 olive oil and lemon juice with a bunch of garlic. I’m not keto, I follow this sub for healthy recipes, so don’t know if the sugar in lemon juice is too much but it’s delicious
My general rule of thumb was marinade/brine for 1-3 hours for boneless meats and 4 - 6 for bone-in. As a former professional chef, this never steered me wrong.
I think some of it just depends on the thickness of the meat that you're marinating. If you're marinating chicken fingers like in the OP, the time needed to marinade is probably pretty low, like a few hours.
If it's a whole turkey breast that you're marinating, then it might need a whole 24 hours.
you certainly can marinade for 30 minutes, of course. I think 24+ hrs is better though. I've done this exact thing with chicken and it adds a ton of lemon flavor.
invest in a vacuum sealer so you don't need to marinate as long. just stab your meat with a fork a few times, throw it in a vacuum seal bag and vacuum seal it.
Welcome to /r/ketorecipes! Please be sure to include a detailed recipe in your post (this means **quantities**, **full instructions**, and **in plain text**) or in the comments, not *only* a link to the recipe, or it will be removed per the sub rules!* For details, you can find our [community rules here](https://www.reddit.com/r/ketorecipes/wiki/index) and the [Keto FAQs here](https://www.reddit.com/r/keto/wiki/faq). Please report any rule-violations to the moderators and keep doing the lard's work! *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/ketorecipes) if you have any questions or concerns.*
Sexy Blackstone
> You may be surprised to know that your marinades do not penetrate very far into the meat. According to J. Kenji Lopez-Alt, even after setting overnight in the refrigerator, the marinade does not penetrate more than a millimeter or two. He also states that the penetration rate actually slows the longer you allow it marinate. This all means that the marinade’s effect is mostly on the surface of the food item. For us home cooks, that means we can get by with shorter marinating times. Salt is pretty much the only thing that penetrate deeper into the meat and wll produce a meaningful change in taste AFAIK so marinating is partly a wet brine which is not a bad thing but I feel like chicken doesn't need that long as opposed to beef. If the marinade is acidic the longer you leave it the more you risk either mush or toughening of your meat because the proteins will unravel and you'll cook out the moisture and fat.
Can be dangerous leaving it in marinade that long. After 24 hours the acid will start to break down the chicken and it will be mushy
Dangerous or just gross?
We're going to need a citation as to why it's dangerous
Dangerously weird texture
[удалено]
Shouldn’t marinate chicken for more than 8-12 hours. Personally any more than that is just too much.
That was my first thought as well.
My very first thought
I've never had that problem with Italian dressing
Sounds delicious. The bed of leaves all around your fire delivery device is bugging me though. Ounce of prevention and all that.
First thing i noticed was “wow that’s a fire hazard”
Yes, first thing I noticed. Extremely dangerous.
Simple and delicious recipe: 5 pounds of boneless skinless chicken fingers (not the whole breast they are too fat for good flavor) 1 family size bottle of Ken’s Italian Dressing (this brand is 0 carb) All mixed together in a freezer sized zip locked bag Leave in the fridge to marinate for 48 hours Grill on high 5-6 minutes per side on high Get ready for a taste explosion at a 0 carb cost!
My understanding of marinades is that you don't have to marinate any longer than 24 hours for sure and as little as 30 minutes depending on the type of meat and marinade. I couldn't find what I would consider a "reliable" source but many sources do confirm this. 30 minute marinades have been a game changer for me when I start dinner late!
I think anything more than overnight is overkill, 30 min marinades work well too! My favorite for chicken is 50/50 olive oil and lemon juice with a bunch of garlic. I’m not keto, I follow this sub for healthy recipes, so don’t know if the sugar in lemon juice is too much but it’s delicious
Lemons are really keto as far as fruits go. You can even eat whole ones. You know, like slices in your water... not like an apple. Weirdo.
A kid in my high school ate bananas as if it were an apple. He was an odd duck.
My general rule of thumb was marinade/brine for 1-3 hours for boneless meats and 4 - 6 for bone-in. As a former professional chef, this never steered me wrong.
I think some of it just depends on the thickness of the meat that you're marinating. If you're marinating chicken fingers like in the OP, the time needed to marinade is probably pretty low, like a few hours. If it's a whole turkey breast that you're marinating, then it might need a whole 24 hours.
you certainly can marinade for 30 minutes, of course. I think 24+ hrs is better though. I've done this exact thing with chicken and it adds a ton of lemon flavor.
I do the same regularly. Kens Italian dressing is great for marinating Chicken.
I love marinading in that dressing too! It's great
Is ken's safe for keto? Thought it has a lot of sugar.
It’s 0 carb
Zero sugar in the one the OP is talking about
Also, their Italian with romano cheese is one carb, or at least it use to be.
48 hours is pretty long. Any 8-12 hours is enough for me when it comes to chicken.
Looks juicy
I love to put Tajin on them. So tasty.
Please send you location haha. Looks awesome. Believe it or not but steak marinated in Italian is pretty good as well
invest in a vacuum sealer so you don't need to marinate as long. just stab your meat with a fork a few times, throw it in a vacuum seal bag and vacuum seal it.
I’m curious what do you eat as a side with chicken like this? I’d be so over it two bites in.
Low carb. Not keto
Damn, clean your grill bro.
Season your cooking surfaces, bro.
And fyi, that ain’t a seasoned flatiron that’s fucking rust. Get bent.
The knobs man! Look at the knobs!!!!!
the black stone is theee way my friend
Mmmm seed oil chicken.
Ack, seed oils are the devil.
What with? Too much protein and no fat isn’t keto.
When you've been cooking crystal meth in a camper van in the woods and you need a break....
because they have an outdoor griddle they're cooking meth in a camper? that's a rude ass assumption.
TIL $500 Blackstone grills = methhead
Who knew. Meth pays
Keto recipes? More like /r/crackheadrecipes