Marinating chicken is one of life’s simple joys. It turns a Tuesday dinner into something that tastes like you tried really hard, even when you didn’t. Just remember: fridge only, 2 to 24 hours max, and trust your nose. If it smells funky even an hour in, toss it.
You don’t need to be a chef to get this right. You just need a little patience, a little fridge space, and the willpower to not leave that bowl on the counter while you binge-watch your favorite show. Your taste buds—and your stomach—will thank you. Now go get marinating.
