I just read a recipe and it said to leave the chicken inside a glad bag for 2 to 4 hours, alternative?

I am making garlic brown sugared chicken and I mixed the ingredientes. I have to put all the ingredientes smothered on the chicken and it says I need to leave it in the refrigerator. Can I just poke a fork inside the chicken so it can get smothered faster?????I just read a recipe and it said to leave the chicken inside a glad bag for 2 to 4 hours, alternative?
YEA,


i like to marinate my chicken on bags 2!


it so eaze to turn the ting around, plus u give the bird a masage.





4 thighs. (salt pepper, whatever **** u got. 1/3 of cup of orange juice... as a tenderizer.


1 ziploc bag


1 cup and half of oil. a dip pan. theres no need 4 a lid. ull supervised the thing closely.


split the thigs in half. with a kitchen hammer and a knife. 1 swing will do).


mix orange juice, and ur spices on dat bag. place the bag in the fridge fo half our.





then when u ready. u remover the chicken from the bag, and place just the chicken on a large bowl. u got 8 pices now.





heat the oil. test by dropin a drop of water on the tip of ur finger.


if its startle.. u ready.


place 4 pices on hot oil.


cook until golden look''.


serve with mayonaze, and hot sauce mix in a bowl. like a small bowl.try the hot mayonaze.. ad more hot sauce as needed.


remove chicken from the pan.. when golden brown, put in a plate garnished with paper towel, so u remove the xcess oil.


place the 2 batch on the pan.


hummm. delish!!!





its call ''Frango a Passarinho'' in Brazil. US?.. 'Birdie in hot sauce''..


u gonna luuv it.


my buddies here in iowa luuv it!.





If u like u can make ahead of the time, u know if u like more u can buy at store a 8 pack chichen thighs. 8x2.. 16.. pices u will have.


serve as apetizer. or not. the hot mayonase is the dip. if u like u can use a spoon and share a little on a plate with others or just dip from the bwol u made.





gurl.. the secret?





orange juice is the tenderizer.. ;-D





for ribs? vinegar!.. marinate ribs over nite.I just read a recipe and it said to leave the chicken inside a glad bag for 2 to 4 hours, alternative?
Put it in a zip lock, or put it in several plastic grocery bags, tie the bag shut and place it in a bowl (so it don't leak or make a mess- keeps it close to the meat), turn the bag over every once-in-awhile, or just put it in a bowl, covered with foil or something and toss it after awhile. You don't have to poke it with a fork or anything. That process would be more for Fajita.
Not really. If you poke it the liquids will go into the holes.





Just cook it as is, but make sure you baste it often (every 10 minutes).
You are speaking of marinating the chicken. You can deep marinate it by using an injector to inject the marinade deep inside the muscles of the chicken. With this you don't have to wait 2-4 hours but can cook it immediately.