How Long Can Raw Chicken Marinate in the Fridge?

Before cooking, marinating raw chicken is a great way to add flavor and make the meat more tender. But it’s important to follow good food safety practices when marinating raw chicken to avoid getting sick. In this article, I’ll talk about how long chicken can safely marinate in the fridge and what the best ways are to marinate.

Understanding Safe Marinating Times

It’s against USDA rules to keep raw chicken in the fridge for more than two days. If you marinate for longer than that, bacteria are much more likely to grow, even if you keep the food in the fridge.

Bacteria like Salmonella and Campylobacter are often found in raw chicken and can make you sick. Even though marinating doesn’t kill these germs, putting them in the fridge slows their growth. But if you wait long enough, the bacteria can grow to dangerous levels, even in the fridge.

Why 2 Days is the Limit

You might be wondering why two days is the safest amount of time to marinate. Here’s a bit more detail:

• Bacteria thrive between 40°F and 140°F. The fridge keeps chicken out of this “danger zone” but doesn’t stop bacterial growth fully.

• Marinades contain acidic ingredients like vinegar or yogurt which help inhibit bacteria somewhat. But acids don’t eliminate bacterial growth completely.

• Two days is considered the maximum safe timeframe even with refrigeration and acids before bacteria reach unsafe levels.

So while marinating imparts flavor, it does not make the chicken sterile. Adhering to the 2-day rule is important to keep bacterial levels in check.

Does Marinade Composition Matter?

The ingredients in your marinade can impact the marinating time to some degree. Here are a few considerations:

• Acidity: Marinades with more acid from lemon juice, vinegar, etc. can slow bacterial growth more than less acidic marinades. But the 2-day rule still applies.

• Salt: Salt can inhibit bacterial growth slightly. However, excessive salt can also draw moisture out of the chicken over time.

• Sugar: Like salt, sugar can help tenderize chicken initially but will draw out moisture if left too long.

So while marinade ingredients matter, it’s still safest to limit marinating chicken to 2 days maximum. Acids don’t provide a license to marinate longer.

Best Practices for Safe Marinating

Follow these tips when marinating chicken in the fridge:

• Use nonreactive containers: Glass, plastic, or stainless steel work best. Avoid aluminum.

• Submerge the chicken: Ensures even contact and flavor absorption.

• Refrigerate: Keep at 40°F or below at all times. Never marinate chicken on the counter.

• Discard used marinade: Never reuse marinade that touched raw chicken due to contamination risk.

• Cook thoroughly: Use a meat thermometer to ensure chicken reaches 165°F internally.

Adhering to the 2-day rule and these best practices will help ensure your marinated chicken stays safe and tastes great.

Marinating Different Cuts of Chicken

The size and thickness of the chicken pieces also impact marinating time. Here are some guidelines for different cuts:

• Chicken breasts: 30 minutes to 2 hours

• Boneless thighs: 2 to 4 hours

• Bone-in thighs/drumsticks: 4 to 6 hours

• Whole chicken: Overnight (12 to 24 hours max)

The thicker the cut, the longer the marinating time needed. But always stay within the 2-day limit for safety.

Potential Risks of Over-Marinating

Marinating too long can negatively impact the texture and flavor of chicken:

• Acids can start “cooking” the meat, making it dry and tough.

• The texture can become mushy as proteins break down excessively.

• It may end up with an overly salty or acidic taste.

Bacterial growth also increases over time. It’s best to stick to recommended marinating durations to avoid these issues.

Freezing Marinated Chicken

Freezing is a great way to safely marinate chicken for longer periods. Simply freeze the chicken in the marinade to pause bacterial growth. Thaw in the fridge before cooking. Freezing lets you marinate for days or weeks without food safety concerns. Just be sure to cook immediately after thawing.

Reusing Marinade as a Sauce

You should never reuse marinade that touched raw chicken. However, you can reuse it as a sauce by first boiling the marinade thoroughly to kill bacteria before adding to cooked chicken or other foods.

Make sure to bring it to a full rolling boil for at least 1 minute and let it cool before using as a sauce. This eliminates the contamination risk.

FAQs About Marinating Chicken

Can I marinate chicken at room temperature?

Never marinate raw chicken on the counter or at room temperature. Refrigeration is required to control bacterial growth.

What if I marinate longer than 2 days?

Discard the chicken if you exceed the 2-day limit. While not necessarily visible, bacteria may have grown to unsafe levels that can make you sick.

Can I freeze chicken in the marinade for longer?

Yes, freezing pauses bacteria growth allowing you to marinate for longer durations safely. Thaw in the fridge before cooking.

Should I rinse chicken after marinating?

Washing raw chicken is not recommended as it can spread bacteria. Cooking to a safe internal temperature is what kills any lingering bacteria.

Can I marinate chicken in an aluminum pan?

No, reactive metals like aluminum can react with acidic marinades. Stick to glass, plastic or stainless steel containers.

The Takeaway on Marinating Chicken

Marinating infuses chicken with lots of flavor but also carries risks if not handled properly. By limiting marination to 2 days max, adhering to fridge temperatures, and following other best practices, you can safely enjoy the benefits of marination without worries.

Be mindful of food safety, even though marination improves taste. Monitor marinating times closely and refrigerate chicken immediately after adding marinade. With the proper precautions, you can incorporate delicious marinated chicken recipes into your cooking routine without hesitation.