What Not to Marinate Chicken With

When you marinate chicken, you’re not just adding flavor—you’re changing its texture, moisture, and even how it cooks. But not everything that sounds tasty actually helps. Some common ingredients can turn your chicken dry, mushy, or bland. The truth? It’s not about how long you soak it—it’s about what you soak it in. A marinade, a mixture of flavorings and tenderizing agents used to enhance meat before cooking should lift the taste, not break down the meat too far. Too much acid, too much salt, or the wrong kind of sugar can wreck your chicken before it even hits the pan.

Here’s the thing: acid, substances like lemon juice, vinegar, or yogurt that break down proteins sounds like a good idea. But if you leave chicken in lemon juice overnight, it turns rubbery, not tender. Same with vinegar. Even yogurt, a traditional Indian marinade base that tenderizes gently and adds creaminess—which works great in tandoori chicken—can become a problem if it’s too sour or if you marinate for more than 12 hours. Then there’s salt. Too much salt pulls out moisture and leaves chicken tasting like a salty sponge. And don’t even think about using baking soda. It might make chicken crispy, but it also gives it a weird, soapy aftertaste that no sauce can fix.

What works? Oil, spices, garlic, ginger, and a touch of sweetness—like a splash of honey or jaggery. These build flavor without destroying texture. The best marinades for chicken are balanced, not aggressive. Think of it like seasoning a soup: you want layers, not one overpowering note. In South Indian cooking, where chicken is often cooked with coconut, curry leaves, and mild spices, the marinade is meant to enhance, not dominate. That’s why recipes from Mysore focus on slow infusion, not chemical breakdown.

Below, you’ll find real fixes from actual home cooks who’ve been there—mistakes they made, what they learned, and how they now get juicy, flavorful chicken every time. No guesswork. No fluff. Just what works.