Page 65 - Barbecue Chicken Made Easy

piece of chicken marinated for hours with a typical oil and vinegar marinade with some spices and herbs and salt, and some green food coloring to help us prove the point. As you can see, there is no penetration (look at the bottom) except for salt, the slightly milky color about 1⁄4 inch below the surface.
So why marinate? Because marinades can flavor the surface, and if there is acid in the blend, it can tenderize the surface. On the downside, a marinade can make the skin soggy and prevent it from crisping, and wet surfaces don’t brown as well as dry ones. Remember: Brown is beautiful. Here's a way to improve marinades. Add salt to a marinade and it becomes a brinerade. The salt penetrates and helps retain moisture, sugars help with browning, and everything else flavors the surface.
Injecting