This three-ingredient chicken injection marinade is perfect for baked, rotisserie, or smoked chicken. It’s incredibly easy to make, and the results are amazing! This injection marinade will infuse the chicken with loads of flavor and moisture. It is now our go-to recipe, and we know it will become yours too!
It’s no secret that poultry, particularly chicken or turkey, can dry out during cooking. Breast meat is densely packed and can run the risk of overcooking or drying out. A chicken injection marinade will help mitigate drying and keep your bird moist and flavorful.
What is a chicken injection marinade?
A chicken injection marinade is a liquid mixture injected into a whole chicken with a food-safe meat injector. Low and slow cooked items like smoked whole chicken often dry out during cooking. When a chicken injection is used, it prevents the meat (particularly the breast meat) from drying out.
An injection marinade is similar to a brine or regular marinade, where the bird is submerged in the liquid. Both methods help to keep the meat moist as it cooks. However, both brining and marinating can take some planning ahead, as they require several hours to work. Injecting the chicken with a marinade is fast and applies the flavor and moisture deep inside the flesh. It’s a great alternative to a longer-term solution but can be used in tandem. Brine a chicken in a wet solution, dry it off, and use an unsalted injection marinade 30 minutes before cooking. Season with a low-salt rub, and you’re well on your way!
Ingredients
- Unsalted butter
- Dry white wine or cooking wine
- Smoked Chicken Rub or All-Purpose Poultry Rub: you can certainly use your favorite poultry rub for this recipe. If you’ve brined the bird, use a low-sodium or sodium-free rub.
How to Make an Injection Marinade:
- If the rub has large bits of herbs, crush it in a spice grinder or mortar and pestle. Herbs (particularly dried rosemary) can become lodged in the needle and cause a huge mess.
- Simmer ingredients in a small saucepan over medium heat for 1-2 minutes.
- Remove marinade from the heat, and let it cool for 10-15 minutes.
How to Use an Injection Marinade:
- Draw up some of the marinade into your meat injector. Release the air
- Penetrate the breast meat with the needle. Aim for 3/4″ deep.
- Slowly release some of the marinade solution.
- Move over 1 1/2″ and repeat the process. Get some of the marinade into the thigh and leg section as well.
- If there is any backflow, gently blot it away with paper towels.
- Season the chicken, and cook as directed.
Make a Baste with Leftover Marinade
- Simmer ingredients on high for 30 seconds.ย
- Reduce the heat to low and let it simmer for 3-4 minutes. Remove from the heat, cover, and keep warm.
- Use as a baste during the second half of cooking time.
More Chicken Injection Marinade Ideas:
- Latin-American: 1/2 cup unsalted butter, Sazon Rub, and 1/4 cup of lime juice.
- Caribbean: 1/2 cup unsalted butter, Jerk Rub, and 1/4 cup white rum.
- Hawaiian-Asian Fusion: 1/2 cup unsalted butter, Japanese 7 spice rub, and 1/4 cup pineapple juice.
- Cajun: 1/2 cup butter, Voodoo Spice Rub, and 1/4 cup beer or white wine.
Easy Chicken Injection Marinade
Ingredients
- 1/2 cup unsalted butter
- 1/4 cup dry white wine or cooking wine
- 1 1/2 tablespoons Smoked Chicken Rub or your favorite poultry rub
Instructions
- If the rub has large bits of hers, crush it in a spice grinder or mortar and pestle. Herbs are prone to becoming lodged in the needle and can cause a huge mess.
- Simmer ingredients in a small saucepan over medium heat for 2 minutes or until liquified.
- Remove chicken injection marinade from the heat, and let it cool for 10 minutes.
- To use:
- Draw up some of the marinade into your meat injector. Release the air
- Penetrate the breast meat with the needle. Aim for 3/4″ deep.
- Slowly release some of the marinade solution.
- Move over 1 1/2″ and repeat the process. Get some of the marinade into the thigh and leg section as well.
- If there is any backflow, gently blot it away with paper towels.
- Season the chicken, and cook as directed.
- Make a baste:
- Bring chicken injection marinade to an active simmer on your stovetop for 30 seconds.
- Reduce the heat to low and let it simmer for 3-4 minutes. Remove from the heat, cover, and keep warm.
- Use during the second half of cooking time.
Notes
Caribbean: 1/2 cup unsalted butter, Jerk Rub, and 1/4 cup white rum.
Hawaiian-Asian Fusion: 1/2 cup unsalted butter, Japanese 7 spice rub, and 1/4 cup pineapple juice.
Cajun: 1/2 cup unsalted butter, Voodoo Rub, and 1/4 cup beer or white wine.
