Here’s the thing nobody says: the marinade doesn’t actually penetrate all the way into a thick piece of chicken. Science says it only goes about 1/8 of an inch deep. So why bother?
Because that thin layer of flavor is everything. It’s the crust, the sear, the first bite. It transforms plain meat into something you remember. A 30-minute marinade is better than no marinade—always.
So next time you’re standing in the kitchen, timer in hand, just relax. Let the chicken chill for a bit. It’s not complicated; it’s just a little patience and a lot of promise. And hey, worst case? You eat seasoning on the outside and pure chicken on the inside. Still a win.
