Here’s where magic happens. Marinating chicken for 2 to 4 hours is the Goldilocks zone—not too short, not too long, but just right. The flavors have time to sneak into the meat’s surface, making every bite taste like you actually put in effort (even if you didn’t). This is perfect for a weekend lunch, a Tuesday dinner, or when you just want to impress yourself.
I’ll be honest: most marinades are mostly surface-level anyway. The flavor only penetrates about one-eighth of an inch per hour. So after two hours, you’ve got a flavorful crust, and the rest of the chicken is still chicken—but that’s totally fine! The contrast is actually delicious.
