Acid, time, and a good pat dry

Marinate for flavor, not for tenderness — and always pat the chicken dry before it hits the grill.

You want acid (lemon juice, vinegar, yogurt) and salt. Acid carries flavor into the meat, salt helps it hold on. Oil helps with browning and keeps things from sticking. Add garlic, herbs, spices, whatever you like.

But here’s the thing people mess up: time. Chicken breast is done after 2-3 hours in the fridge. Go longer than 6 and the acid starts to break down the proteins too much — you get mealy, mushy chicken. Thighs can handle a bit more, but even they don’t need all day.

When it’s time to grill, take the chicken out, let the excess marinade drip off, then pat it dry with paper towels. Wet chicken steams, not sears. Wet chicken also flares up your grill and makes your beautiful marinade taste like burnt sugar.

One more thing: don’t use the leftover marinade as a sauce unless you boil it first. Raw chicken juice is not your friend.

Your grill marks will thank you.