Originally Posted by kcmike
Good question. There are a couple of reasons.
- The oil helps lubricate the chicken skin, and helps keep the meat from sticking on the grill.
- It also helps the skin to get crispy under high heat
- And finally (and most importantly), while salt and sugar are water soluable, many of our other ingredients are actually more fat soluable than water soluable. So the oil helps carry the chile's and other spices' volitile oils to the meat.
The one hour quick marinade time was just a baseline. We've done this very successfully with up to 24 hours of fridge time.
Check out RedHot's post, she went 3 days on her oil marinade and you can actually see the meat's absorbed some of the chile oils in her closeup "bite" shot
Which made them absolutely awesome by the way...
Oh, and we got our other two pouches today too. Thanks Mike!
Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog