With grilling season fast approaching, I thought you might appreciate knowing THE secrets to marinating chicken.

The “Grand Poo-bah of All Things Home and Cooking,” Martha Stewart, let the word out. She talked to lots of professional chefs all over the country, and here’s what they say are THE secrets to successful chicken marinating.

The process of marinating chicken involves soaking it in a liquid sauce called a marinade. When done correctly, it tenderizes the meat and enhances its flavor. The result is a deliciously moist chicken dish.

There are three main types of marinades used for chicken:

ACIDIC. This contains acid, such as wine, citrus juice, balsamic vinegar, and buttermilk. They weaken the proteins, making the meat softer. They also create pockets in the chicken, allowing it to soak up flavor. However, the acid should be diluted with other ingredients (like soy sauce or vegetable oil), as they can make protein mushy if used undiluted.

ENZYMATIC. Enzymes help break down and tenderize protein. Enzymes is trigger a chemical reaction (in this case, the breakdown of protein fibers and collagen). Ingredients with natural enzymes include Asian pears, kiwi, pineapple, and papaya.

OIL. This marinade combines oil with spices. The oil moistens the meat (especially helpful for leaner proteins such as chicken). You always pierce the chicken before placing it in this marinade to ensure the oil penetrates it.

The basic marinade formula is a 2-to-1 or 3-to-1 fat-to-acid ratio. This standard depends on the strength of acid, though. Always avoid using too much (or too strong) an acid, as it will cause the chicken to develop a nasty texture.

Since marinating chicken improves moisture and tenderness, it's ideal for grilling, roasting, baking, and pan-frying. These methods tend to dry out chicken.

You avid marinaters likely know that the process takes forethought and planning. But if you slipped up with the forethought and planning, is it possible to marinate anyway? According to Martha’s experts, the answer is yes, you can marinate after your chicken is cooked (although by definition, this isn’t true marinating).

You simply place your cooked chicken in a flavorful liquid. This is known as "resting" the meat. As meats rest, they can absorb up to 50 percent of their weight in the liquid they're in. But note: the process will add flavor but won’t tenderize like true marinating does.

Lastly, it’s important to know how long to marinate your chicken. Whole chicken should sit in a brine (salt water bath) overnight and then marinate the next day for a couple of hours. Drumsticks, breasts, and thighs do best marinating overnight, although three to six hours will suffice. It is possible to marinate chicken for up to two days, but any longer will turn the meat mushy and give it the above-mentioned nasty texture.

I’ll conclude with a beautiful recipe (from Martha) and a note regarding marinating safety: After soaking raw chicken in a marinade, it's essential to discard it. NEVER use it as a baste or serve it with the dish unless you've boiled it first. Once it reaches 165ºF (the temperature needed to destroy illness-causing bacteria), it will be safe to serve.

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