An injectable marinade leaves protein tender and juicy, but it's best to let the meat rest for at least 30 minutes before cooking to let the marinade work its magic.

Cube the chicken breasts and add the pieces to the marinade, coating them well. Cover and refrigerate the bowl for at least three hours, or overnight. Skewer the chicken on wooden or metal skewers.

RECIPES: 6 great ways to grill fruits and vegetables No matter how long you soak it, most marinades won’t penetrate more than the outside eighth of an inch. That’s because meat is made up ...

Science of MarinadesShrimp Ceviche, a dish that uses acidic marination. Photo Credit: Carlos Lopez (cloalpz/Flickr) Enzymatic marination Enzymes increase the rate at which cellular reactions occur, ...

Add the protein of your choice and turn to coat in the marinade. The following options all work well: 2–3 chicken breasts (sliced or cubed), 400g/14oz chicken mini fillets, 4–6 boneless ...