Quick Answer
Most chefs and food safety experts recommend not rinsing raw chicken after marinating. The marinade helps flavor and tenderize the chicken, so rinsing it off defeats the purpose. As long as the chicken is cooked to a safe internal temperature, any bacteria from the raw meat will be killed during cooking. Rinsing also risks splashing bacteria around the kitchen. The safest approach is to thoroughly cook the chicken to 165°F internal temperature without rinsing off the marinade beforehand.
Does Marinade Kill Bacteria on Raw Chicken?
Marinades typically contain an acidic ingredient like vinegar, wine, yogurt or citrus juice. The acidity helps kill some bacteria on the surface of the raw chicken. However, marinade does not fully eliminate all dangerous pathogens like salmonella. It only reduces the total bacteria load somewhat. The marinade needs sufficient time (at least 30 minutes) in contact with the chicken to have an antimicrobial effect.
Key Points
- Marinades reduce but do not completely eliminate bacteria on raw chicken.
- An acidic marinade needs at least 30 minutes in contact with the chicken to start killing bacteria.
- Marinade should not be relied on as the sole defense against foodborne illness.
Proper cooking is still required to fully destroy any lingering pathogens and make the chicken safe to eat. The marinade helps impart flavor and tenderize the meat, which are reasons why you typically don’t want to rinse it off.
Is Rinsing Raw Chicken a Food Safety Risk?
Rinsing raw chicken under the faucet can spread bacteria onto hands, sink, countertops and other surfaces. Any splashing water droplets contaminated with salmonella or campylobacter could lead to foodborne illness if transferred onto other foods or if ingested directly.
This is why food safety experts, including the U.S. Department of Agriculture (USDA), caution against washing raw poultry. The safest approach is to prevent any cross-contamination while preparing the raw chicken, then ensure it is thoroughly cooked to kill any bacteria that may be present.
Key Points
- Rinsing raw chicken risks spreading bacteria around the kitchen via splashing water.
- Food safety experts advise against washing raw poultry for this reason.
- Focus on safe handling and thorough cooking instead to kill bacteria.
Proper food safety practices like using separate cutting boards for meat and produce, avoiding contact between raw chicken and cooked foods, and cleaning any surface the raw chicken touched with hot soapy water can reduce the risks without requiring rinsing the chicken.
Should You Rinse Marinade Off Chicken Before Cooking?
For food safety and optimal flavor, it is not recommended to rinse off marinade from raw chicken before cooking it. Here are the key reasons why:
- Rinsing defeats the purpose of marinating for added flavor and tenderness.
- Marinade helps kill some surface bacteria when given sufficient contact time.
- Rinsing risks splashing bacteria around the kitchen.
- Proper cooking will kill any remaining bacteria regardless.
As long as the chicken is cooked to a safe internal temperature of 165°F as measured by a food thermometer, any pathogens will be destroyed during the cooking process.
Key Points
- Do not rinse raw chicken after marinating. The marinade provides flavor and some antimicrobial effects.
- Rinsing risks spreading bacteria to surfaces. It does not improve food safety.
- Cook chicken thoroughly to 165°F internal temperature to ensure it is safe to eat.
The marinade will impart much more flavor if left on the meat while cooking. Any bacteria on the surface will be killed as the temperature rises during cooking.
What If the Marinade Contains Raw Ingredients Like Eggs?
Some marinade recipes call for additional raw ingredients like raw eggs, meat tenderizers, or unpasteurized ingredients like raw milk. In those cases, rinsing off the marinade before cooking would be advised.
Raw eggs and unpasteurized dairy products can potentially contain salmonella or other dangerous bacteria or pathogens. Meat tenderizers like papain or bromelain are derived from fruit and vegetable enzymes, which do not effectively kill pathogens.
Key Points
- Marinades with raw eggs, meat tenderizers or unpasteurized ingredients could increase food safety risks.
- Rinsing off these types of marinade before cooking is recommended.
- When in doubt, play it safe and rinse off any questionable marinade from raw chicken.
If the marinade contains any raw animal products or questionable ingredients, rinse it off before cooking to avoid potential foodborne illness. Then be sure to cook the chicken thoroughly to a safe internal temperature.
Should You Discard Leftover Marinade From Raw Chicken?
Once raw chicken has been sitting in a marinade, that leftover marinade should be discarded. It could contain salmonella, campylobacter or other bacteria transferred from the raw meat.
The used marinade should not be brushed onto cooked chicken or used as a dipping sauce. Doing so risks severe food poisoning.
Key Points
- Discard leftover marinade from raw chicken. Do not reuse or repurpose it.
- The used marinade may contain dangerous bacteria transferred from the raw meat.
- Never brush used marinade onto cooked chicken or serve as a sauce.
If you want to repurpose some of the marinade as a sauce, reserve a portion before adding the raw chicken. Never reuse a marinade after letting raw chicken soak in it, as it can easily spread foodborne illness.
Tips for Safe Marinade Usage
Here are some best practices when working with marinades for raw chicken:
- Marinate chicken in the refrigerator, not on the counter.
- Use a sealed plastic bag or covered dish to marinate.
- Marinate for at least 30 minutes, or up to overnight.
- Do not reuse marinade from raw chicken.
- Cook chicken to 165°F internal temperature.
- Discard excess marinade appropriately.
- Clean surfaces that touched raw chicken with hot soapy water.
Following basic food safety principles helps reduce the risks when marinating chicken. Always cook poultry thoroughly to destroy any lingering bacteria.
Safe Marinating Guidelines
| Recommendation | Reason |
|---|---|
| Marinate in the refrigerator | Prevents bacterial growth |
| Use a sealed bag or container | Contains bacteria and prevents cross-contamination |
| Marinate for at least 30 minutes | Allows acids to start killing bacteria |
| Do not reuse marinade | Avoids transferring bacteria to cooked food |
| Cook chicken thoroughly to 165°F | Kills any remaining pathogens |
Conclusion
For food safety and the best flavor, do not rinse off marinade from raw chicken before cooking it. Marinating helps tenderize the meat and impart flavor, which gets washed away if rinsed off.
Cooking the chicken to the proper internal temperature of 165°F will kill any lingering bacteria, so rinsing is unnecessary. Take care when handling raw chicken and marinade to avoid cross-contamination. Always cook poultry thoroughly and monitor with a food thermometer to verify it reaches a safe final internal temperature.