I typically discover it perplexing when instructed to marinate any recipe ingredient “at room temperature for a minimum of an hour (or in a single day within the fridge)”, as in Yotam Ottolenghi’s recipe for satay skewers with fast pickled cucumbers (12 June).
Clearly, an hour goes to be effective, or why would that point restrict be given within the first place? However to counsel that “in a single day” can be a selection appears odd. Because it appears unlikely that the marination would start earlier than, say, 10pm and because the completed, cooked hen may not seem on the breakfast desk, its grilling wouldn’t begin till midday the next day – most likely later.
The ingredient in query, very small items of diced hen, should certainly have a considerably completely different style and texture when marinated for one hour, versus 14 hours (even within the fridge); because the marinade consists of 90ml soy sauce and three tablespoons of lime juice, the protein will certainly emerge from the method both frivolously bathed, or effectively bullied.