Marinating decreasing cooking time?

Somebody recently said they thought that marinating meat (chicken was the subject of the convo) made it cook faster. I'd never heard that before. Is this true?

Marinating decreasing cooking time?

I've never heard that either. I don't understand how that could possibly be true.

Re: Marinating decreasing cooking time?

It depends on what is in the marinade. If it is citrus or acid based, then, yes, it does get cooked slightly. It breaks down a protein called myosin. You will see it in the texture- it becomes almost mushy.

It depends on how long you marinate as well. I did chicken thighs in soy sauce the other week and let them sit overnight. They were quite mushy and hard to get on the skewer. They tasted fine. Next time, I'm not going to let it sit more than two hours.

I didn't notice how much cooking time is taken away, but it wasn't more than a few minutes.

Marinating decreasing cooking time?

Acids will definitely start to cook your meat. That is the whole ceviche process and why you shouldn't marinate for extended periods of time.

It's going to break down the proteins in the meat too