The Secret to Juicy Chicken Revealed: You Only Need One Product from the Fridge 0 36

Lactic acid enzymes act gently: they soften the fibers but do not change the structure of the meat and do not impart a pronounced acidity like vinegar or lemon juice. As a result, the flavor remains neutral.

There is no need to keep the meat in such a marinade for too long: usually, one to two hours is sufficient. During this time, the yogurt covers the surface with a thin layer that helps retain moisture. As a result, when frying or baking, the fillet becomes more tender and juicy, and the juice hardly leaks out.

For marinating, it is better to choose natural yogurt without sugar and flavorings; otherwise, the taste of the dish may change. This method is considered a lighter cooking option, as it does not increase the calorie content and is well-suited for a dietary regimen.