I made a marinade for chicken and I added fresh ginger to the ingredients I always use. I marinated the chicken overnight.
The baked chicken had a mealy texture whe cooked. Four pounds of wonderful organic free range chicken breasts ruined :+(
I remember having a similar result when I added some grated fresh ginger to burgers before grilling.
Does ginger have some sort of enzyme that attacks the protein? Would using a cooked marinade eliminate the problem and still keep the ginger flavor?
Any help will be appreciated. TIA