When you marinate chicken, you’re adding flavor, tenderness, and sometimes even moisture—but what happens after? Many people reach for the sink and rinse the chicken under water, thinking it removes excess sauce or raw juices. But rinse chicken marinade, the act of washing off a liquid seasoning blend before cooking. Also known as rinsing marinated poultry, it’s a common habit that’s not just unnecessary—it’s unsafe. The USDA and food safety experts agree: rinsing raw chicken doesn’t make it cleaner. In fact, it spreads bacteria like salmonella and campylobacter across your sink, countertops, and utensils. The only thing that kills those germs is proper cooking temperature, not water.
Marinades are designed to work on the surface of the meat. They don’t soak deep inside, so rinsing won’t remove flavor—it’ll just wash away the seasoning you paid for. Plus, wet chicken doesn’t sear well. If you’re trying to get a crispy skin or a nice brown crust, a damp surface will steam instead of brown. That’s why most professional chefs skip rinsing entirely. Instead, they pat the chicken dry with paper towels before it hits the pan or oven. That simple step makes all the difference in texture and taste. If your marinade is thick or sugary (like honey-soy or barbecue), you might gently scrape off excess with a spoon, but never rinse. The same rule applies to pork, lamb, and other meats. You’re not cleaning the meat—you’re just spreading germs.
What about the leftover marinade? If you want to use it as a sauce, you need to boil it first. Raw marinade that touched raw chicken isn’t safe to eat as-is. Bring it to a full boil for at least one minute to kill any bacteria. Or better yet, set aside a portion of the marinade before adding the chicken—use that untouched batch as a finishing sauce. That’s how restaurants do it. And if you’re using acidic ingredients like vinegar or citrus, they’re already doing their job: breaking down proteins to tenderize the meat. Rinsing them off defeats the whole point.
So what should you do instead? Take the chicken out of the marinade, let the excess drip off, then pat it dry with paper towels. Season it lightly with salt and pepper if needed. Then cook it at the right temperature—165°F internal—for safe, juicy results. You’ll get better flavor, better texture, and better food safety—all without touching the faucet.
Below, you’ll find real recipes and tips from home cooks and pros who skip the rinse and still get perfect results every time. Whether you’re grilling, baking, or slow cooking, the answer is the same: don’t rinse. Just cook.
