Injecting a chicken feels…kinda perverse. But the goal is to infuse the meat with flavor without sitting around for hours while it soaks up marinade, and anything that feeds me faster is good by me. 

To properly inject a chicken, you should make three insertion points in each breast (one straight down the middle, and two more at 45 degree angles, pointing towards the center of the breast), one in each drumstick, and one into each thigh. It’s pretty cool – you can see the flesh plump up immediately. I like instant results.