A whole chicken is a useful size test because it cannot be reshaped like a handful of chopped vegetables. The tub must have enough internal length and height for the bird, marinade and closed lid.
The 16L prep tub gives more room for a typical whole chicken than the 8L size. Internal length and width still matter more than the liter rating, so measure the bird before relying on a capacity label.
Measure three dimensions
- Length from the wing tip to the opposite side of the body.
- Width across the chicken, including any packaging or trussing.
- Height with the lid closed, leaving room for the marinade to move.
Pack the chicken without forcing it
- Keep the chicken in a clean inner bag if the tub will also be used for serving or vegetables later.
- Place it flat rather than bending it tightly around the sides.
- Add only enough marinade to coat it and close the lid without pressing the bird.
- Keep the tub cold, turn only according to the recipe and clean all surfaces afterward.
Most households should start with 16L for a whole chicken. If the bird is large and the lid presses down, increase the size or use a separate food-safe bag inside the tub. An 8L tub is better for pieces or a cut-up chicken.
The lid has to close naturally
A tub that closes only by pressing on the chicken is too small. Measure the full bird, allow for liquid and choose a shape that supports it without distorting the meat.
Continue this guide
For the next part of the setup, read Marinating Chicken in a BBQ Prep Tub With a Locking Lid and 16L vs 30L Prep Tub for a Large BBQ.
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