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Marinade Recipes

A marinade makes meat better by adding moisture, increasing tenderness and adding flavor. Here are loads of marinade recipes for any meat; beef, lamb, pork, poultry, fish or seafood. Marinades are probably the most important ingredient to any cookout. A good marinade not only keeps your grilling moist and flavorful, but they make it healthier. You will find that most of these marinades work with a specific type of meat, but the basics are always the same. Salad Dressing Marinades For great marinade technique, place chicken, beef or pork in a Food Saver container, pour marinate over meat and coat thoroughly, then vacuum seal.

Lemon-Wine Marinade
Fish or Chicken

1/4 cup olive oil
1/4 cup white wine
2 tablespoons fresh lemon juice
2 tablespoons Splenda
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
2 cloves garlic, minced
2 teaspoons lemon rind

Combine all ingredients until mixed well. Use right away or place in airtight container and store in refrigerator for up to two weeks.

Sage and Wine
Fish Marinade

This is a flavorful her bed marinade for fish. Enjoy with your favorite vegetable side dish.

1/2 cup olive oil
1/2 cup white wine
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
2 teaspoons dried sage
1/4 teaspoon salt
1/4 teaspoon black pepper

Combine all ingredients in a small mixing bowl and use as a marinade for fish. Marinate fish for 1 to 2 hours or 20 minutes in food saver.

Orange and Onion Marinade
chicken, pork, and beef

This is a flavorful marinade which can be used on chicken, pork, and beef. Remember to let the marinade cool considerably before using it on raw meat.

1/3 cup sugar free orange marmalade
3 green onions, finely chopped
1/4 cup white wine
1 tablespoon olive oil
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon soy sauce

Place all ingredients in a medium saucepan. Allow to simmer on low heat until marmalade has thinned and all ingredients are combined. Allow to cool completely before using on raw meats.

Chicken Marinade with Red Wine

This red wine marinade is good on anything from chicken breast to chicken thighs. You can also use it as a basting sauce for rotisserie chicken or even on grilled turkey breasts.

2 cups dry red wine
1/2 cup olive oil
1/4 cup soy or teriyaki sauce
4 scallions, sliced
2 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon fresh ginger, grated Combine all ingredients in a medium saucepan. Let boil for 10 minutes. Use as a basting sauce.

Mexican Marinade

This marinade can be used on practically any meat or Mexican-style dish. You'll get a great lime and cilantro flavor without overpowering the flavor of the meat.

1/3 cup cider vinegar
1/3 cup white vinegar
1/3 cup olive oil
1/3 cup fresh cilantro, chopped
6 cloves garlic, minced
juice of 1 lime
2 tablespoons cumin
1 tablespoon black peppercorns
1 tablespoon dried oregano
1 teaspoon salt

Combine all ingredients and mix well. This marinade works best if it is made a day in advance so the flavors can blend. Marinate beef, lamb and pork for about 6 hours, poultry for 4 hours and fish for 1 hour.

Pork Chop and Tenderloin Marinade

1/2 cup peanut oil (no substitutions)
1/3 cup soy sauce
1/4 cup balsamic vinegar
2 tablespoons Worcestershire sauce
1 teaspoon liquid hickory smoke
1 teaspoon garlic power or 3 cloves fresh pressed
1 teaspoon ground black pepper
1/4 cup parsley flakes

Marinade pork chops or tenderloin in a Ziploc bag for at least 4 hours, shaking often. One can also freeze bags of pork chops, marinade and all. They will last up to a year in the freezer if you burp all of the air out of the Ziploc first.

Lemon and Rosemary Marinade
Chicken

3 large lemons
1/2 cup fresh rosemary (3 tablespoons dried rosemary)
1/4 cup of olive or salad oil
6 cloves garlic, minced

Cut lemons in half and squeeze out the juice into a non reactive bowl or reseal able plastic bag. Throw in the lemon halves and everything else. Mix together well. Great for chicken. Marinate for at least 4 hours.

Balsamic Marinade

1 cup balsamic vinegar
1/4 cup water
3 tablespoons paprika
2 tablespoons kosher salt
2 tablespoons lemon pepper
1/4 teaspoon marjoram

Combine all ingredients. Store in an airtight glass container in the refrigerator. This marinade works great with all kinds of poultry.This marinade works well on poultry and pork.

Mesquite Nutmeg
Beef Marinade

This marinade will add a smoky flavor to whatever you choose to use it on. The combination of spices makes this marinade perfect for beef.1/3 cup soy sauce

1/2 teaspoon nutmeg, ground
1/2 teaspoon black pepper, ground
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper, ground
1 tablespoon sugar
1/2 teaspoon liquid smoke mesquite flavoring
(or add mesquite wood chips to grill)

Mix all ingredients together. Enough for a 1 pound steak.

Marinade for Chicken

1 1/2 cups vegetable oil
3/4 cup soy sauce
1/2 cup Worcestershire sauce
1/2 cup red wine vinegar
1/3 cup lemon juice
2 tablespoons dry mustard
1 teaspoon salt
1 tablespoon black pepper
1 1/2 teaspoons finely minced fresh parsley

In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have.

Baked Maple Mustard Garlic Breasts
Chicken Breasts

For quick and tasty party chicken wings, marinate and then bake in the oven. Marinate as little as 1 hour or as long as overnight. Recipe is easily doubled for larger crowds.8 garlic cloves, peeled and crushed

2 Tbs. Sugar Free Maple Syrup
2 Tbs. Dijon mustard
2 Tbs. light soy sauce
2 Tbs. lemon juice
1/4 cup olive oil
2 tsp salt
1 tsp fresh-ground black pepper
20 chicken breasts

Combine garlic, maple syrup, mustard, soy sauce, lemon juice, olive oil, salt, and pepper in a non reactive bowl.  Add chicken and toss to coat each piece well. Cover and refrigerate at least 1 hour or up to 1 day.  Grill.

Fajitas Marinade
Grilled beef, chicken breast or pork tenderloin steaks.

4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1/4 cup fresh lime juice
1-1/2 teaspoons ground cumin
2 tablespoons olive oil
2 pounds skirt steak, trimmed and cut into large pieces to fit on a grill or in a ridged grill pan
3 assorted colored bell peppers, sliced thin
1 large red onion, sliced thin
1/4 cup fresh cilantro sprigs
12 (7- to 8-inch) South Beach flour tortillas, warmed

Guacamole, tomato salsa, and fat free sour cream as sides In a large, heavy-duty freezer zip lock bag, combine garlic paste, lime juice, cumin, and olive oil.  Seal and shake to combine. Place skirt steak, bell peppers, onion, and cilantro sprigs into the bag, squeeze out the air, and turn to coat the meat, distributing vegetables evenly. Refrigerate at least two hours or overnight to allow marinade to penetrate.

Preheat the stovetop grill pan to high heat.  While grill is heating, remove skirt steak from marinade to a platter, shaking off liquid and reserving marinade and vegetables. Preheat a heavy skillet to the smoking point. Drain vegetables and cilantro, and quickly stir-fry over high heat until slightly charred and softened, but not mushy. Set aside and keep warm.

Grill skirt steak over high heat quickly until medium rare, about 2 minutes per side. Slice meat against the grain into strips and serve immediately with warm tortillas, the seared pepper vegetable mix, guacamole, salsa, and sour cream.  Yield: 12 fajitas, serving 6

Wine Marinade
Beef or Pork Tenderloin

1 cup dry red or white wine
2 tablespoons soy sauce
1 small onion, grated
1 celery stalk, thinly sliced
3 garlic cloves, finely minced
3 to 4 pounds beef or pork tenderloin
1 medium-sized onion, thinly sliced

Combine wine, soy sauce, grated onion, celery, and garlic in a large heavy-duty zip-top freezer bag large enough to accommodate the meat.Add the brisket to the bag, squeeze out the air, seal, and refrigerate 3 to 4 hours, turning occasionally. Remove brisket and place fat-side up in a roasting pan or dutch oven. Preheat oven to 325 degrees F.   

Spread sliced onions around brisket and cover with half the marinade. Reserve remaining marinade. Cover tightly with heavy foil or a lid. Bake 3 hours, until tender. Check midway during roasting time and add more marinade if needed to keep brisket from drying out. (Discard any remaining marinade when brisket is done.) When done, remove brisket from oven and let rest 15 minutes. Carve slices against the grain and place on serving platter. Cover slices with pan juices and cooked onions to serve. Yield: about 8 servings

Fajita Marinade
Beef, chicken, pork, fish

1/2 cup canola oil
1 small onion finely chopped
1/4 cup lime juice
5 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1 teaspoon black pepper
1 teaspoon hot pepper sauce
1 teaspoon ground cumin

Spiced Orange Marmalade
Flank Steak

One 12-ounce jar Smuckers sugar free orange marmalade
1/2 cup red wine vinegar
1 tablespoon chili powder
2 tablespoons A1 steak sauce
1/2 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
3 pounds flank steak
Salt and freshly ground pepper, to taste

In a large bowl, combine all ingredients except the steak and the salt and pepper. Whisk to combine. Set aside 1 cup of the marinade. Add the steak to the remaining marinade and coat well. Cover and refrigerate overnight. In a small saucepan, boil the reserved marinade for 5 minutes, or until thickened to a glaze consistency. Preheat a grill. When it is too hot to hold your hand six inches above the grill for more than 5 seconds, it's ready. Remove the steak from the marinade and season both sides with salt and pepper. Grill until medium rare to medium, about 4 minutes on each side. Let the steak rest for 5 minutes. To serve, brush the reserved marinade over the steak and cut against the grain into thin slices. Serve warm. Yield: 6 servings

Absolutely Ultimate Marinade
Chicken and steak.

2 tablespoons sesame seeds
1 bunch green onions, chopped
8 cloves garlic, minced
2 tablespoons tahini
1/2 cup soy sauce
1/2 cup granular Splenda
1/4 cup red wine vinegar
1/2 teaspoon freshly ground black pepper

Place the sesame seeds in a dry skillet over medium heat. Cook and stir for 5 minutes, or until golden brown and fragrant. In a medium bowl, mix toasted sesame seeds, green onions, garlic, tahini, soy sauce, white sugar, red wine vinegar, and pepper. Place desired meat in the mixture, cover, and marinate as long as you like, but overnight is best. Grill as desired.

Greek Marinade
Lamb

This Greek-style marinade can be applied to any meat, but is particularly good on lamb. Let the meat marinade for a while so the flavors can infuse.

3 tablespoons lemon juice
1/4 cup olive oil
2 cloves garlic, minced
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon bay leaf
salt and pepper to taste

Combine all ingredients and mix well. Use this marinade on all cuts of lamb. Plan on marinating chops and small cuts for about 4 to 5 hours. Large cuts like leg of lamb should be marinated for 8 hours to overnight.

Cranberry Marinade
Pork

6 ounce Fresh or frozen cranberries
½ cup Water
1 ½ teaspoon Grated orange peel
3 tablespoon Red wine vinegar
2 tablespoon Finely chopped shallots
½ cup Splenda or ½ cup Packed Splenda brown sugar
2 teaspoon Salt
½ teaspoon Cracked black peppercorns
¼ cup Vegetable oil
2 – 10 ounce pork tenderloins
Salt and freshly ground
Pepper

Malt Vinegar Marinade
Chicken

3/4 cup malt vinegar
1/2 cup dry white wine
2 large shallots, thinly slice
2 Tbs. basil leaves, fresh or
2 tsp basil, dried
Ground pepper, fresh
1/4 tsp sal