Rely
on a marinade to improve flavor rather than tenderize meat. Sugary
marinades tend to burn more easily so reduce the amount
of sugar in a recipe if you don't enjoy the slightly charred taste.
If the weather is hot only marinade food in the fridge.
Used to season, tenderize, and moisten foods. Marinades
are usually made with an acidic ingredient such as vinegar, juice,
or wine, which tenderize, while the oil in the marinade moistens
the food. Fish should be marinated for short periods of time (the
acidic agent in the marinade will begin to cook the fish if it is
left in the marinade for over 45 minutes), whereas meat benefits
from longer marinating times.
Satay
Marinade
Thai
Marinade
Hawaiian
Marinade
Tarragon
Wine Marinade
Chinese
Marinade
Spicy Malaysian Marinade
Sparerib Marinade
Mustard and Horseradish Marinade
Simple Chili Marinade
Spicy Orange Marinade
Orange and Cardamom Marinade
Apple Cider Marinade
Ginger and Oyster Sauce Marinade
Hot Peppercorn Marinade for Steaks
Beer Marinade
Ginger Marinade
Szechuan Marinade
Italian Tomato Marinade
Honey Marinade
Green Curry Marinade
Red Wine Marinade
Apple Juice and Honey Marinade
Spanish Marinade
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Satay Marinade
2 cloves garlic
1 small onion
2 tablespoons lemon juice
1 tablespoon peanut oil
¼ cup peanut butter
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon grated root ginger
½ teaspoon chili powder
Crush, peel and mash garlic. Peel onion and finely chop. Mix all
the ingredients together in a bowl or plastic bag. Add food to
be marinated and turn to coat. Cover or seal and marinade for 2
hours at room temperature or overnight in the refrigerator. Remove
from marinade and cook on the grill.
Makes enough marinade for 13.oz of meat.
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Thai Marinade
½ cup coconut milk
2 teaspoons grated lemon or lime rind
2 tablespoons lemon or lime juice
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh coriander
¼ cup sweet chili sauce
Mix ingredients together in a bowl or plastic bag. Add the food
to be marinated and turn to coat. Cover or seal and marinate for
1 hour at room temperature or overnight in the refrigerator. Remove
from marinade to grill.
Makes enough marinade for 17½oz. meat.
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Hawaiian Marinade
1 cup pineapple juice
2 tablespoons white vinegar
¼ cup ketchup
1 tablespoon brown sugar
2 tablespoons soy sauce
2 tablespoons cornstarch
Mix ingredients to a smooth paste in a bowl or plastic bag. Add
the food to be marinated and turn to coat. Cover or seal and marinade
for 2 hours at room temperature or overnight in the refrigerator.
Remove from marinade and cook on the grill.
Makes enough marinade for 17½oz. of meat.
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Tarragon Wine Marinade
1 tablespoon cornstarch
2 teaspoons green peppercorns in brine
1 ½ teaspoons dried tarragon (or 1 tablespoon chopped fresh)
1 teaspoon grated lemon rind
½ teaspoon sugar
¾ cup dry white wine
Place cornstarch in a bowl or plastic bag. Drain peppercorns,
then crush. Add peppercorns, tarragon, lemon rind and sugar to
the cornstarch then gradually add wine mixing until smooth. Add
the food to be marinated and turn to coat. Cover or seal and marinate
at room temperature for 1 hour or overnight in the refrigerator.
Remove from marinade to grill.
Makes enough marinade for 13oz. of meat.
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Chinese Marinade
2 cloves garlic
2 tablespoons honey
4 x ½" slices root ginger
¼ cup soy sauce
Crush and peel garlic. Warm Honey. Mix garlic, ginger, honey and
soy sauce together in a bowl or plastic bag. Add the food to be
marinated and turn to coat. Cover or seal and marinate for 1-2
hours at room temperature or overnight in the refrigerator. Remove
from marinade to grill.
Makes enough marinade for 9oz. meat.
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Spicy Malaysian Marinade
2 cloves garlic
2 fresh red chilies
2 tablespoons grated root ginger
¼ cup lime juice
1 teaspoon grated lime rind
¼ cup red wine vinegar
2 tablespoons chopped coriander
½ teaspoon sugar
Crush
and peel garlic. De seed and finely chop chilies. Mix all the
ingredients together in a bowl or plastic bag. Add the food
to be marinated and turn to coat. Cover or seal and marinate for
2 hours at room temperature or overnight in the refrigerator. Remove
from the marinade to grill
Makes enough marinade for 17½oz. meat.
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Sparerib Marinade
2 cloves garlic
2 onions
1 cup ketchup
6 tablespoons white vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
½ teaspoon Tabasco sauce
¼ teaspoon dried basil
Salt
Freshly ground black pepper
Crush, peel and mash garlic. Peel and chop onions. Mix all the
ingredients together in a bowl or plastic bag. Add the food to
be marinated and turn to coat. Cover or seal and marinate overnight
in the refrigerator. Remove from marinade to grill.
Makes enough marinade for 17½oz. pork spare ribs.
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Mustard and Horseradish Marinade
1 clove garlic
2 tablespoons prepared English mustard
1 tablespoon horseradish sauce
¼ cup ketchup
Crush, peel and mash garlic. Mix ingredients together in a bowl
or plastic bag. Add the food to be marinated and turn to coat.
Cover or seal and marinate for 2 hours at room temperature or overnight
in the refrigerator. remove from the marinade to grill.
Makes enough for 13oz. meat.
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Simple Chili Marinade
1 clove garlic
¼ cup soy sauce
2 tablespoons sweet chili sauce
Crush
and peel garlic. Mix garlic, soy sauce and chili sauce together
in a bowl or plastic bag. Add the food to be marinated
and turn to coat. Cover or seal and marinate for 1 hour at room
temperature or overnight in the refrigerator. Remove from marinade
to grill.
Makes enough for 9oz. meat.
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Spicy Orange Marinade
1 small onion
½ cup orange juice concentrate
2 tablespoons vinegar
2 bay leaves
½ teaspoon ground allspice
Peel onion and finely chop. Mix ingredients together in a plastic
bag or bowl. Add food to be marinated and turn to coat. Cover or
seal and marinade for 2 hours at room temperature or overnight
in the refrigerator. Remove from marinade to grill.
Makes enough for 9oz. meat.
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Orange and Cardamom Marinade
1 clove garlic
1 cup orange juice
1 tablespoon grated orange rind
2 teaspoons ground cardamom
Crush and peel garlic. Mix ingredients together in a bowl or plastic
bag. Add food to be marinated and turn to coat. Cover or seal and
marinate for 1 hour at room temperature or overnight in the refrigerator.
Makes 1 cup.
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Apple Cider Marinade
3 cloves garlic
1 cup cider
3 sprigs thyme
1 bay leaf
1 tablespoon prepared mustard
Crush, peel and finely slice garlic. Mix ingredients together
in a bowl or plastic bag. Add food to be marinated and turn to
coat. Cover or seal and marinate for 1 hour at room temperature
or overnight in the refrigerator.
Makes 1 cup.
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Ginger and Oyster Sauce Marinade
1 teaspoon sesame oil
2 tablespoons finely grated root ginger
2 tablespoons oyster sauce
1 tablespoon white vinegar
1 tablespoon soy sauce
Mix ingredients together in a bowl or plastic bag. Add food to
be marinated and turn to coat. Cover or seal and marinate for 30
minutes at room temperature or longer in the refrigerator.
Makes ¼ cup.
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Hot Peppercorn Marinade for Steaks
1 tablespoon Tabasco sauce
¼ cup crushed black peppercorns
½ teaspoon salt
Brush steaks with Tabasco sauce on both sides. Mix crushed pepper
and salt together and press over surface of steak. Cover and stand
for 30 minutes at room temperature, or longer in the refrigerator.
Makes enough for 4 steaks.
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Beer Marinade
1 clove garlic
½ cup ketchup
1 cup beer
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon prepared whole seed mustard
1 tablespoon cornstarch
Crush and peel garlic. Mix ingredients together in a bowl or plastic
bag. Add the food to be marinated and turn to coat. Cover or seal
and marinate for 2 hours at room temperature or overnight in the
refrigerator. Remove from marinade to grill.
Makes enough for 17½oz. meat.
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Ginger Marinade
1 clove garlic
1 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon grated root ginger
1 tablespoon honey
Crush and peel garlic. Mix ingredients together in a bowl or plastic
bag. Add food to be marinated and turn to coat. Cover or seal and
marinate for 1 hour at room temperature or overnight in the refrigerator.
Remove from marinade to grill.
Makes enough for 9oz. meat.
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Szechuan Marinade
2 cloves garlic
¼ cup soy sauce
½ cup plum sauce
2 teaspoons grated lemon rind
¼ cup lemon juice
1 tablespoon sesame oil
1 tablespoon grated root ginger
½ teaspoon chili powder
½ teaspoon Chinese five spice powder
½ teaspoon ground coriander
Crush, peel and mash garlic. Mix ingredients together in a bowl
or plastic bag. Add the food to be marinated and turn to coat.
Cover or seal and marinate for 2 hours at room temperature or overnight
in the refrigerator. Remove from the marinade to grill.
Makes enough for 13oz. meat.
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Italian Tomato Marinade
2 cloves garlic
10½oz. can tomato puree
1 teaspoon dried basil
1 teaspoon dried oregano
Freshly ground black pepper
Few drops Tabasco sauce
Crush, peel and mash garlic. Mix ingredients together in a bowl
or plastic bag. Add the food to be marinated and turn to coat.
Cover or seal and marinate for at least 2 hours at room temperature,
or overnight in the refrigerator. Remove from marinade to grill.
Makes enough for 17½oz. meat.
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Honey Marinade
1 clove garlic
½ cup honey
1 teaspoon curry powder
2 tablespoons soy sauce
1 teaspoon grated root ginger
Crush, peel and mash garlic. Warm honey and mix with garlic, curry
powder, soy sauce and ginger. pour into a bowl or when cool a plastic
bag. Add food to be marinated and turn to coat. Cover or seal and
marinate for 2 hours at room temperature or overnight in the refrigerator.
Remove from marinade to grill.
Makes enough for 9oz. meat.
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Green Curry Marinade
2 cloves garlic
2 tablespoons green curry paste
2 tablespoons tablespoons chopped fresh coriander or 2 tablespoons
prepared coriander
½ cup natural unsweetened yogurt
Crush and peel garlic. Mix ingredients together in a bowl or plastic
bag. Add the food to be marinated and turn to coat. Cover or seal
and marinate for 1 hour at room temperature, or overnight in the
refrigerator. Remove from marinade to grill.
Makes enough for 17½oz. meat.
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Red Wine Marinade
2 cloves garlic
1 cup red wine
2 tablespoons prepared whole seed mustard
2 bay leaves
Crush, peel and mash garlic. Mix ingredients together in a bowl
or plastic bag. Add the food to be marinated and turn to coat.
Cover or seal and marinate for 2 hours at room temperature or overnight
in the refrigerator. Remove from marinade to grill.
Makes enough for 17½oz. meat.
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Apple Juice and Honey Marinade
1 clove garlic
2 tablespoons honey
½ teaspoon ground ginger
½ teaspoon dry mustard
½ cup old fashioned apple juice
Crush, peel and mash garlic. Mix garlic, honey, ginger and mustard
together in a bowl or plastic bag. Stir in the apple juice. Add
the food to be marinated and turn to coat. Cover or seal and marinate
for at least 2 hours at room temperature, or overnight in the refrigerator.
Remove from marinade to grill.
Makes enough for 17½oz. meat.
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Spanish Marinade
1 onion
2 cloves garlic
2 tablespoons prepared whole seed mustard
1 cup sherry
2 tablespoons brown sugar
2 teaspoons cornstarch
Peel and finely chop onion. Crush, peel and mash garlic. Mix ingredients
together in a bowl or plastic bag. Add the food to be marinated
and turn to coat. Cover or seal and marinate for 2 hours at room
temperature or overnight in the refrigerator. Remove from marinade
to grill.
Makes enough for 17½oz. chicken.
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