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Top 10 Meat Marinades

Top 10 Meat Marinades

Below is a curated list of ten beginner-friendly meat marinades, each designed with simple ingredients and clear, step-by-step instructions. These marinades span a variety of flavor profiles—from herby and citrusy to sweet‑spicy and umami‑rich—and use pantry staples you likely already have on hand. Exact measurements, recommended marinating times, and cooking suggestions are provided to help you achieve flavorful, tender results whether you’re working with chicken, beef, , or seafood.




1. Garlic & Herb Marinade

Method

  1. Add up to 2 lb of chicken, beef, pork, or 1 lb shrimp to the prepared marinade and toss to coat evenly.

  2. Cover and refrigerate for 2–4 hours, turning once halfway through.

  3. Remove meat, discard excess marinade, and cook (grill, bake, or sauté) until done.

Preparation

Whisk together all of the following until well combined:

  • ⅓ cup water

  • ⅓ cup vinegar

  • ⅓ cup vegetable oil

  • 3 cloves garlic, minced

  • 1 tsp dried thyme

  • 1 tsp dried Italian‑style seasoning

  • 1 tsp poultry seasoning

  • 1 tsp dried rosemary, crushed

  • 1 tsp salt

  • 1 tsp ground black pepper

2. Lemon Pepper Marinade

Method

  1. Place 4 skinless, boneless chicken breasts in the dish with the marinade; turn several times to coat.

  2. Refrigerate for 30 minutes, then discard excess marinade.

  3. Sprinkle chicken with salt and grill 3–5 minutes per side until cooked through.

Preparation

Combine in a shallow dish and mix with a fork:

  • Juice of 1 lemon

  • 2 Tbsp olive oil

  • 3 cloves garlic, minced

  • 1 Tbsp black peppercorns, crushed

  • Salt, to taste

3. Honey & Sriracha Marinade

Method

  1. Place 6 boneless chicken thighs in a zip‑top bag with the marinade; seal and turn to coat.

  2. Marinate in the refrigerator for 30 minutes to 2 hours.

  3. Heat 1 Tbsp oil in a skillet over medium; cook thighs until golden and cooked through, about 6–8 minutes per side.

Preparation

Whisk until smooth:

  • ¼ cup honey

  • 2 Tbsp Sriracha Asian Chili sauce

  • 5 cloves garlic, crushed (or 1¼ Tbsp minced)

  • 2 Tbsp rice wine vinegar

  • 1½ Tbsp low‑sodium soy sauce

  • 1 Tbsp fresh lime juice

4. Ginger Soy Marinade

Method

  1. Add your choice of meat (chicken, pork, beef, or salmon) to the marinade in a bowl or bag; toss to coat.

  2. Refrigerate 2–4 hours, then discard marinade and cook as desired.

Preparation

Whisk until blended:

  • ⅓ cup brown sugar

  • ¼ cup soy sauce

  • 3 Tbsp vegetable oil

  • 3 cloves garlic, minced

  • 1 Tbsp fresh ginger, minced

  • 1 Tbsp fresh lemon juice

  • ½ tsp red pepper flakes

  • 3 green onions, sliced

5. Classic BBQ Marinade

Method

  1. Pierce up to 4 lb chicken pieces with a fork; place in a bowl with the marinade and toss.

  2. Cover and refrigerate at least 2 hours or overnight.

  3. Discard excess marinade and grill or bake until cooked through.

Preparation

Whisk until sugar dissolves:

  • ½ cup brown sugar

  • ½ cup balsamic vinegar

  • ½ cup soy sauce

  • ¼ cup olive oil

  • 2 Tbsp Worcestershire sauce

  • 2 Tbsp sesame oil

  • 4 cloves garlic, chopped

  • ½ tsp ground black pepper

6. Cilantro‑Lime Marinade

Method

  1. Place chicken in a sealable bag with half the blended cilantro‑lime mixture; seal and toss to coat.

  2. Marinate 30 minutes to 1 hour in the fridge.

  3. Discard marinade, grill or broil chicken 4–5 minutes per side until cooked, then let rest 5 minutes.

Preparation

In a food processor or blender, puree until smooth:

  • 1 cup loosely packed cilantro leaves

  • ¼ cup olive oil

  • ½ tsp lime zest

  • 3 Tbsp lime juice

  • 2 Tbsp orange juice

  • 2 cloves garlic, minced

  • ¼ tsp salt

7. Teriyaki Marinade

Method

  1. Combine cooled teriyaki mixture with meat in a container or bag; turn to coat.

  2. Marinate at least 1 hour and up to 8 hours in the fridge.

  3. Discard marinade, then grill, broil, or pan‑fry meat until done.

Preparation

In a saucepan, bring to a simmer to dissolve sugar, then cool:

  • ⅓ cup soy sauce

  • ½ cup water

  • ½ cup orange or pineapple juice (or additional water)

  • 2 cloves garlic, minced

  • 1 tsp fresh ginger, minced

  • 3 Tbsp brown sugar

8. Rosemary Mustard Marinade

Method

  1. Transfer marinade and meat to a container; toss to coat evenly.

  2. Cover and chill for at least 30 minutes or up to overnight.

Preparation

Whisk until well blended:

  • ½ cup extra‑virgin olive oil

  • 2 Tbsp balsamic vinegar

  • 2 Tbsp lemon juice

  • 2 Tbsp wheat‑free tamari

  • 1 tsp chopped fresh rosemary

  • 2 tsp whole‑grain mustard

  • 1 large garlic clove, minced

9. Balsamic Vinegar Marinade

Method

  1. Add meat to the marinade in a bowl; turn to coat.

  2. Cover and refrigerate 30 minutes to 2 hours.

  3. Discard marinade before cooking; grill or roast meat until done.

Preparation

Whisk until combined:

  • ¼ cup extra‑virgin olive oil

  • ¼ cup balsamic vinegar

  • 2 cloves garlic, minced

  • 1 Tbsp Italian seasoning

  • 1 tsp salt

  • ½ tsp freshly ground black pepper

10. Yogurt & Curry (Tandoori‑Style) Marinade

Method

  1. Place chicken (thighs or drumsticks) in a bowl or bag with the marinade; turn to coat.

  2. Cover and marinate at least 1 hour, or up to overnight, in the refrigerator.

  3. Remove meat, shake off excess, and grill or bake until charred and cooked through.

Preparation

Mix until smooth:

  • 300 ml plain Greek yogurt

  • 1 Tbsp freshly grated ginger

  • 4 cloves garlic, crushed

  • ¾ tsp garam masala

  • ¾ tsp ground cumin

  • ½ tsp chili powder

  • ¼ tsp turmeric


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