Quick answers
Some quick answers to common questions about marinade liquids:
- Oil and vinegar or citrus juice make excellent marinade bases.
- Dairy products like yogurt, buttermilk, and sour cream also work well.
- Broths, wines, beers, sodas, teas, and fruit juices can be used too.
- The ideal marinade contains an acid, oil, and flavorings.
- Use what you have on hand – creativity is key!
Marinade science
A marinade is a seasoned liquid used to infuse flavor and tenderize meats, seafood, vegetables or other foods before cooking. The basic science behind marinating involves two key processes:
- Tenderizing – Acidic ingredients like vinegar, lemon juice, wine or yogurt help break down tough muscle fibers and connective tissues through a chemical reaction called denaturation.
- Flavoring – Oil, herbs, spices and other seasonings impart flavor and moisture that penetrates into the food during marinating.
For an effective marinade, you need both an acid and oil. The ideal ratio is two parts oil to one part acid. Too much acid can start “cooking” the food and turn it mushy.
Choosing a marinade liquid
You have endless options when selecting a base for marinades. Consider what flavors will pair well with the particular food. Here are some top choices:
Oils
Oils are key to adding moisture and allowing the marinade to cling to the food. Opt for heart-healthy oils with high smoke points like:
- Olive oil
- Avocado oil
- Grapeseed oil
- Sesame oil
- Sunflower oil
- Vegetable oil
- Coconut oil
Avoid heavy, greasy oils like canola or vegetable shortening. About 1⁄4 to 1⁄2 cup oil per 1 pound of food is sufficient.
Vinegars
All types of vinegar can be used for marinades. Their acidity varies, so adjust the amount accordingly:
| Vinegar | Acidity Level |
|---|---|
| White vinegar | 4-7% |
| Apple cider vinegar | 5-6% |
| Red wine vinegar | 6-7% |
| Rice vinegar | 4-5% |
| Balsamic vinegar | 6% |
| Sherry vinegar | 7-8% |
For every 1 cup oil, use 1⁄2 cup vinegar in your marinade.
Citrus Juice
The acidity of citrus juice makes it an excellent marinade ingredient. Lemon, lime, orange and grapefruit juices all work very well. Combine with olive oil and herbs/spices for a classic combo.
Wine & Beer
The acidic, flavorful nature of wines and beers make them perfect marinade bases. Opt for varieties that complement the dish – try red wine with beef or chicken, white wine with fish. For beer, go with wheat beers, pale ales or lagers. Use 1 cup wine or beer per 1 pound of food.
Broths & Stocks
Chicken, beef and vegetable broths or stocks make excellent foundations for moist, savory marinades. Use low-sodium varieties – about 1 cup per pound of food. For extra richness, try bone broths.
Buttermilk & Yogurt
Cultured dairy products like buttermilk, plain yogurt and sour cream are very effective meat tenderizers thanks to their lactic acid content. They also impart delicious flavor. Use about 1 cup dairy per 1 pound of food.
Fruit Juice
For lighter marinades, use unsweetened pineapple, orange, apple, mango, pomegranate or other fruit juices. Combine with oil, vinegar and spices. Pineapple juice is especially good for tenderizing. Use around 1⁄2 to 1 cup juice per pound.
Soda, Tea & Other Drinks
Get creative with your marinade liquid! Peppery ginger ale, fruity ginger beer, sweet iced tea, coffee and other fun drinks can infuse unique flavors. Use sparingly – start with 1⁄4 cup per pound of food.
Tips for marinating success
Keep food safety in mind
When working with raw meats, keep these precautions in mind:
- Marinate in the refrigerator at 40°F or below.
- Marinate in a sealed bag or covered dish to contain leaks/spills.
- Don’t reuse marinade from raw meat, poultry or seafood.
- Cook marinated meat thoroughly to food-safe internal temperatures.
Know marinating times
| Food | Marinating Time |
|---|---|
| Fish/shellfish fillets or steaks | 30 mins – 1 hour |
| Chicken or turkey pieces | 2 – 6 hours |
| Whole chicken or turkey | 8 – 12 hours |
| Pork chops or tenderloin | 2 – 4 hours |
| Beef steaks | 2 – 4 hours |
| Beef or lamb roasts | 4 – 12 hours |
| Tofu or tempeh | 30 mins – 1 hour |
| Vegetables | 30 mins – 2 hours |
Don’t marinate too long or the texture may become mushy. For best results, turn or stir food occasionally while marinating.
Save some marinade
Reserve a portion of marinade before putting raw protein in. Use the extra to baste during cooking or as a sauce. This prevents contamination.
Pat food dry
Before cooking, pat marinated foods with paper towels to remove excess moisture. This allows for better caramelization and searing.
Marinade flavor combinations
Mix and match acid, oil and flavoring options to create your own signature marinades. Here are some tried and true pairings:
Mediterranean
- Olive oil
- Lemon juice
- Garlic, oregano, basil
- Savory, rosemary
- Great on lamb, chicken, seafood
Asian
- Toasted sesame oil
- Rice vinegar or soy sauce
- Ginger, garlic, chili pepper
- Five spice powder, sesame seeds
- Great on beef, chicken, tofu
Jamaican Jerk
- Olive oil
- Lime juice, rum
- Spicy chilies, allspice, thyme
- Molasses, brown sugar
- Great on chicken, pork, fish
Indian Tandoori
- Yogurt
- Lemon juice
- Spices like coriander, cumin, turmeric
- Chilies, garlic, ginger
- Great on chicken, lamb, veggies
Tex Mex
- Olive oil
- Lime juice
- Cilantro, chili powder, cumin
- Jalapeño, garlic, oregano
- Great on beef, chicken, shrimp
Sample marinade recipes
Here are a few tasty marinades to try on your favorite proteins, vegetables and more:
Easy Balsamic Marinade
- 1⁄2 cup olive oil
- 1⁄4 cup balsamic vinegar
- 3 cloves garlic, minced
- 1 tbsp dried basil
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Whisk together all ingredients. Marinate steaks, chicken, pork or veggies for 2-4 hours.
Yogurt Tandoori Chicken
- 1 cup plain Greek yogurt
- Juice of 1 lemon
- 2 tsp each: garam masala, paprika, cumin, coriander
- 1 tbsp grated ginger
- 3 cloves garlic, minced
- Pinch cayenne pepper
Combine all ingredients. Marinate chicken pieces 6-12 hours. Grill until cooked through.
Jamaican Jerk Shrimp
- 1⁄4 cup vegetable oil
- 3 tbsp lime juice
- 1 jalapeño, minced
- 4 cloves garlic, minced
- 2 tbsp brown sugar
- 2 tsp thyme
- 1 tsp each: allspice, cayenne
Mix together all ingredients. Toss with 1 pound shrimp. Marinate 30 minutes-1 hour before grilling or sautéing.
Conclusion
Marinades made with oil, acid and flavorful ingredients allow you to infuse delicious new tastes into proteins, vegetables and more before cooking. Experiment with different vinegars, juices, wines, broths, yogurts and seasonings to create your own signature blends. Always keep food safety in mind when handling raw meats. With the right marinade and technique, you can achieve tender, juicy and flavor-packed results. Happy marinating!