How to Make a Flavorful Marinade for Poultry, Pork, and Beef

Marinating is a simple and inexpensive way to infuse your proteins with tons of flavor. A good marinade tenderizes tough cuts of meat, keeps lean proteins juicy and moist, and allows you to add your own signature twist to poultry, pork, or beef before cooking. Read on to learn how to whip up the perfect homemade marinade for any type of meat.

Why Marinate Meat?

Marinating serves two key purposes

• It tenderizes less expensive, tougher cuts of meat by breaking down muscle fibers. The acids in the marinade do the heavy lifting here.

• It adds flavor Spices, herbs, citrus, vinegars, wines, and other ingredients impart taste and aroma to mildly flavored meats.

Marinating is especially useful for chicken breasts, pork chops, flank steak, or game meats. The marinade permeates the meat to make it juicier and more flavorful when cooked.

Choosing a Marinade Base

The base of your homemade marinade provides the tenderizing acidity. Some good options include:

• Vinegars: Cider, white wine, rice wine, balsamic

• Citrus juices: Lemon, lime, orange

• Wines: Red, white, vermouth

• Yogurt: Plain Greek or regular yogurt

Acidic marinade ingredients help break down tough muscle fibers. Just be careful not to marinate delicate fish or shrimp too long or the acids will start “cooking” the proteins.

Flavoring Your Marinade

Once you’ve chosen your acid, it’s time to add personality by picking herbs, spices, aromatics, and more.

• Fresh herbs: Rosemary, thyme, oregano, cilantro

• Spices: Chili powder, cumin, paprika, curry, ginger

• Garlic, shallots, onions, lemongrass

• Soy sauce, fish sauce, Worcestershire sauce

• Oils: Olive, avocado, nut, grapeseed

Experiment with different flavor combinations. Greek marinades might contain lemon, oregano, and garlic while an Asian marinade could have soy sauce, sesame oil, and ginger.

Building a Balanced Marinade

Shoot for a 3:1 ratio of oil to acid. This provides sufficient flavor and moisture. Aim for about 1/4 to 1/2 cup of marinade per 1 pound of meat. Mix the ingredients well before pouring over the meat.

For example:

• 1/4 cup olive oil
• 3 Tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp pepper

Marinating Methods

• Always marinate in the refrigerator to prevent bacterial growth.

• For maximum flavor penetration, pierce the meat all over with a fork before marinating.

• Make sure your container is nonreactive (glass or stainless steel).

• Flip the meat occasionally so it marinates evenly.

• Marinate for at least 30 minutes up to overnight for best results.

• Don’t reuse marinade. Discard any excess after marinating raw meat.

Types of Meat to Marinate

Chicken: Boneless skinless chicken breasts and thighs do well with a simple lemon-herb marinade. The acid helps keep the lean meat juicy.

Beef: Flank steak and skirt steak are perfect for marinating since they can be a bit tough. The marinade helps tenderize the meat.

Pork: Chops and tenderloins benefit from a flavor boost via marinade. Brining helps keep pork extra moist too.

Lamb: Marinating leg of lamb or lamb shoulder imparts tons of flavor into the meat. Greek or Moroccan marinades pair well with lamb.

Fish: Quickly marinate mild fish like tilapia, cod, halibut, or salmon (15 min max). Acids will start to “cook” the proteins if left longer.

Shrimp & Scallops: Bright citrus marinades add lots of flavor in just 10-15 minutes for shellfish. Cut back slightly on marinating time for more delicate shrimp.

Sample Marinade Recipes

Greek Chicken Marinade

• 1/3 cup olive oil
• 3 Tbsp lemon juice
• 3 cloves garlic, minced
• 1 Tbsp oregano
• 1 tsp salt
• 1/2 tsp pepper

Asian Flank Steak Marinade

• 1/4 cup peanut or vegetable oil
• 3 Tbsp rice wine vinegar
• 2 Tbsp soy sauce
• 1 Tbsp honey
• 1 tsp minced ginger
• 2 cloves garlic, minced
• 1/2 tsp sesame oil

Jerk Pork Tenderloin Marinade

• 1/3 cup canola oil
• 3 Tbsp lime juice
• 2 Tbsp brown sugar
• 2 tsp dried thyme
• 1 Tbsp Caribbean jerk seasoning
• 1 habanero pepper, minced

Cider Plank Salmon Marinade

• 1/4 cup olive oil
• 3 Tbsp apple cider vinegar
• 1 shallot, minced
• 1 Tbsp maple syrup
• 1 tsp salt
• 1/4 tsp pepper

So try mixing up your own signature marinades. Adding big flavor to meat is easy, inexpensive, and open to customization. Get creative with herbs, spices, and other ingredients you have on hand. With a little trial and error, you can become a marinating pro!