Knowing how to master meat marinades isn’t particularly hard. The key to a good marinade is relatively simple, yet it can transform your dish from ordinary to exceptional! Whether you’re grilling, roasting, or baking, using a meat marinade can significantly enhance the flavor of the dish. And on top of that, it also makes it more tender and juicy, which is important if you’re dealing with tough cuts of meat.
In this article, we’ll share a few tips on how to master meat marinades. We’ll also include a few easy-to-use recipes so you can make a delicious dinner tonight!
The Science to Master Meat Marinades
Before we dive into different techniques, it’s important for any aspiring chef to know the key ingredients in a good marinade. There are three main factors to creating the perfect marinade – one part acid, three parts oil, and seasoning to taste.
Acid
First off, you need a marinade with some acid. This helps to break down the muscle fibers to make the meat more tender. Acids can be vinegar (like apple cider, balsamic vinegar, or red/white vinegar) or citrus juices (like lemon, lime, or orange). If you don’t have any of those ingredients, you can also use wine, yogurt, or buttermilk. These foods have acid in them that can work for marinating meat in a pinch.
Oil
Oil is another popular ingredient to help marinate your meat. It’s mostly used for adding flavor, but can also add moisture to prevent the meat from drying while cooking. Olive oil is ideal, but sesame oil, avocado oil, and canola oil will work too.
Seasoning
This is where you can get really creative with the marinade. Choose different herbs and spices to toss in with the acid and oil (both fresh herbs and dried spices work well). You can also choose other aromatics, like garlic, onion, and ginger, and salty flavors like soy sauce or Worcestershire sauce. And don’t forget about the sweeteners! Honey, brown sugar, and maple syrup help to balance out the acid to create the perfect sweet and savory marinade.
Marinating Times
Different meats require different marinading times. Use the following guide to determine how long you should let your meat rest in the marinade.
- Chicken: As one of the quickest-absorbing meats, chicken doesn’t need to be marinated very long. It can be flavorful with just 30 minutes of marination. However, the longer you do marinate it (overnight is good), the more flavorful it will be. Here is a detailed walk-through on how to grill the perfect chicken.
- Beef: Tender cuts can marinate in as little as four hours. If you have tougher meat, it’s better to leave it soaking overnight or even for 24 hours.
- Pork: Pork is similar to chicken and can absorb flavors faster than beef. Ideally, you should let your pork marinate for 30 minutes, although overnight is also good.
- Lamb: You can marinate your lamb anywhere from 6 to 24 hours. Any longer than that, the meat will start to break down and become too soft for cooking.
- Fish and Seafood: You don’t want to marinate your fish or seafood for too long or else it can become mushy. Anywhere from 15 to 45 minutes is good enough.
- Vegetables: Meat isn’t the only thing that can be marinated! You can marinate your veggies for up to two hours for more moisture and intense flavors!
Techniques for Marinating Meat
Now that you know the basics of a good marinade, let’s discuss a few techniques for perfectly cooked meat.
- Storing: You can marinate your meat in a resealable bag or in a covered dish. Sealing minimizes mess and locks in the flavors. It also prevents harmful bacteria from spreading from the meat into other parts of your fridge.
- Scoring: For tougher cuts of meat, score the surface to allow the marinate to penetrate.
- Coating: Make sure the meat is covered with the marinade. You can occasionally turn the meat or bag (depending on your storage method) to evenly coat all sides.
- Pat Dry: After the meat has marinated, pat it dry with a paper towel before cooking. A dry meat prevents steaming and creates a nice sear on the surface.
Mastering Meat Marinades – Mouthwatering Recipes
Lemon Herb Marinade (chicken, fish, vegetables)
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Teriyaki Marinade (beef, chicken, pork)
- 1/4 cup mirin (Japanese sweet rice wine)
- 1/4 cup soy sauce
- 1/4 cup sake (or dry white wine)
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
Spicy Cajun Seasoning Marinade (seafood, chicken, pork)
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
Smoky BBQ Marinade (beef, chicken, pork)
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon mustard powder
- 1 teaspoon salt
Greek Yogurt Marinade (chicken, lamb vegetables)
- 1 cup Greek yogurt
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Mastering meat marinades comes down to a science, although you should also feel free to experiment with different flavors! If you’re not sure how to grill or cook the meat, we recommend taking a cooking class to perfect your dish. And if you need some meal inspiration, we have a few delicious BBQ recipes you might want to try out on the grill!
