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Cooking For Fun

Marinade Tips & Tricks

Marinade Recipes

Marinades are a diverse combination of flavors that set the tone of your outdoor barbecue festivities.

For best results, use your marinade immediately after the ingredients have been combined. Place meats or vegetables in a zip-lock bag with the marinade, and remove as much air as possible before sealing and refrigerating.

You may want to prick the meat with a fork to allow the marinade to permeate deeply into the cut of steak, pork, or chicken.

Shrimp and vegetables may marinate for 15 minutes to 1 hour for best results.  All other meats and chicken should be marinated a minimum of 2 hours, and overnight if possible.  If you wish to marinate meat or vegetables but do not have much time, you can put the marinade in a container and heat it in the microwave to a coffee-like temperature before starting to marinate; the heat will accelerate the process. Plan ahead: Marinate meats and then freeze them, so you can use them at a later date
with thawing time as your only preparation.

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Barbecue Marinade:  Combine 1 small finely chopped onion, 1 Tbs. olive oil, 1 Tbs. honey, 3 Tbs. tomato ketchup, 2 Tbs. soy sauce, and 1 tsp. French mustard in a small bowl and blend.

Basic Steak or Chicken Marinade:  Combine 1/2 cup olive oil and 1/2 cup fresh lime juice in a bowl, then add minced garlic, freshly chopped oregano, and crushed peppercorns to taste and pour over chicken or steak.

Brandied Marinade:  Combine 1/2 cup brandy, 1/4 cup soy sauce, 2 Tbs. molasses, 1/2 tsp. Dijon mustard, 1 Tbs. grated fresh ginger, and 1/2 cup dry white wine in a small bowl and mix together until smooth.

Garlic Honey Marinade:  Combine 1 small onion (minced), 1/4 cup fresh lemon juice, 1/4 cup sesame oil, 2 Tbs. soy sauce, 2 cloves garlic (crushed), 1 Tbs. grated fresh ginger, 2 Tbs. Honey, and 2 tsp. chopped fresh parsley in a small bowl and mix together.

Honey Mustard Marinade:  Combine 1 cup Dijon Mustard, 1 cup dry white wine, 3/4 cup olive oil, 1/4 cup honey, 1 clove garlic (minced), and 2 Tbs. soy sauce in a small mixing bowl.

Lemon Marinade:  Mix 2 Tbs. olive oil with 1/2 small onion and 1 clove garlic (both finely minced) in a small bowl. Add 2 Tbs. chopped fresh rosemary, freshly ground black pepper to taste, the grated zest of one lemon (the colored part of the lemon rind), and 1/4 cup fresh lemon juice.

Pork Marinade:  Mix 1/2 cup soy sauce with 1/4 cup olive oil and add 2 Tbs. light corn syrup, 2 tsp. ginger powder, 1 tsp. prepared mustard, 1 tsp. thyme, and garlic and onion powder to taste in a small bowl.

Red Wine Marinade:  Combine 2 cups dry red wine with 1 bunch thinly sliced scallions, then mix all together with one clove minced garlic, 1/2 cup olive oil, 1/4 cup soy sauce, 2 Tbs. brown sugar, 1 tsp. grated fresh ginger, and 1 Tbs. Worcestershire sauce. Note:  You can use this recipe immediately as a
marinade, or you can boil it for ten minutes, then use it as a basting sauce.

Spicy Hot Marinade:  Mix 4 minced green onions with 2 seeded jalapeno peppers, and add 1/3 cup lemon juice, 1/4 cup honey, 2 Tbs. olive oil, 2 Tbs. fresh thyme leaves (OR 2 tsp. dried thyme leaves), 1/2 tsp. salt, 1/4 tsp. ground allspice, and 1/4 tsp.  Nutmeg. Blend all until smooth in a blender or food processor.

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BBQ Marinade
1/4 cup (125ml) canola oil
2 tbsp (25ml) ketchup
1 tbsp (15ml) soya sauce (light)
1 tsp (5ml) concentrated beef stock (bovril)
1 tsp (5ml) dry mustard
1 tbsp (15ml) brown sugar
1 tbsp (15ml) honey vinegar (or plain white)
1 tbsp (15ml) honey
1 tsp (5ml) chopped garlic
2 tbsp (25ml) green onion (chopped)
1 tbsp (15ml) fresh cerfeuil (optional)
1 pinch freshly grounded black pepper.

Use this marinade for Fish, chicken, veal, or pork.

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Teriyaki Marinade
1/4 cup (50ml) vegetable oil
1/2 cup (125ml) sake or dry white wine
1/2 cup (125ml) light soya sauce
2 tbsp (25ml) rice vinegar (or white)
2 tbsp (25ml) honey vinigar (or white)
1 tbsp (15ml) chopped green onion
1 tbsp (15ml) chopped garlic
1 tbps (15ml) lemon juice
1 tsp (5ml) ground ginger
1 tbsp (15ml) brown sugar
1 tsp (5ml) sesame seeds
Pepper to taste

Use this marinade for red meat, pork or fish.

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Fine Herb Marinade
1/2 cup (125ml) oil
1 tbsp (15ml) fresh thyme, chopped
1 tbps (15ml) fresh marjoram, chopped
1 tbps (15ml) fresh basil, chopped
2 fresh romaine branches
1 tbsp (15ml) chopped green onion
1 tbsp (15ml) fresh chopped parsley
1 tbsp (15ml) fresh chopped chives
black pepper to taste

Use this marinade for lamb, chicken, turkey, pork, fish and other seafood.

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Ginger and Lemon Marinade
1/4 cup (50ml) vegetable oil
1/4 cup (50ml) dry white wine
1 tbps (15ml) white wine vinigar
1 tbsp (15ml) chopped green onion
2 tbsp (25ml) lemon juice
2 tbps (25ml) lemon peal
2 tbsp (25ml) chopped coriander
1 tsp(5ml) grounded ginger
1 tsp (5ml) anis seed
1 tsp (5ml) fresh chopped parsley
1 pinch white pepper (grounded)

Use this marinade for fish, chicken, turkey, veal, or pork.

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BBQ Marinade
1/2 cup brown sugar
1/2 cup ketchup
1/4 cup mustard
1/4 cup vinegar
1 tsp black pepper
1 tsp salt
dash of worchester

This bbq marinade is from Lister, Don W. Don tells us this recipe is from his Dad, who used to run a bbq place in South Florida. Mix all ingredients and cover chicken, beef, or pork.  Marinate refrigerated overnight.

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Cilantro-Mint Masala Marinade
1 clove from 1 head garlic -- coarsely chopped
3 tablespoons yogurt
3 tablespoons lemon or lime juice
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon curry powder
OR 1 tsp garam masala
5 cardamon pods -- the seeds
1/3 cup olive oil
salt and pepper -- to taste

Combine in the order listed. Marinate for 30 minutes to overnight. Especially good on lamb kebabs, chicken breasts or big shrimp in their shells.

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Mango Chutney-Mustard Glaze
3 tablespoons mango chutney
2 tablespoons Dijon mustard
1 tablespoon orange marmalade
OR apricot jam
several drops hot sauce
several drops lemon OR lime juice

Mix together in the order listed.

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Mexican Red Chile And Citrus Marinade
5 garlic cloves -- chopped
2 tablespoons ground red chile
1 teaspoon cumin -- or more to taste
a large pinch oregano
1 orange; juiced
1 lime; juiced
OR 1 lemon; juiced
1/2 orange; the rind
2 tablespoons olive oil
2 tablespoons chopped cilantro
1 pinch sugar

Combine. Marinate for at least an hour, up to 2 days. For whole or large pieces of fish, chicken, pork, lamb, shellfish.

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Olive Oil-Rosemary Marinade
3 tablespoons extra-virgin olive oil -- or more
1/2 lemon; juiced
3 cloves coarsely chopped garlic -- or more
1 tablespoon chopped fresh rosemary -- or more
salt -- to taste
black pepper -- to taste

Combine 3-5 tablespoons extra-virgin olive oil, juice of 1/2 lemon, 3-5 cloves coarsely chopped garlic, 1-2 tablespoons chopped fresh rosemary, salt and black pepper to taste. Marinate for 30 minutes or up to 2 days. For zucchini, parboiled potatoes, peppers, artichokes, chicken, fish, pork, veal.

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Red Wine Marinade
4 tablespoons wine
4 tablespoons olive oil
2 finely chopped shallots
2 finely chopped garlic cloves
1 tablespoon chopped fresh rosemary
OR thyme -- or your choice
salt and pepper -- to taste

Combine. Marinate meat for 30 minutes to 2 hours. Especially for lean cuts of beef and lamb. Red wine enhances the meat rather than masking it, and keeps it delightfully juicy.

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Teriyaki Marinade And Sauce
1/3 C Sake
1/3 C Mirin
1/3 C Soy Sauce -- preferably low-sodium
2 1/4 Tsp Sugar

Combine all ingredients in a small saucepan over medium heat and cook, stirring, until the sugar is dissolved.

You can use the hot mixture immediately as a sauce, or chill it for a marinade.  The teriyaki will keep, covered and refrigerated, for up to 1 month.

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Soy Marinade
1/2 C Lemon Juice
1/2 C Soy Sauce
1/2 C Vegetable Oil
3 Tbsp Ketchup
4 Cloves Garlic
1/4 Tsp pepper

Combine all ingredients in large shallow dish or plastic bag and add meat. Cover; marinate in refrigerator 4 hours or overnight, turning occasionally. remove meat from marinade; grill or broil as desired, basting frequently with additional lemon juice. Makes about 1 1/2 cups

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