TYPES & VARIETIES OF MARINADES

VARIETIES OF MARINADES

  • Acidic Marinades. Wine, vinegar, tomato and citrus juice are all considered acidic marinades. The acid in these liquids work to loosen the protein bonds in the meat, making the meat more tender so that these juices can then be absorbed.
  • Dairy Marinades. Although you may find this type of marinade unappealing, many chefs and grilling experts believe this is the only proper way to go about marinating meat. The calcium in the dairy works to age the meat by activating its enzymes, making the meat more tender. Try using buttermilk or yogurt, which are also acidic.
  • –Enzyme Marinades. Using kiwi, papaya, pineapple and other fruits that contain papain or bromelain are perfect marinades. These proteins break down the meat to make it more tender. Keep in mind that using this type of marinade may make your meat dry and tough if left to marinade too long

TYPES OF MARINADES

  • Wet marinating involves covering the meat with a liquid in order to tenderize it and prevent it from going bad. Wet marinating should only be done for a short period of time and should always be left to marinate in the fridge. Never use salt in a wet marinade as this can end up sucking the natural juices out of the cut of meat you just purchased.  
  • Dry marinades, also known as dry rubs or BBQ spices, are a great opportunity to pack even more flavor. Using dried herbs and a variety of spices, the main ingredient in a dry marinade is salt. The salt in a dry rub works to break down the proteins of the meat so that other flavors can be absorbed. To dry rub a piece of meat, it’s important to first coat it with lard, oil or water so that the rub can be pressed onto the surface. 
  • Wet rubs are also an option for those who love to BBQ. Wet rubs are pastes which include Jamaican jerk seasoning and tomato-based rubs. The goal is to completely coat the meat with a mixture of spices and herbs so that it creates a thin layer of flavor before cooking.

POPULAR MARINADES WORLDWIDE

  1. Teriyaki Marinade:
  2. Lemon and Rosemary Marinade.
  3. Classic Steak Marinade.
  4. Pineapple Marinade.
  5. Jamaican Jerk Marinade.
  6. Greek-style Lamb Marinade.
  7. Brisket Marinade.
  8. Mexican Marinade.
  9. Beef Rib Marinade.
  10. Bulgogi Marinade

TERIYAKI MARINADE

This teriyaki marinade is sure to add flavor to whatever you’re grilling. This marinade works particularly well with pork and poultry but is also great on beef. Ingredients used :

  • 3​ large lemons
  • 1/4 cup/60 mL fresh rosemary (2 tablespoons dried rosemary)
  • 1/4 cup/60 mL ​olive oil
  • 1 to 2 cloves garlic (minced)
  • 2 teaspoons/10 mL salt
  • 1/2 teaspoon/2.5 mL white pepper

LEMON AND ROSEMARY MARINADE

This is a great lemon and rosemary marinade recipe for chicken. It gives you that lemon-herb flavor that you find on so many store-bought chickens, but this is better. Try this marinade with poultry, pork, and lamb. Ingredients used:

  • 3​ large lemons
  • 1/4 cup/60 mL fresh rosemary (2 tablespoons dried rosemary)
  • 1/4 cup/60 mL ​olive oil
  • 1 to 2 cloves garlic (minced)
  • 2 teaspoons/10 mL salt
  • 1/2 teaspoon/2.5 mL white pepper

CLASSIC STEAK MARINADE

A great steak doesn’t need any help. A not so great steak does. If you are grilling a steak that isn’t the most tender then this classic steak marinade is perfect. While perfect for beef, this marinade also works well with pork, poultry, and lamb. Ingredients used:

  • 1/4 cup red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup olive oil (or avocado oil)
  • 1 1/2 teaspoons sea salt
  • 2 teaspoons fresh oregano (finely chopped)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon fresh thyme (finely chopped)
  • 1/4 teaspoon onion powder (or granulated onion)
  • 1 to 2 cloves garlic (minced)

PINEAPPLE MARINADE

This marinade works really well on pork or chicken. It is also great ​for bringing a Hawaiian flavor to beef dishes. The power of pineapple tenderizes and sweetens meats. Ingredients used:

  • 1 cup/240 mL crushed pineapple
  • 1/3 cup/80 mL soy sauce
  • 1/3 cup/80 mL honey
  • 1/4 cup/60 mL cider vinegar
  • 1 to 2 cloves garlic, minced
  • 1 teaspoon/5 mL ginger powder
  • 1/2 teaspoon/2.5 mL powdered cloves

JAMAICAN JERK MARINADE

This is a Jamaican jerk marinade that gets that great jerk flavor deep into the meat. You can use this marinade on all kinds of meat and poultry.

  • 1 medium onion (finely chopped)
  • 1/2 cup scallions (finely chopped)
  • 1 hot pepper (finely chopped)
  • 3 tablespoons soy sauce
  • 1 tablespoon oil
  • 1 tablespoon cider vinegar (or  white vinegar)
  • 2 teaspoons  fresh thyme leaves
  • 2 teaspoons sugar
  • 1 teaspoon salt ( kosher or sea salt is preferable)
  • 1 teaspoon Jamaican Pimento (or ground allspice)
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • Optional: 1 dash hot sauce

GREEK-STYLE LAMB MARINADE

This Greek-style lamb marinade can be applied to any meat but is particularly good on lamb dishes. Let the meat marinate for a while so the flavors can infuse. Ingredients used:

  • 2 lemons
  • 1/4 cup olive oil
  • 2 to 3 cloves garlic (minced)
  • 2 tablespoons fresh oregano leaves (finely chopped)
  • 1 teaspoon fresh thyme leaves (roughly chopped)
  • 1 whole bay leaf
  • 1 teaspoon sea salt
  • 1/4 teaspoon coarse ground black pepper

BRISKET MARINADE

This brisket marinade will add a lot of flavors and help tenderize the meat. Ingredients used:

  • 1 1/2 cups red wine
  • 1/2 cup olive oil
  • 1 1/2 tablespoons mustard
  • 1 1/2 tablespoons​ lemon juice
  • 1 tablespoon​ wine vinegar
  • 1 tablespoon horseradish
  • 1 1/2 teaspoons salt
  • 1 teaspoon cayenne pepper (use less or omit if preferred)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

MEXICAN MARINADE

This Mexican marinade can be used on practically any meat or Mexican-style dish. You’ll get a great lime and cilantro flavor without overpowering the flavor of the meat.

  • 1/3 cup white vinegar
  • 1/3 cup vegetable oil
  • 1/3 cup cilantro (fresh, chopped)
  • 1/4 cup water
  • 3 cloves garlic (minced)
  • Juice of 1 lime
  • 1 tablespoon cumin
  • 1 tablespoon Mexican oregano (dried)
  • 1 tablespoon sea salt
  • 2 teaspoons chili powder (mild)
  • 2 teaspoons black pepper
  • 1 teaspoon ancho chili powder

BEEF RIB MARINADE.

This beef rib marinade adds a lot of flavor to your beef ribs. The acid from the lemon juice and vinegar will increase tenderness once they are smoked.

  • 1/4 cup/60 mL lemon juice
  • 1/4 cup/60 mL white vinegar
  • 1/4 cup/60 mL olive oil
  • 3 tablespoons/45 mL honey
  • 4 cloves garlic (crushed)
  • 1 tablespoon/15 mL sea salt
  • 1 teaspoon/5 mL ground black pepper
  • Optional:1 teaspoon/5 mL cayenne

BULGOGI MARINADE

This is the traditional bulgogi marinade recipe for Korean bulgogi, which is a marinated steak cut into strips and served up on lettuce leaves or rice. This is also a great marinade for any cut of beef.

  • 1/2 cup/120 milliliters soy sauce
  • 1/3 cup/80 milliliters sugar
  • 3 tablespoons/45 milliliters sake (or rice wine or sherry)
  • 2 tablespoons/30 milliliters sesame oil
  • 8 cloves garlic (minced)
  • 4 scallions (minced)
  • 2 tablespoons/30 milliliters toasted sesame seeds
  • 1/2 teaspoon/2.5 milliliters black pepper