10 marinades for meat, chicken and fish

Cookinero 24 January 2023

Here are universal marinades: with their help, you can add new flavors to your barbecue. Marinate fish and seafood for 30 minutes, chicken - from 2 to 6 hours, meat - up to 24 hours. All recipes are designed for 1-1.5 kg of meat, fish or chicken.

How to cook 10 marinades for meat, chicken and fish

Step 1

10 marinades for meat, chicken and fish

With balsamic vinegar for meat and chicken. 1/2 cup olive oil 1/2 cup balsamic vinegar 2 tbsp. l. brown sugar, 1 tbsp. l. chopped rosemary, 2 cloves of garlic, 1.5 tsp. salt.

Step 2

10 marinades for meat, chicken and fish

Moroccan for beef, lamb and seafood. 1/3 cup olive oil, 1 tbsp. l. ground cardamom, 1 tbsp. l. ground cumin, 1.5 tbsp. l. ground allspice, 3 cloves of garlic, 1 tsp. salt, juice of half a lemon.

Step 3

10 marinades for meat, chicken and fish

Italian for seafood, chicken and pork. 3 garlic cloves, 2 tbsp. l. Dijon mustard, 1 tbsp. l. dried Italian herb blend 1/3 cup white wine vinegar 1 cup olive oil 1 tbsp. l. sugar, salt, freshly ground black pepper.

Step 4

10 marinades for meat, chicken and fish

Lemon for fish and shrimp. 1/4 cup olive oil, 2 tbsp. l. lemon juice, 1 lemon slice, 2 tbsp. l. chopped parsley, 2 garlic cloves, salt, freshly ground white pepper.

Step 5

10 marinades for meat, chicken and fish

Thai for chicken, beef and seafood. 1 small bunch cilantro 1/3 cup vegetable oil 1/4 cup soy sauce 1 tsp. chili paste or 2 tsp. hot chili sauce, 2 garlic cloves, 2 tbsp. l. fish sauce, 2 tbsp. l. lime juice, 3 tbsp. l. Sahara.

Step 6

10 marinades for meat, chicken and fish

Korean for chicken, beef and seafood. 1.5 cups apple juice, 8 garlic cloves, 1 tbsp. l. sesame oil, 3 tbsp. l. soy sauce, 2 tbsp. l. sugar, 1 large onion, cut into small cubes.

Step 7

10 marinades for meat, chicken and fish

Coconut for chicken and fish. 1 cup coconut milk, 1 tbsp. l. soy sauce, 3 tbsp. l. brown sugar, 3 garlic cloves, 3 tbsp. l. grated ginger, 1 red chili pepper, salt.

Step 8

10 marinades for meat, chicken and fish

Classic (for beef, pork and chicken). 1/2 cup soy sauce 1/3 cup olive oil 1/4 cup Worcestershire sauce 2 tbsp. l. brown sugar, 4 garlic cloves, 1 tbsp. l. balsamic vinegar

Step 9

10 marinades for meat, chicken and fish

Greek for lamb, chicken and seafood. 1/2 cup olive oil 1/4 cup lemon juice 2 garlic cloves 1 tsp. dried oregano or 1 tbsp. l. fresh, 1 tsp thyme leaves, zest of 1 lemon, salt, freshly ground black pepper.

Step 10

Spicy for chicken or pork. 1/4 cup Dijon mustard 1 cup ketchup 1/4 cup hot chili sauce 1/4 cup soy sauce 2 garlic cloves 1 tbsp. l. lemon juice, 1 tbsp. l. brown sugar.

10 marinades for meat, chicken and fish - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute dried herbs for fresh. A good rule of thumb is to use 1 teaspoon of dried herbs for every tablespoon of fresh herbs.
Most of these marinades can be stored in an airtight container in the refrigerator for up to 3-4 days. However, marinades containing fresh ingredients like lemon juice and herbs are best used within 1-2 days for optimal flavor.
Yes, most of these marinades can be frozen for up to 2-3 months. Thaw them in the refrigerator overnight before using. Be aware that marinades containing dairy (like the Coconut marinade) may slightly change in texture after freezing and thawing, but the taste should still be good.
The Lemon marinade is naturally low in carbs. For others, you can reduce or eliminate the sugar or brown sugar and consider using a sugar substitute. Be mindful of the carbohydrate content in ketchup and soy sauce in the Spicy and Classic marinades.
If you don't have fish sauce, you can use soy sauce as a reasonable substitute. Start with half the amount called for (1 tablespoon) and adjust to taste.
Yes, many of these marinades work well with vegetables! The Italian, Greek, and Lemon marinades are particularly good with vegetables like zucchini, bell peppers, and eggplant. Marinating time will be shorter, usually 30 minutes to 1 hour.
Marinating times vary. For fish and seafood, marinate for a shorter period (15-30 minutes) to prevent it from becoming mushy. Chicken and pork benefit from at least 30 minutes to a couple of hours. Beef can be marinated for longer, up to overnight in the refrigerator. Avoid marinating any protein for longer than 24 hours, as it can negatively affect the texture.
No, it is not safe to reuse marinade that has been in contact with raw meat, chicken, or fish due to the risk of bacterial contamination. If you want to use the marinade as a sauce, boil it thoroughly for several minutes to kill any bacteria before serving.

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