Since we have already gone over the differences between marinades, brines, dry rubs, and sauces, I figured it was time to explore some recipes! Marinades are a simple way to add flavor to your meats, since you can just leave them to soak and walk away. Plus, you can always make the marinades in advance and store them in the freezer!
Keep in mind that marinades are basically made up of an acid, a base oil, and plenty of herbs and spices for flavor. While you’re welcome to experiment with the ingredients to get your perfect taste, you’ll want to keep the basic ratios the same. On that basis, today I want to share 5 simple marinades for chicken! I think chicken is the best meat to marinade since it’s so lean, but we will go over some for steak and pork as well.
1) Italian
- 1/2 cup olive oil
- 1/2 cup balsamic or red wine vinegar
- 2 – 3 cloves minced garlic
- 1 tbsp oregano
- 1 tbsp basil
- 1 tbsp lemon juice
- Salt and red pepper to taste
2) Buffalo
- 1/2 cup hot wing sauce
- 3 tbsp olive oil
- 1 tbsp honey
- 1 – 2 tbsp lime juice (optional)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
3) Sweet Teriyaki
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 3 tbsp brown sugar
- 1 tbsp honey
- 1 tbsp garlic (optional)
4) Lemon and Herb
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 1 – 2 cloves minced garlic
- 2 tbsp basil
- 2 tbsp oregano
- Salt and pepper to taste
5) Cajun
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 2 cloves minced garlic
- 2 tbsp onion powder
- 2 tbsp cayenne pepper
- 2 tbsp horseradish
- 4 – 6 tbsp lime juice (optional)
- Salt and pepper to taste
Make sure to marinate your chicken for at least an hour for it to soak in some flavor, but I recommend leaving it overnight unless your marinade is super acidic. Over-marinating with too much acid will either make your meat mushy (fish) or toughen it (chicken), so just be cautious!
Do you have any go-to marinades for chicken that I missed? Share with me in the comments!
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