Tag Archives: Marinades

Best Steak Marinade in Existence (Sandra H.)

1/3 c soy sauce
1/2 c olive oil
1/3 c fresh lemon juice
1/4 c Worcestershire sauce
1 1/2 T garlic powder
3 T dried basil
1 1/2 T dried parsley flakes
1 t ground white pepper
1/4 t hot pepper sauce (opt)
1 t dried minced garlic (opt)

Add all ingredients in a blender and blend on high speed for 30 seconds until thoroughly mixed. Pour marinade over desired type of meat. Cover and refrigerate for up to 8 hours. Cook meat as desired.

Hawaiian Korean Kal Bi Marinade (food)

4 – 5 lbs pork ribs (can sub pork steak or chicken)
2/3 c soy sauce
3 T water
2 T honey
3 T sugar (white or brown)
4 T sesame seeds, toasted
2 T sesame oil
2 – 3 garlic cloves, finely chopped
1 – 2 green onion, finely sliced

Blend all ingredients in a large bowl until sugar is completely dissolved. Dump over meat placed in a long dish covered tightly with plastic wrap or place into ziplock bag(s). Marinate overnight or for 2 days. Turn meat 3 – 4 times each day. Remove from marinade when ready to cook. Discard marinade. Grill over low to medium coals or bake in the oven at 325 F until cooked through. Cooking times will vary based on grill/oven heat and type of meat. Serves 4 – 6.

Morton’s Steakhouse Marinade (plainchicken)

6 garlic cloves, finely minced
1 t dried whole thyme
1/4 t cayenne pepper
1/2 c soy sauce
1/4 c Worcestershire sauce
2 T vegetable oil
1/3 lime juice
2 t salt
1 t black pepper
Combine all ingredients in a bowl. Place meat in a gallon ziplock bag, add marinade, refrigerate for 2-3 hours. Remove from refrigerator one hour prior to grilling.

Hard Rock Cafe’s Killer London Broil (reneeskitchenadventures)

2 – 2 1/2 lb round roast for London Broil, trimmed (can sub round steak)

Marinade

2 T dark brown sugar
1 T beef base concentrate ( bouillon)
1 t minced garlic
1/4 c canola oil
1 T fresh ground black pepper
3 T low sodium soy sauce
1 t salt
1 t onion powder
1/2 c warm water

Mix warm water with beef base and brown sugar, stir until dissolved. Add all other ingredients, except roast, and mix well. Put roast in gallon sized zipper bag and pour marinade on top. Seal bag and refrigerate for at least 6 hours or overnight. Grill over medium-high heat until roast is med-rare. Cover with foil and allow to rest for 10 min before slicing. Slice against grain at an angle. Note: This is also a good marinade for chicken.

BBQ Chicken Marinade (annieschamorrokitchen)

Marinade

1 c soy sauce
1 c vinegar

Place all of the marinade ingredients in a large zip lock bag. Seal the bag then shake it up to mix the ingredients together. Add the chicken to the bag then reseal. Marinate the chicken for several hours before grilling.

Optional Marinade Additions

1 T garlic
1 t onion powder (or 1/2 small onion, finely diced)
1 T brown sugar
1 T ginger (ground or freshly grated)
1 c cola

Glaze

1/3 c vinegar
2/3 c soy sauce
1 T brown sugar
1 t garlic powder
1 T corn starch
Add any of the other optional ingredients used in your marinade

Place the glaze ingredients in a small sauce pan. bring to a boil, whisking constantly. Cook until the sauce thickens. Brush the glaze on the cooked chicken.

Amazing Grilled Pork Chop Marinade (nurselovesfarmer)

2 t onion powder
1 t oregano
2/3 c canola oil
1⁄2 c lemon juice
1⁄2 c soy sauce
2 T brown sugar
pepper to taste
4-6 pork chops (whatever cut you’d like)

Place pork chops in marinading container or Ziploc bag, combine the rest of the marinading ingredients into a small bowl and whisk until well combined and pour over pork chops! Voila! Put in refrigerator and remove from refrigerator 1 hour before you are going to grill. Grill to your taste making sure that the internal temp reaches 160ºF.

Killer Chicken Thigh Marinade (ifoodblogger)

9 bone-in, skin-on chicken thighs (about 4 lbs)
2 T olive oil
1 T sesame oil
4 T low sodium soy sauce
1 T Worcestershire sauce
2 T lemon or lime juice
5 T honey or maple syrup
6 cloves of garlic, minced
1/2 t freshly ground black pepper
2 t kosher salt or more to taste

Mix all ingredients for marinade together in a large bowl or a plastic zip-lock bag. Add the chicken and make sure that every piece is covered evenly. Marinate in a fridge for at least 30 min to 2 hours or, better yet, overnight. Preheat oven to 450 F. Place the chicken and all of the marinade in a baking dish. Bake uncovered for 25 – 30 min with the skin side up, until the internal temp reaches 165°F. To make sure the chicken tops are nicely browned and do not dry out, baste the chicken thighs in the juices and marinade about 15 – 20 min into baking.

Fajita Chicken Marinade (prettyasapeach)

1/4 c olive oil
1/3 c lime juice
1 t sugar
1/2 t salt
1/4 t cumin
3 cloves garlic, minced
1/4 c vinegar
1 t oregano
1/2 t pepper
1/2 T paprika
1 1/2 t onion powder
2 t chili powder (for spicy)

Combine all ingredients in a quart sized baggie. Make sure any lumps of dry ingredients get incorporated into the liquid. Add 2 – 3 chicken breasts. Let marinate in the fridge for a couple of hours (or longer) or freeze and defrost in the fridge whenever you’re ready to use them! Makes enough for 1 lb chicken breasts.

Outback Steakhouse Marinade (cdkitchen)

1 c good quality ale
2 t light brown sugar
1/2 t seasoned salt
1/4 t ground black pepper

Marinate steak in the ale in a zip-top bag or plastic container for 1 hour in the refrigerator. Do not marinate overnight. Combine the brown sugar, salt and pepper in a small bowl until well blended. Remove the steak from the marinade and rub the brown sugar mix on both sides. Place on waxed paper and return to refrigerator for 30 – 60 min. Heat a cast iron skillet, grill pan, or outdoor grill to medium high heat (greasing as needed). Cook steak to desired doneness.

Chimichurri (piesandplots)

1/2 c parsley leaves, chopped fine
2 cloves garlic, minced
1/4 c apple cider vinegar
1 – 2 T olive oil
1/4 t red pepper flakes
1/2 t freshly ground black pepper

Place chopped parsley in a medium bowl along with the garlic. Add the vinegar, oil and peppers. Stir to combine. Allow to sit at room temp for about 1 hour to let the flavors combine. May be stored for up to 3 days in the refrigerator. Allow to come to room temp before serving. Note: Also great as a marinade.

Chicken Marinade (becomingbetty)

2 lbs chicken breasts
1 c 7up
1/2 c soy sauce
1/2 c vegetable oil
1/4 t garlic powder

Mix and pour over chicken in plastic bag or container. Marinate 12 – 24 hours in fridge. Discard marinade and grill chicken.

Beef or Chicken Marinade (getoffyourbuttandbake)

1/2 c soy sauce
1 c water
3 heaping T brown sugar
1/2 t garlic powder
1/2 t ginger
2 T lemon juice

Mix all together with a whisk, and pour over beef or chicken. Let marinate over night, or at least 2 – 3 hours. Grill steaks, chicken or kabobs, or use for stir fry. Just thicken it a bit with cornstarch and cold water mix. If the flavor is too strong, simply add more water to the juice, then thicken slightly.

Best Chicken Marinade Ever (gilsandtheirmeals)

1/2 c olive oil (or canola)
1 clove garlic, whole
2 T Cajun seasoning
2 T minced parsley
1 T brown sugar
2 T lemon juice
1 T soy sauce

Mix together and pour over chicken in a Ziploc bag. Soooo good!

Applebee’s Bourbon Street Steak (secretcopycatreestaurantrecipes)

1/2 c bottled steak sauce
1/4 c Bourbon whiskey
1 T honey
2 t prepared mustard

Combine all the ingredients except the steaks in a baking dish or resealable plastic storage bag. Mix well. Add the steaks. Cover (or seal) and refrigerate for 2 hours, or overnight. Remove steaks and grill as desired. Discard marinade.

Best Steak Marinade (whatiscookingnow)

1/3 c soy sauce
1/2 c olive oil
juice of 1 large lemon
1/4 c Worcestershire sauce
1 1/2 T garlic powder
3 T dried basil
1 1/2 T dried parsley flakes
1 t white pepper
1 t red pepper flakes
2 cloves garlic, minced

And there it is. All you’ve got to do is mix it all together and put your steak in it. I always marinade my skirt steak in this marinade overnight and it turns out so juicy and flavorful. The best way to cook your steak is over high heat on a grill until it is rare or medium rare.

Jerk Marinade (thebackpeppercorn)

8 green onions
5 garlic cloves
1″ piece ginger, peeled
2 scotch bonnet peppers, with seeds
3 T oil
2 T soy sauce
juice of 2 limes
juice of 1 lemon
2 T brown sugar
2 t ground black pepper
2 t allspice
1 t cinnamon
1/2 t nutmeg
1 t salt

Blend all ingredients until smooth. Marinate meat for at least 1 hour (preferably 2 or 3) before cooking. Use on chicken, seafood, pork or beef. Great for grilling or coking in the oven. Makes about 1 cup.

Chicken Wing Marinade (blogchef)

3 – 4 lbs chicken wings

Marinade

1 c water
1 c soy sauce
1 c sugar
1/2 c pineapple juice
1/4 c vegetable oil
1 t garlic powder
1 t ginger

In a large bowl or sealable bag. Add chicken wings. In another bowl combine water, soy sauce, sugar, pineapple juice, oil, garlic power, and ginger. Mix well and pour over chicken wings. Cover and refrigerate. Allow to marinate overnight. Pre-heat the oven to 350. Arrange chicken wings on a foil lined baking sheet. Place into the oven and bake for 1 – 1 1/2 hours.

Fantastic Korean Style Marinade for Beef, Pork or Chicken (recipezaar)

1/3 c soy sauce
1/3 c water
1 1/2 T white vinegar
2 T brown sugar
1 T honey
1T sesame oil
2 T garlic
1 green onion, chopped
1/2 t coarsely ground black pepper
1 pinch cayenne pepper

In a bowl whisk together all marinade ingredients together until the sugar granules are completely dissolved. Pour the marinade over the meat and turn to coat. Cover with plastic wrap and refrigerate for 8-24 hours. Remove the meat and shake off excess marinade. Place the meat in a pan and allow to come down to room temperature (this will take a few hours). Grill as desired. There should be enough marinade for about 1 lbs of beef or chicken. The meat needs to come down to almost room temperature before grilling so plan well ahead, also there is a marinating time of 8 – 24 hours, you may omit the cayenne completely if desired or adjust to suit heat level.

Pappasito’s Fajita Marinade (texags)

1 c pineapple juice
1/2 c soy sauce
4 fresh squeezed limes
1/4 c fresh cilantro
1 jalapeno
1/3 c onions, diced
1/3 c water
Cumin, to taste
salt, to taste
pepper, to taste
1 flank steak

Combine in ziploc bag and let marinate 4 – 6 hours.

The Best Steak Marinade (rebekahrose)

1/4 c olive oil
1/4 c balsamic vinegar
1/4 c Worcestershire sauce
1/4 c soy sauce
2 t Dijon mustard
2 t minced garlic
salt and pepper to taste (1/8 t each works well)

Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.