635 marinade recipes

This flavourful marinade has the right balance of spices that makes your Turkey incredibly delicious.

Grilled sea scallops in an Asian sesame marinade with hoisin, soy sauce, ginger, and dry sherry. Marinated overnight and skewered over charcoal.

This marinade sounds like very spicy, but it actually isn't. Because after marinating, you will wipe it away, and all the delicious flavors go into the meat without leaving too much spiciness.

Bean salad with mustard-tahini-soy marinade, scallions, carrots, and parsley stuffed into pita with alfalfa sprouts. A protein-packed vegetarian lunch ready in 25 minutes.

Yellow Hell is a Caribbean mango marinade with scotch bonnet pepper, dark rum, coconut milk, ginger, and lime. Fruity, fiery, and built for grilled chicken, pork, or seafood.

Grilled beef chuck roast marinated 24 hours in bourbon, soy sauce, and brown sugar. This bold, savory-sweet marinade tenderizes the meat and builds a rich caramelized crust on the grill.

This spicy marinade owes its unusual flavor to the chipotle, a smoked jalapeno chile. Chipotles are usually sold canned in tomato paste. Look for them at Mexican and Latin American markets. Adobo marinade goes particularly well with pork.

Asian-style flank steak marinade with soy sauce, sherry, oyster sauce, honey, and crystallized ginger. Marinate overnight and grill for a sweet-savory crust.

Master flank steak marinade method using only barbecue sauce. Layer, refrigerate, grill, and slice against the grain for juicy beef every time.

Hawaiian burger sauce with barbecue sauce, pineapple juice, Worcestershire, black pepper, and scallions. A sweet-smoky topping for grilled hamburgers, ready in minutes.

Grilled Ribeye Steak with Guinness Marinade recipe

A bold seafood marinade and grilling sauce with coffee liqueur, citrus, hot sauce, fresh ginger, and dill. Shake it up in a jar and let it transform any fish on the grill.

Cold trout in orange marinade is an Italian make-ahead classic: pan-fried trout steeped overnight in vermouth, orange, and lemon. Serve chilled the next day.

Before you cook the chicken it has to be marinated. The orig inal way that the Colonel used to produce his chicken was to marinate it. The following marinade recipe is still used today at KFC for the Crispy Strips which are marinated daily in 40 to 80 lbs at a time, however the amount of this marinade is only good for about 15 lbs of chicken.

Brooklyn porterhouse (flank steak) marinated overnight in roasted garlic, cilantro, Dijon mustard, balsamic vinegar, and lemon zest, then grilled and sliced thin on the diagonal.

Memphis-style dry rub for ribs with paprika, cayenne, green peppercorns, and Jamaican allspice. A 12-spice blend with real heat and smoky depth. No sauce needed.