View Full Version : Your Favorite Marinade??

07-11-2006, 12:38 PM
I looking for any ideas for pork, chicken, or beef, anything that will give our food a bit more taste. It can be homemade or bottled. TIA!!

07-11-2006, 04:43 PM
Here is a recipe for an easy Caribbean Jerk Marinade

3 Tbl. Jerk Seasoning
3 Tbl. vegetable oil
2 Tbl. soy sauce
1 Tbl. cider vinegar

Combine and add chicken or pork. Marinate for 30 min. in fridge.
Grill or bake meat as you normally would.

We usually do this for pork chops, pork tenderloin or chicken.

We use Jerk seasoning from Schilling, but any will do.


Mom to Julia 4.05

07-11-2006, 06:01 PM
I have only done this with chicken, but it came out great! My neighbor gave me the idea.

Buy a package of taco seasoning and add some water and a little olive oil to it and marinade your chicken in that. Or, just use it as a dry rub. You can serve it with salsa and cheese, however it is great without. It was so easy and so tasty!

ETA -- a key ingredient!

07-12-2006, 09:59 AM
I often go with the "whatever is in the fridge marinade"

I usually throw together a combination of olive oil and balsamic vinegar (tenderizes and adds flavor). Then depending on my mood and the what type of meat I will add:
italian dressing
hot sauce
dijon mustard
worchestershire (sp?) sauce

I also like to marinate in soy and wasabi.

I tend to not use bottled sauces to marinade dishes in b/c I like experimenting. Crazy I know!


07-13-2006, 07:17 PM
For lamb, we do bar-b-que sauce, fresh rosemary, mint extract (or mint leaves) and garlic. We just blend it all together and it works quite well.

Overall, I am of the "let's see what's in my fridge" camp. For a full chicken (to be roasted in the oven or grill), I usually do something with olive oil, fresh rosemary (yes, I have two of these plants), maybe fresh chives, since they're growing like crazy, garlic, lime juice/zest, and honey for sweetness. If I have them in my fridge, I'll sometimes add a grape or some other piece of fruit for sweetness. I blend it all together, coat the chicken (also place some in the cavity), sear at high temp (450+) for 10-15 minutes (to brown it) and then cook the rest at 350 (or 300 if I have time).

There is also a Chipotle Pear Grilling sauce by A Perfect Pear (Napa Valley) that is awesome for pork or beef.

Oh, and there is a pork marinade from 30 day gourmet that's pretty good, although I don't have the book handy at the moment. I can look it up for you if you want.


http://www.windsorpeak.com/dc/user_files/33734.gif 28 months...
http://www.windsorpeak.com/dc/user_files/33732.gif for Leah

07-13-2006, 08:38 PM
For a super quick option, we use Trader Joe's Soy Vey Teriyaki marinade. Yummm.

07-13-2006, 11:04 PM
That sounds awesome! Can I ask how much longer you cook the chicken at 350?

07-14-2006, 12:26 PM
The Trader Joe's Soyaki (their house version of the Soy Vey) is AWESOME!!

Love all of their marinades and sauces, actually.

~ deb
DS born at home 12/03
2 year check up: 25 lbs with clothes on and 35 inches!
BFARed for 20 months and 6 days
(Breastfeeding After Reduction is possible! www.bfar.org)


07-16-2006, 02:52 PM
It depends on the weight of a chicken. Mostly of my chickens are over 4 pounds, so it usually takes another hour or so. Basically, you want to make sure you use a thermometer to check that the inside gets to ... 170, I think it is. I've probably been known to cook it longer than it needs and it's never been dried out. I think the searing of the outside at the beginning is the trick to a moist chicken. I did just get a Dutch oven, though, so I'm going to try using it for my next chicken. :)


http://www.windsorpeak.com/dc/user_files/33734.gif 28 months...
http://www.windsorpeak.com/dc/user_files/33732.gif for Leah

07-21-2006, 11:15 PM
If you want a homemade teriyaki sauce that works for about 1 lb of any meat:

1) 3 tbsp low-sodium soy sauce (you can even find organic brands if you go to an asian grocery market)
2) 3 tbsp sake
3) 1-2 tbsp honey or brown sugar (honey will make it more "sticky", like sticky chicken wings. my ds loves sticky salmon!)
4) a drizzle of sesame oil (or olive, canola, or vegetable oil)

EASY!! if you have a bit more time, add in any or all:

some grated fresh ginger OR ground ginger (ginger is great for digestion and upset tummies)
chopped scallions
red pepper flakes
toasted sesame seeds
crushed garlic

you really can't go wrong with the proportions of the add-ins. except the red pepper flakes, of course :)

If you can't find sake or don't want to use it ( it does burn off completely in the cooking process though) just omit it, add in some water to dilute the soy sauce a bit.

some ways to use this marinade:
1. baste onto chicken wings and bake
2. marinate fish and pan-fry or broil
3. double the amount, add water that is in equal amount to the soy sauce, and simmer cut-up chunks of flank steak in the marinade in a partially covered saucepan for one hour. this is a popular korean steak recipe.
4. whatever you do with it, one tip is to reserve leftover marinade and boil it in the saucepan until it reduces to a thick sauce, then drizzle over your cooked meat.

ok. you can tell i get excited about soy sauce :)

07-22-2006, 04:33 PM
My Mom's marinade - I have no idea where she got the recipe, but it works well for almost any meat.

1/2 cup olive oil
2 good dashes Worchestershire Sauce
1/2 teaspoon powdered ginger
1/4 cup soy sauce
3 shakes garlic powder
2 tablespoons vinegar (cider or wine is best)

07-22-2006, 10:21 PM
From Cooking Light... The instructions are for stove top skillet prep, but it works very well on the grill and for other steak cuts. Just be sure to boil the marinade to use it as a sauce afterward.


1/3 cup dry red wine
1/4 cup beef broth
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1/4 teaspoon coarsely ground black pepper
3 garlic cloves, minced

4 (4-ounce) beef tenderloin steaks (1 inch thick)
2 teaspoons coarsely ground black pepper
1/2 teaspoon salt
1 teaspoon vegetable oil
1 teaspoon prepared horseradish

To prepare marinade, combine first 6 ingredients in a large zip-top plastic bag. Add steaks to bag, and seal. Marinate in refrigerator for 2 hours, turning occasionally.

Remove steaks from bag, reserving marinade. Sprinkle 2 teaspoons black pepper and salt over each side of steaks. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add steaks, and saute for 3 minutes on each side or until the steaks are at the desired degree of doneness. Remove steaks from pan. Add reserved marinade to skillet, and boil 1 minute, scraping skillet to loosen browned bits. Stir in horseradish.