4 Simple Marinades That’ll Have You Wanting Seconds

August 10, 2017

Long live the marinade! A good marinade can make the difference between “meh” and “are there enough for seconds?” Marinating your meat before cooking allows for the flavour to soak all the way through instead of just at the surface. They’re super easy to make and help speed up the cooking process later!

Here are four easy-to-make marinades you need to try.

All you gotta do is throw the ingredients in a bowl and mix your heart out (but not actually, the mixing takes very little effort). Each recipe is good for four sizable cuts of meat.

Honey Lemon Marinade

Perfectly light, sweet, and citrusy. This marinade is ideal for skinned chicken and makes for a great tasting weekday dinner. Here’s what you’ll need:

1 tablespoon fresh lemon juice
1 tablespoon light soy sauce
1 tablespoon honey (slightly warmed for mixing)
2 tablespoons of ginger, grated
Freshly ground pepper, to taste

Tropical Chicken Marinade

A go-to for the summer, this flavourful summer marinade is perfect for an early dinner on the weekend. Sit out on your patio with a refreshing, fruity drink and enjoy each bite that’s packed with a playful melody of sweet, spicy, and tart.

1 cup unsweetened pineapple juice
½ – 1 cup of ketchup (depending on your taste)
½ cup soy sauce
½ cup organic brown sugar
2 cloves of garlic, diced
1 tablespoon ginger, grated

Ginger and Soy Marinade

Pork chop for dinner? Stop scratching your head thinking about what to marinate these juicy cuts with, and look no further than your best pals, ginger and soy sauce. A well-balanced blend of sweet tones, hints of spice from the ginger, and a deep flavour from the soy sauce, you’ll find yourself making this marinade whenever you can!

¼ cup soy sauce
3 tablespoons olive oil
3 tablespoons ginger, grated
3 tablespoons organic brown sugar
1 green onion stem, finely chopped
1 teaspoon ground pepper

Adobo Marinade

Sometimes we need to experience something spicy and bold in flavour. Look no further than the classic Spanish adobo. A spicy dry rub rarely does the trick for me, so turning to a rich marinade for steak is generally the route I go. The acidic additions tenderize and flavour the meat while the jalapeno and cumin fill it with spice. You may want to keep a small glass of milk near by if you’re a spice novice.