How Long Do I Marinate This?

Here, the right amounts of time to marinate your foods.

marinated-meat-vegetable-kebabs
Photo by  Charles Masters
“Bigger and tougher foods can stand up to the acids in marinades and will be tenderized over time,” says Elizabeth Karmel, author of Soaked, Slathered & Seasoned (Wiley, $20, amazon.com). “Smaller, more delicate pieces should soak only briefly or they’ll get mushy.”
  • Chicken, bone-in pieces: 1 hour.
  • Chicken, boneless pieces: 30 minutes.
  • Beef, chuck roast: 2 hours.
  • Beef―flank, strip, and London-broil steaks: 1 hour.
  • Beef, skirt steak: 30 minutes.
  • Pork, chops and tenderloin: 30 minutes.
  • Pork, shoulder and butt: 2 hours.
  • Lamb, chops: 30 minutes.
  • Fish: 30 minutes.
  • Shrimp, peeled: 15 minutes.