Marinades

  • Sara Quessenberry

The Recipes

  • Southwestern Marinade
    Best with: Boneless chicken breasts, flank steak, pork chops, scallops, mahimahi, bell peppers, summer squash, and zucchini.
     
  • Lemon-Rosemary Marinade
    Best with: Bone-in chicken pieces, lamb chops, butterflied boneless leg of lamb, shrimp, striped bass, summer squash, zucchini, and red onions.
     
  • Ginger-Sesame Marinade
    Best with: London broil, pork tenderloin, pork chops, shrimp, salmon, bell peppers, eggplant, and mushrooms.
     

To Grill With Marinades

For all the recipes listed here, combine the ingredients in a large resealable plastic bag, a shallow bowl, or a baking dish. Add 2 pounds of poultry, meat, seafood, or vegetables and refrigerate, covered, at least 20 minutes and up to overnight. (For fish and scallops, marinate for no more than 15 minutes or they may become mushy.) Turn the food occasionally so all surfaces are exposed to the marinade. Before cooking, remove the food from the container and shake off the excess liquid. Cook on a lightly oiled grill to the desired doneness.


Tips

  • Although you can marinate food in almost any kind of container (but avoid reactive metals, like unlined aluminum and cast iron), it’s best to use 1-gallon resealable plastic bags. They allow the liquid to surround the food completely, ensuring better absorption. Plus, cleanup is a cinch.
  • Toss a marinade once you’ve soaked raw meat in it. The mixture may be contaminated with bacteria.