Summer means grilling and nothing boosts the flavor goodness on grilled meat, seafood and veggies like a fantastic marinade. They are simple to make and give an easy flavor jolt to your dinner dishes with only a few ingredients.
(Photo courtesy of Country Living)
Take inspiration for your marinade from different cultures. Chipotle, lime, and agave add instant cha-cha-cha to your chicken. Or try ginger, thai basil, sesame oil, and hot chili paste for a bit of zen for your dish.
My biggest marinade tip is: Make it strong! The bolder the flavor; the bigger the taste. If you make your marinade and it tastes good – then it’s not bold enough. Pump up the flavor even more with spices, garlic, herbs, etc. Get creative!
Citrus juices are common in marinades and add a big hit of brightness to smoky grilled flavors. Keep in mind that marinating with citrus juices for too long can begin to “cook” your protein, particularly fish, before it even hits the heat. I like to use orange juice concentrate to really get a citrus punch in my marinade.
Another quick tip: If your marinade contains sugar or honey, be sure to grill on medium-low heat to prevent burning. Honey or sugar can scorch on high heat.
I’ve included a great chart for making marinades with a basic recipe and then add-ins for you to customize. I also put together some marinating and grilling tips for your next patio party to be grilling-successful!
So this summer, jazz up your cooking with some mouth-watering marinades. –Kathy
Basic Marinade for Grilling
Marinates 4 to 6 portions of protein
2 tablespoons fresh lemon juice
1 tablespoon minced fresh rosemary or other fresh herb
1 tablespoon Dijon mustard
1 tablespoon finely minced garlic
1/3 cup olive oil or salad oil, depending upon which herbs you are using
1/2 teaspoon coarse-ground black pepper or 1/4 teaspoon red chili flakes
4 to 6 portions of protein, such as chicken breasts, steaks, pork loin chops, salmon, or large shrimp, or large portobello mushrooms for a vegetarian option
In a small bowl, whisk together all marinade ingredients.
Lay out protein in a shallow, non-aluminum baking pan. Spoon half the marinade on the top side of each portion and rub it around, then flip the protein and spoon on the remaining marinade, being sure that all surfaces are covered.
Cover pan with plastic wrap and refrigerate for at least 30 minutes or up to overnight.
When ready to cook, heat grill to medium-high heat, then brush grill lightly with oil. Be sure grill is hot before placing protein on it. Sprinkle both sides of protein with kosher salt, and grill on the first side, being sure not to move it until there is a good charred grill mark. (The biggest mistake that home cooks make is to “touch” what they are grilling too much and move it around before it is ready; this causes sticking.)
Grill to desired doneness. No specific time can be given as it will depend upon your heat and what you are grilling. Typically, if there are nice grill marks on each side, the food is probably close to done. You can refer to internal cooking temperatures on the Internet, but I think that most government-determined temperatures are too high. So, until you are a seasoned griller, get a small paring knife and cut a tiny “peek “into the center of what you are cooking. For poultry you will want to see no pink; fish should be just cooked and not dry; shrimp should be just pink on the outside and barely opaque inside; and steaks should be the way you like them!
This marinade is a basic one, so get creative here, too, when you feel ready. Practice makes perfect. And grilling is “rustic,” so if you make a mistake, it is not the end of the world—just jump back in and try it again soon.
Recipe by Kathy Casey Food Studios®
Marinade Customization Chart
| Acid | 1/4 cup | Any of the following or a combination equaling 1/4 cup:
lemon juice lime juice cider vinegar balsamic vinegar red wine vinegar white wine vinegar rice wine vinegar |
| Dijon mustard | 2 teaspoons | |
| Kosher salt | 3/4 teaspoon | (use less if adding cheese or olives) |
| Oil | 3/4 cup | Any of the following or a combination equaling 3/4 cup:
mild-tasting vegetable oil, such as canola olive oil, extra-virgin olive oil nut oils, such as hazelnut or walnut oil (do not use nut oils for more than half of total oil) |
| Flavorings | as desired | black pepper, pinch of cayenne pepper
1 tablespoon grated lemon, lime or orange zest (colored part only—no white pith) 1 tablespoon chopped mild fresh herbs (basil, tarragon, chives, oregano, cilantro) 1 1/2 teaspoons chopped strong fresh herbs (thyme, rosemary, marjoram) 2 tablespoons chopped calamata olives, sun dried tomatoes or roasted peppers 2 to 3 teaspoons finely minced fresh garlic 2 to 3 teaspoons finely minced fresh ginger 1 tablespoon honey 2 teaspoons sugar 2 teaspoons poppy seeds 1 tablespoon Asian-style sesame oil 1 tablespoon toasted sesame seeds 1 tablespoon finely minced shallots 2 tablespoons thinly sliced green onions 1 teaspoon hot chili paste or hot sauce |
In a small mixing bowl, use a small wire whisk and combine together your acid component, Dijon mustard and salt. Then slowly whisk in the oil, adding it in a thin drizzle. This technique is to emulsify (make smooth and combined) your marinade. Then add your flavoring components.
You can keep the unused marinade refrigerated for up to 2 weeks. Experiment with different flavorings and combinations. Discard after using the marinade.
Marinating tips:
Created by Kathy Casey Food Studios®
Lemon & Caper Marinade for Seafood or Chicken
Makes about 1/3 cup
2 teaspoons finely minced fresh lemon zest
1 tablespoon finely minced fresh basil
2 teaspoons finely minced fresh thyme
1 tablespoon thinly sliced fresh chives
2 tablespoons capers, finely chopped
1 tablespoon fresh lemon juice
1/4 cup extra virgin olive oil
Whisk all ingredients together well.
Keep refrigerated for up to 2 days.
Marinate fish, shrimp, scallops or chicken breasts for at least 4 hours or up to 8 hours.
Recipe by Kathy Casey Food Studios®
Cider Marinade for Chicken or Pork
Makes 1 cup
1/4 teaspoon crushed red chili flakes
1 teaspoon rubbed dry sage or 1 Tbsp. fresh sage finely minced
1 teaspoon dry thyme leaves or 1 Tbsp. fresh thyme finely minced
3/4 teaspoon celery seed
1 tablespoon sugar
2 teaspoons finely minced lemon zest
1/2 cup apple cider
4 teaspoons cider vinegar
2 tablespoons Dijon mustard
1/4 cup salad oil
Whisk all ingredients together well. Keep refrigerated for up to 1 week.
Marinate chicken breasts or pork chops for at least 4 hours or up to 8 hours before cooking.
Recipe by Kathy Casey Food Studios®
Citrus Mojo Chili Marinade for Poultry, Pork or Seafood
Makes 3/4 cup
2 teaspoons finely minced orange zest
1 orange
1 tablespoon fresh lime juice
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chili powder
2 tablespoons finely minced garlic
2 tablespoons finely minced onion
Zest the orange and then cut off the peel and white pith from it. Cut orange into large chunks. Place in a food processor or blender with the remaining ingredients and process until as smooth as it will get.
Will keep refrigerated for up to 3 days.
Marinate fish, turkey breast slices, chicken, shrimp or pork for at least 2 hours or up to overnight.
Recipe by Kathy Casey Food Studios®
Chermoula Marinade for Prawns, Chicken, Veggies or Steak
Makes about 1/2 cup
1/2 teaspoon ground cinnamon
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon black pepper
1 teaspoon salt
1/4 cup chopped cilantro
1/4 cup chopped parsley
1 tablespoon minced garlic
1 teaspoon chopped fresh ginger
2 tablespoons minced fresh lemon zest
1 tablespoon fresh lemon juice
1/3 cup olive oil
Place all ingredients in a food processor or blender and process until almost smooth.
Keep refrigerated for up to 3 days. Marinate chicken breasts, shrimp, or beef steaks for at least 4 hours or up to overnight.
Recipe by Kathy Casey Food Studios®
