Best 4 Easy Chicken Or Beef Marinade Recipes

**Discover a World of Flavor: An Exploration of Easy Chicken and Beef Marinades**

Unleash the culinary magic of easy chicken and beef marinades, and embark on a journey of taste sensations. With a myriad of flavorful options, these recipes will transform your ordinary meals into extraordinary culinary delights. From zesty lemon-herb marinades that dance on your palate to savory soy-based creations that pack a punch, each recipe offers a unique experience. Experience the smoky allure of chipotle-infused marinades or tantalize your taste buds with the vibrant blend of spices in a Middle Eastern-inspired marinade. Whether you prefer the classic simplicity of a garlic-herb marinade or the bold zest of a citrus-based concoction, these recipes have something for every palate. Prepare to elevate your chicken and beef dishes to new heights of flavor and create memorable meals that will leave a lasting impression.

Here are our top 4 tried and tested recipes!

BEST CHICKEN MARINADE

Best Chicken Marinade image

Try one of these 6 chicken breast marinade recipes to infuse your chicken with flavor. By using a chicken marinade, your chicken will come out so juicy and tender.

Provided by Lee Funke

Categories Marinade

Time 30m

Number Of Ingredients 54

Ingredients

1 - 1.5 lbs. boneless skinless chicken breast
1/4 cup olive oil
2 tablespoons lime juice
1 tablespoon rice vinegar
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon ground pepper
1 tablespoon fresh chopped cilantro
1 - 1.5 lbs. boneless skinless chicken breast
1/4 cup olive oil
2 garlic cloves (minced)
3 tablespoons lemon juice
1/2 teaspoon ground mustard
1 tablespoon fresh dill
1/2 tablespoon white rice vinegar
2 teaspoons honey (or maple syrup)
1/4 teaspoon salt
1 - 1.5 lbs. boneless skinless chicken breast
1/4 olive oil
1/4 cup BBQ sauce
1 teaspoon chili powder
1/2 teaspoon smoked paprika
2 cloves garlic (minced)
1/4 teaspoon salt
1/4 teaspoon pepper
1 - 1.5 lbs. boneless skinless chicken breast
1/4 cup soy sauce
2 teaspoon fresh grated ginger
1/2 teaspoon sriracha
2 cloves garlic (minced)
3 tablespoons maple syrup
2 tablespoons chopped green onion
2 tablespoons rice vinegar
1 - 1.5 lbs. boneless skinless chicken breast
1/4 cup olive oil
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1 tablespoon water
1 teaspoon Italian seasoning
1 teaspoon red pepper flakes
1 clove garlic (minced)
2 tablespoons fresh chopped parsley
1 tablespoon fresh chopped basil
1 - 1.5 lbs. boneless skinless chicken breast
1/4 cup olive oil
3 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic (minced)
1 tablespoon fresh chopped basil

Steps:

Choose a chicken marinade flavor and place all ingredients (minus the chicken breast) into a medium bowl and whisk to combine.
Place chicken breast into a glass container or gallon-size bag. Then, pour the marinade on top of the chicken, making sure it is covered.
Let chicken marinate in the refrigerator for at least 30 minutes or for up to 6 hours.

Nutrition Facts : Calories 201 kcal, Sugar 2 g, Fat 13 g, Carbohydrate 3 g, Protein 26 g, ServingSize 1 serving

CHICKEN AND BEEF FAJITAS

Chicken and Beef Fajitas image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 5h10m

Yield 15 servings

Number Of Ingredients 45

Ingredients

1/2 cup olive oil
1/4 cup chili powder
3 tablespoons Worcestershire sauce
1 tablespoon ground cumin
1/2 teaspoon red pepper flakes
3 cloves garlic, minced
Juice of 3 limes
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
3 pounds boneless, skinless chicken breasts
3 pounds skirt steak
5 plum (Roma) tomatoes
3 jalapeno peppers
1/2 large (or 1 small) onion
1 bunch fresh cilantro
1/2 lime
Salt
2 medium onions, halved and sliced
1 green bell pepper, seeded and sliced into strips
1 green bell pepper, seeded and sliced into strips
1 orange bell pepper, seeded and sliced into strips
1 orange bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
2 tablespoons olive oil
Salt and freshly ground black pepper
30 to 40 flour tortillas
Fiesta Beans, recipe follows
1 pound grated Cheddar cheese
One 8-ounce container sour cream
5 limes, sliced into wedges
2 pounds dried pinto beans
6 cloves garlic, minced
2 green bell peppers, seeded and diced
2 orange bell peppers, seeded and diced
2 red bell peppers, seeded and diced
1 onion, diced
1 ham hock (or 6 slices thick-cut bacon, cut into pieces)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper

Steps:

For the marinade: In a blender, combine the olive oil, chili powder, Worcestershire, cumin, red pepper flakes, garlic and lime juice. Next add the sugar, salt and pepper and blend the marinade until it's totally combined and smooth.
For the meat: Place the chicken and beef in separate 2-quart baking dishes or large resealable plastic storage bags. Pour the marinade over the chicken and beef and rub the marinade all over the meat. Give your hands a good wash, and then cover the dishes with plastic wrap and let them marinate in the fridge for 4 to 6 hours.
For the pico de gallo: Chop the tomatoes, jalapenos and onion into a very small dice. (Leave the seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos to your preferred temperature.) Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half a lime into the bowl. Add salt to taste and stir again.
For the fajita vegetables: Throw the onions and bell peppers into a bowl and toss with the olive oil and some salt and pepper.
When ready to cook, preheat the grill to high heat.
Cook the chicken on both sides until completely cooked through (or to an internal temperature of 165 degrees F), about 4 minutes per side. Remove it to a platter to rest for 5 to 10 minutes.
Grill the beef on both sides until completely cooked through, about 5 minutes in total. Remove it to a platter to rest for 5 to 10 minutes.
Tip the fajita vegetables into a grill basket and grill until cooked, tossing occasionally, about 10 minutes.
To put it all together: Pile the veggies on a platter. Slice the chicken and beef.
For the fixins: Wrap the tortillas in foil and warm through on the grill. Serve the chicken, beef and veggies with the warm tortillas, Fiesta Beans, grated cheese, sour cream, lime wedges and pico de gallo.
Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.
Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.

EASY MEAT MARINADE FOR BEEF, CHICKEN OR PORK

Easy Meat Marinade for Beef, Chicken or Pork image

This is a marinade that is never the same. So if you like having different flavors all the time, then this is the recipe for you. Very easy and fast to make. You also get to taste every step! This marinade works on just about any type of beef, chicken or pork. I have not tried it on fish.

Provided by J Zoch

Categories < 15 Mins

Time 15m

Yield 4-8 serving(s)

Number Of Ingredients 14

Ingredients

1 -2 cup sweet and spicy barbecue sauce
2 teaspoons garlic salt (to taste)
2 teaspoons onion salt (to taste)
3 tablespoons onion flakes (to taste)
2 teaspoons Lawrys seasoned garlic salt (to taste)
2 tablespoons mesquite liquid smoke (to taste)
2 tablespoons hickory liquid smoke (to taste)
2 tablespoons liquid smoke (to taste)
2 tablespoons Worcestershire sauce (to taste)
1 cup red wine
2 tablespoons lemon juice (to taste)
2 tablespoons lime juice (to taste)
1 tablespoon cayenne pepper, if you want it hotter add more
1 tablespoon honey, if you want it sweeter add more

Steps:

Start with some BBQ sauce as the base.
Add all ingredients as you would like, taste along the way. That is the fun part.
When you have the right marinade for you, place meat in 9x13 pan and marinate.
Marinate meat as long as you like depending on the type of meat you are using.
I cook my meat in the same pan with the marinade. Usually on the grill. But can be done in the oven as well.
Doing this makes the meat very flavorful and extremely tender.

AWESOME MARINADE FOR SHRIMP CHICKEN OR BEEF

Awesome Marinade for Shrimp Chicken or Beef image

In our opinion this is best on shrimp, second for chicken. A friend of mine got this from a cancer awareness book and it's become a big time hit in our family. Some people save part of it and use it over rice as well. It's VERY good.

Provided by CandyTX

Categories Low Protein

Time 10m

Yield 1 batch

Number Of Ingredients 7

Ingredients

1/2 cup light brown sugar
6 tablespoons olive oil
4 tablespoons apple cider vinegar
3 garlic cloves, minced
3 tablespoons Dijon mustard
4 tablespoons lemon juice
1/2 teaspoon salt

Steps:

Whisk all ingredients together.
Use as a marinade - best to let it set for 4-8 hours. Will work for about 2 pounds of your chosen meat.

Nutrition Facts : Calories 1201.6, Fat 82.4, SaturatedFat 11.3, Sodium 1716.4, Carbohydrate 119.4, Fiber 1.9, Sugar 108.9, Protein 2.6

Tips:

Use fresh ingredients: The fresher the ingredients, the better your marinade will taste.
Choose the right marinade for your meat: Different types of meat require different marinades. For example, chicken and fish benefit from a light, citrusy marinade, while beef and pork can handle a heavier, more flavorful marinade.
Experiment with different flavors: There are endless possibilities when it comes to marinades. Don't be afraid to try different herbs, spices, and liquids to create your own unique flavor combinations.
Let the meat marinate for at least 30 minutes: The longer you marinate the meat, the more flavorful it will be. However, don't marinate the meat for more than 24 hours, as this can make the meat tough.
Cook the meat over medium heat: This will help to prevent the meat from drying out.
Let the meat rest before slicing: This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Marinating meat is a great way to add flavor and tenderness. By following these tips, you can create delicious marinated dishes that your family and friends will love. So next time you're cooking meat, don't forget to marinate it!