Best 3 Succulent Marinade Recipes
Succulent and flavorful, grilled meats and vegetables are a staple of summer cookouts and backyard barbecues. Whether you're a seasoned grilling expert or just starting out, having a great marinade recipe on hand is essential for achieving perfectly cooked, tender, and juicy grilled dishes.
This article presents a collection of 10 tantalizing marinade recipes that will elevate your grilling game to the next level. From classic favorites like Herb and Garlic Marinade and tangy Chimichurri Marinade to unique creations such as Spicy Harissa Marinade and Asian-inspired Teriyaki Marinade, these recipes offer a diverse range of flavors to suit every taste and preference.
Each marinade is carefully crafted with a blend of aromatic herbs, spices, oils, and acidic ingredients like citrus juices or vinegar, which work together to tenderize and infuse the食材 with explosive flavors. Whether you're grilling succulent steaks, tender chicken breasts, grilled vegetables, or hearty tofu, you'll find the perfect marinade recipe here to create a memorable grilling experience.
SUCCULENT BEEF SKEWERS
Agnes Ward, of Stratford, Ontario says, "These are no ordinary beef kabobs! They're herb-infused and need to marinate at least an hour or overnight for the best flavor. If you feel like splurging, this recipe's also fantastic with beef tenderloin."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 skewers.
Number Of Ingredients 10
Steps:
- In a shallow dish, combine the first 9 ingredients; add beef and turn to coat. Cover and refrigerate for at least 2 hours or overnight, turning occasionally. , Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Lightly oil the grill rack., Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 8-10 minutes or until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning occasionally.
Nutrition Facts : Calories 170 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 297mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
CITRUS-MARINATED SALMON
"This is the perfect thing to make for a speedy, healthy meal. I sometimes prepare the marinade in the morning and put the salmon in when I get home from work, and within 30 minutes, they're sizzling on the grill. Add a salad and dinner's ready!" Joan Hallford, North Richland Hills, TX
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the first 12 ingredients. Add the salmon; seal bag and turn to coat. Refrigerate for 30 minutes, turning occasionally., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 351 calories, Fat 22g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 202mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein.
SUGARCANE MARINADE
An all-purpose barbecue-style marinade that is great with chicken, quail, and duck.
Yield Makes 4 1/2 cups
Number Of Ingredients 12
Steps:
- In a food processor, combine all the ingredients, and pulse until smooth. Refrigerate until needed; this keeps for 1 month.
- Makes about 1 cup.
- This is the marinade we use on the Tamarind Barbecued Duck with Smoky Plantain Crema .
- Combine 1 1/4 cups Sugarcane Marinade with 1/2 cup tamarind pulp in a small pot and heat over medium-low heat, stirring to dissolve the tamarind. When the mixture just begins to simmer, remove from the heat and pass through a coarse strainer. Let cool.
Tips:
- Use fresh herbs and spices. Dried herbs and spices can be used in a pinch, but fresh herbs and spices will give your marinade a more vibrant flavor.
- Don't be afraid to experiment. There are endless possibilities when it comes to creating a marinade. Try different combinations of herbs, spices, and liquids to find a flavor profile that you love.
- Let your meat or vegetables marinate for at least 30 minutes, but no longer than 24 hours. Marinating for too long can make your meat or vegetables tough.
- Use a resealable bag or container to marinate your food. This will help to keep the marinade evenly distributed and prevent it from leaking.
- Turn your meat or vegetables occasionally while they are marinating. This will help to ensure that they are evenly coated with the marinade.
- Discard the marinade after you have used it. Do not reuse it, as it can contain harmful bacteria.
Conclusion:
Marinating is a great way to add flavor and moisture to your meat or vegetables. With a little planning, you can create a delicious marinade that will make your next meal a hit. So next time you're looking for a way to add some extra flavor to your food, try marinating it. You won't be disappointed.
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