This 2019 photo shows grilled marinated New York Strip Steak in New York. Marinating is a terrific basic kitchen technique. Essentially, you can take any kind of meat, fish or seafood, submerge it in a marinade, and you've turned a plain something into a great dinner. Photo by: Cheyenne Cohen/Katie Workman via AP
August 14, 2019 10:56:18 AM
Marinating is a terrific basic kitchen technique. Essentially, you can take any kind of meat, fish or seafood, or even vegetables or soy products, submerge them in a marinade, and you've turned a plain something into a great dinner.
Marinades add flavor -- what kind obviously depends on the ingredients and seasonings. You can make (or buy!) anything from a Mediterranean herb- and citrus-centered marinade to a ginger- and soy-based Asian marinade to an Indian, spice-infused yogurt marinade.
Marinades also can make foods more tender.
But how long do you marinate chicken? Pork chops? Vegetable kebabs? Tofu?
Here's a primer on all things marinade.
Using marinade as sauce
Safety tips for reusing
Some guidelines (most recipes will give you specific instructions):
- Whole chicken: 4 to 12 hours
- Bone-in pieces: 2 to 6 hours
- Boneless pieces: 30 minutes to 2 hours
- Bigger roasts, such as a chuck roast, leg of lamb, pork shoulder: 2 to 8 hours
- Tougher or larger steaks, like strip, T-bone, rib-eye or London broil: 1 to 2 hours
- More tender cuts of meat, like sirloin, skirt or flank steak, lamb or pork chops: 30 minutes to 1 hour
- Filets, scallops, shrimp: 15 to 20 minutes
- Whole fish, thick fish steaks: 30 minutes
- Tofu: 30 minutes to 1 hour
- Seitan and tempeh: 1 to 6 hours
- Dense vegetables, such as carrots, squash, potatoes: 1 to 3 hours
- Softer vegetables, such as broccoli, zucchini, tomatoes: 30 minutes to 1 hour
For more, try these marinade recipes on my blog, themom100.com: The Best Basic Marinade of the Summer-Dijon, Garlic and Lemon Marinade; Ginger, Lime and Mint Marinade; Indian Curry Yogurt Marinade; Spicy Sesame Asian Marinade; and Jamaican Jerk Style Marinade.