685 marina recipes

Thai-inspired beef and noodles with a sherry-soy-ginger marinade that doubles as the pan sauce. Quick sear on sirloin, fast cornstarch reduction, weeknight dinner ready.

Asian-inspired grilled chicken marinated in white wine, teriyaki, Chinese five-spice, and garlic powder: simple four-ingredient marinade with complex warm-spice flavor on the grill.

Chicken baked in a soy sauce and red wine vinegar marinade with garlic and oregano. Just five pantry ingredients for incredibly tender, savory-tangy results every time.

Missouri-style grilled pork ribs with a vinegar-based marinade of chili powder, toasted cumin, brown sugar, honey, dry mustard, and paprika. Tangy, spicy, and smoke-kissed.

Overnight marinated chicken with vinegar, rosemary, marjoram, and white pepper. Grill or oven-roast for tender, herb-infused meat with a tangy kick from the vinegar marinade.

Broiled flank steak marinated overnight in lemon juice, soy sauce, and oregano, topped with sauteed onions. An 8-hour marinade tenderizes this lean cut into something special.

Lemon marinated chicken breast with olive oil, oregano, bay leaf, and chicken broth. A simple 5-ingredient marinade that keeps grilled or broiled chicken juicy and bright.

Marinated chicken drumettes baked in a sticky Asian glaze of hoisin, soy sauce, plum jelly, honey, and dry sherry. Overnight marinade, then roasted until lacquered and caramelized.

Salmon salad platter with marinated broccoli, hard-boiled eggs, tomatoes, and cucumbers on mixed greens. Dressed with a light tarragon yogurt dressing made from the broccoli marinade.

Sesame-soy marinated beef skewers grilled with green peppers, cherry tomatoes, and mushrooms. Asian-style steak kebabs with a blended ginger-garlic marinade basted on the grill.

Flash-cooked lamb stir-fry with julienned leeks, garlic, sesame oil, and a soy-ginger marinade. A fast, high-heat wok dish with tender marinated lamb slices.

Grilled butterflied leg of lamb in a red wine, soy, and rosemary marinade. Smoky, garlicky, and pink at the center, sliced thin for an easy backyard centerpiece.

Tangy grilled chicken with a Scotch bonnet and white wine marinade, sweetened with tomato paste and brightened with vinegar. A Caribbean-inflected chicken built for hot coals.

Lemon grilled chicken with a warm bay-and-basil marinade. Bone-in quarters basted with citrus and poultry seasoning, charred over coals for juicy, herb-bright BBQ.

High-heat roast flank steak with garlic-oil marinade, portobello mushrooms, and baked potatoes cooked simultaneously on two oven racks. A complete three-component dinner from one oven.

Greek marinated smelts fried in flour, then simmered in a white wine and vinegar marinade with herbs and mustard. A classic cold appetizer served chilled, perfect for a meze spread.