140 marina recipes

Master flank steak marinade method using only barbecue sauce. Layer, refrigerate, grill, and slice against the grain for juicy beef every time.

Grilled lemon garlic chicken breasts glazed with orange marmalade for a sweet-tart, golden finish. Uses a butter, lemon juice, and garlic marinade with an oven-bake option.

Beef brisket marinated 48 hours in red wine vinegar with herbs, then smoked 6-7 hours at 225°F for tender, aromatic slices.

Pan-seared chicken supremes marinated in lime, white wine, ginger, garlic, and tarragon, finished with a glossy cinnamon-colored pan sauce reduction. Classic French bistro technique.

Broiled salmon steaks basted with a garlic, lemon, and tarragon butter marinade with a touch of red pepper flakes. Fast, fresh, and ready in under 15 minutes.

Cold trout in orange marinade is an Italian make-ahead classic: pan-fried trout steeped overnight in vermouth, orange, and lemon. Serve chilled the next day.

This dish certainly requires some work, but the result is so worth it. The lamb is juicy and packed with flavour, and the stuffing is also delicious.

Tofu antipasto salad with bell peppers, mushrooms, olives, and tomatoes in a balsamic-oregano marinade. A colorful vegetarian appetizer or side, no cooking required.

Grilled salmon steaks brushed with lemon juice, olive oil, and crushed basil. A simple three-ingredient marinade that lets the salmon's flavor take center stage.

Strawberry shortcake with Bisquick drop biscuits, 2-day macerated strawberries, French vanilla ice cream, and fresh whipped cream. The 2-day strawberry marinade is what makes this one special.

Melomakarona (fenekia) are traditional Greek honey cookies made with orange juice, cognac, farina, and walnuts. Baked, dipped in warm honey syrup, and dusted with cinnamon.

Jalapeno chicken fajitas with lime-garlic marinated chicken breast, pepper jack cheese, and fresh toppings in warm flour tortillas. Simple marinade, big Tex-Mex flavor.

Yellow Hell is a Caribbean mango marinade with scotch bonnet pepper, dark rum, coconut milk, ginger, and lime. Fruity, fiery, and built for grilled chicken, pork, or seafood.

Transform herring fillets into tender, tangy pickled bites with this simple two-day marinade. A classic Polish holiday tradition that takes minutes of hands-on work.

Beef sirloin kabobs with tri-color bell peppers and mushrooms in a honey-Dijon-lemon marinade. Broiled or grilled skewers with oregano, served over wild rice.

Honey and lemon marinated leg of lamb roasted with potatoes, fresh rosemary, thyme, and oregano. One pan, up to a 24-hour marinade, and a beautifully gilded finish.