635 marinade recipes

Tender chicken and crisp asparagus stir-fried in a savory black bean sauce with garlic and ginger. Classic Chinese restaurant favorite that's faster to make at home than ordering takeout.

Honolulu-style spareribs glazed with teriyaki, lemon, and garlic. Pre-cooked in the microwave then broiled or grilled for sticky, caramelized edges in under 35 minutes.

Traditional German sauerbraten with bottom round beef marinated 3-4 days in vinegar, then braised with red wine, beef stock, and tomato puree. A tangy, fork-tender roast with rich gravy.

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.

Steamed salmon fillets wrapped in blanched cabbage leaves with a soy-ginger-sherry marinade, scallions, and cilantro. An Asian-inspired low-calorie main finished with a squeeze of fresh lemon.

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.

Barbecued lamb ribs in a teriyaki-style marinade with soy sauce, ginger, sherry, and Mei Yen seasoning. Slow-grilled until crisp and deeply caramelized.

Grilled pork country ribs with unique egg marinade that forms a caramelized crust. Served with foil-packet potatoes cooked right on the grill.

Peruvian-style beef skewers marinated overnight in jalapeño-spiked vinegar marinade and grilled over mesquite for smoky, spicy, tangy street food at home.

Grilled fish fillets marinated in dark rum, orange juice, white wine, lime, and soy sauce. The marinade reduces into a glossy, citrusy drizzle.

Grilled Thai shrimp marinated in spicy Thai dressing then barbecued in their shells. A 2-ingredient grilled shrimp recipe that lets the marinade do all the talking.

Authentic Goan pork vindaloo with ground red chiles, cumin, ginger, garlic, and vinegar-spiked marinade slow-cooked low for fork-tender pork and a deep, fiery curry.

Pork BBQ sauce with a massive dose of garlic, minced onion, tiger sauce, Worcestershire, and mustard. A bold, no-cook marinade designed to be stabbed deep into a roast.

Dry-rub beef jerky with thyme, oregano, marjoram, and basil pounded into round steak. A no-marinade Italian-herb-style jerky slow-dried in a very low oven for hours.

Grilled Alaska salmon with an Asian-style marinade of soy sauce, balsamic, ginger, garlic, brown sugar and sesame. Sweet-savory backyard salmon with charred edges.

Tandoori duck marinated in spiced yogurt with cumin, cardamom, and cayenne, then grilled and served over red lentils. Skinned for less fat, the yogurt marinade keeps the meat juicy and tender.