625 marinade recipes

Baked chicken wings with three marinade options: teriyaki with ginger, orange barbecue with marmalade, and classic sweet and sour. One recipe, three flavors for your next party platter.

Citrus Marinade and Salsa (For Chicken or Fish) recipe

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.

Grilled Ribeye Steak with Guinness Marinade recipe

Hawaiian burger sauce with barbecue sauce, pineapple juice, Worcestershire, black pepper, and scallions. A sweet-smoky topping for grilled hamburgers, ready in minutes.

Cajun-style lamb and goat marinade with white wine, creme de menthe, soy sauce, hot pepper sauce, and dried mint. Soak 6 to 12 hours, then use as basting sauce.

Grilled beef chuck roast marinated 24 hours in bourbon, soy sauce, and brown sugar. This bold, savory-sweet marinade tenderizes the meat and builds a rich caramelized crust on the grill.

Brooklyn porterhouse (flank steak) marinated overnight in roasted garlic, cilantro, Dijon mustard, balsamic vinegar, and lemon zest, then grilled and sliced thin on the diagonal.

Spicy Caribbean chicken marinade with jalapeño, allspice, thyme, and honey blended smooth, then poured over chicken breasts before grilling. Sweet, hot, and aromatic, the bones of jerk seasoning without the work.

Memphis-style dry rub for ribs with paprika, cayenne, green peppercorns, and Jamaican allspice. A 12-spice blend with real heat and smoky depth. No sauce needed.

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

Grilled beef blade steaks marinated overnight in a spicy orange-soy blend with garlic, red pepper flakes, and apple cider vinegar. Served with grilled red bell peppers.

Overnight marinated pork ribs slow-grilled with tangy vinegar ketchup baste for fall-off-the-bone tenderness and smoky char on the grill.

Grilled Chicken Breasts in Raspberry Vinegar Marinade recipe

Grilled lamb skewers marinated overnight in fresh mint, orange juice, Sichuan peppercorns, ginger, and sherry. Bold East-meets-Mediterranean flavors on the grill in under 10 minutes.

Tender lamb rib chops marinated overnight in red wine, crushed juniper berries, garlic and extra-virgin olive oil, then grilled until charred and smoky. Serve with olives and charred pepper skewers.