308 marinade recipes

Chinese beef and green pepper stir-fry with a soy-wine marinade and thin cornstarch gravy. Thinly sliced round steak wok-fried in under 10 minutes.

Artichoke heart pasta sauce with marinated artichokes, Roma tomatoes, Parmesan, and fresh parsley. The reserved artichoke marinade adds tangy depth to every spoonful.

Grilled marinated London broil (flank steak) in a red wine, balsamic, garlic, soy, and honey marinade. Sliced thin against the grain for tender BBQ beef.

Venison marinated up to 48 hours in red wine, brandy, and aromatic herbs, then baked tender and served with a rich pan gravy, carrots, and onions. A hunter's reward worth the wait.

Whole grilled trout marinated in soy sauce, sherry, lemon juice, garlic, and oil. One hour of soaking and 15 minutes on the grill for smoky, savory fish that's perfect for a fresh catch.

Caribou roast marinated 48 hours in gin, apple cider vinegar, and beef stock, then draped with bacon and slow-roasted. Gin's juniper notes are a natural match for wild game.

North Carolina-style pork ribs with a salt-pepper-red pepper rub and a tangy vinegar-butter basting sauce. Eastern NC barbecue flavor built on heat, acid, and smoke.

Barbecued chicken in a fiery citrus marinade of orange juice, scotch bonnet, garlic, and cilantro, grilled until crisp and served with lime-dressed chargrilled spring onions. Pile it into a wrap.

Jamaican chicken wings marinate overnight in jerk seasoning with Scotch bonnet, allspice, dark rum, and warm spices, then bake to a sticky-sweet finish. Authentic Caribbean party wings.

Stir-fried chicken with cantaloupe and honeydew melon balls, ginger, honey, and a dash of sesame oil. A sweet-savory Asian-inspired dish with fresh fruit.

Chinese barbecue pork tenderloin marinated in hoisin, soy sauce, black bean sauce, sherry, and five-spice powder. Oven-roasted with three flavor variations included.

An amazing Appetizer. Quick and Easy to Prepare. Always a Hit with your Guests.

Grilled quartered chicken marinated overnight in Kikkoman roasted garlic teriyaki sauce. A two-ingredient backyard barbecue recipe that delivers serious Asian-inspired flavor.

Yogurt-marinated cumin chicken with turmeric, coriander, and green chile. Indian-style baked chicken that turns weeknight bird into something fragrant and tender. Serve over rice.

Orange tangerine beef, a Szechuan-style stir fry with flank steak, dried chili peppers, and fragrant dried orange peel for classic smoky citrus-spice heat.

Italian-style pork tenderloin roasted and marinated in balsamic vinegar, rosemary, sage, and pink peppercorns. A make-ahead dish that gets better up to 3 days in the fridge.