624 marinate sauce recipes

Chinese barbecued spareribs marinated in hoisin, dark and light soy sauce, honey, chili oil, and Marsala wine. Oven-roasted with a sticky, lacquered glaze basted every 15 minutes.

Lemongrass chicken stir-fry marinated in fish sauce, rice vinegar, and scallions then wok-fried with chili peppers. Topped with peanuts, bean sprouts, and fresh cilantro for an authentic Thai flavor.

Asian-inspired broiled lamb shoulder chops marinated in white wine, garlic, soy sauce, and ginger. A quick four-ingredient marinade that tenderizes the lamb and adds savory depth.

Cantonese beef chow fun with wok-seared wide rice noodles, marinated flank steak, fermented black beans, and oyster sauce. Smoky wok hei flavor in 25 minutes flat.

Sweet-savory stir-fried tofu marinated in pineapple syrup, soy sauce, and dry sherry, then wok-tossed with crunchy bean sprouts. Vegetarian and ready in 30 minutes.

Spicy shrimp kabobs marinated in a sweet-heat glaze of apricot preserves, honey, hot sauce, and fresh herbs. Grilled until just white throughout for tender, juicy results.

Chicken breasts marinated in Louisiana cane syrup, hot sauce, and Worcestershire, then smoked over pecan wood with root beer in the water pan. Pure bayou-born flavor.

South African curried lamb kebabs marinated overnight in a sweet-tangy sauce of chutney, curry powder, vinegar, and lemon leaves. Grilled and served with rice and chutney.

Lemon-marinated chicken breast with a saffron pine nut and olive sauce served over vegetable couscous. A Moroccan-inspired three-component dinner with bold North African flavors.

Buttermilk-marinated Cornish game hens baked with turmeric, serrano chiles, and cilantro, served over cumin-spiced corn with a creamy tomato sauce. A showstopping Indian-inspired dinner.

Stir-fried rice noodles with marinated pork, crunchy vegetables, and scrambled eggs in savory oyster sauce. This Singapore-style bee hoon is ready in about an hour.

Traditional Chinese vegetarian ham made from bean curd sheets marinated in soy sauce, star anise, and cloves, then steamed and sliced cold. A plant-based deli classic.

Hawaiian grilled chicken marinated 24-36 hours in pineapple juice, soy sauce, and Worcestershire. The long soak creates deeply flavored, tender chicken with a sweet-savory char.

Grilled shrimp marinated in soy sauce, honey, ginger, garlic, and sesame oil. Jumbo shrimp on the barbie with an Asian-inspired glaze that caramelizes over hot coals.

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.

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.