4,351 marinate recipes

Barbecued pork ribs with currant glaze rubs ribs in ginger, coriander, and paprika, then bastes them with a sweet-tart red currant, orange juice, and Dijon mustard glaze in the final 15 minutes. Glossy ruby-jeweled finish.

It's one of the easiest way to cook a juicy and delicious turkey.

Stuff your chicken breasts with this easy to follow recipe that uses mushrooms, ham and parmesan cheese.

This curry is a delicasy in the Indian state of Goa. It has plenty of coconut and some chilly which go very well with prawns.

Kokoretsi recipe with lamb sweetbreads, heart, and kidneys marinated in lemon-oregano, skewered, wrapped in sausage casing, and grilled over charcoal.

Barbecued lamb neck fillet marinated in rosemary, thyme, garlic, and olive oil for up to 48 hours. Butterflied thin for fast, even grilling.

Greek lamb souvlaki marinated in olive oil, white wine, oregano, and garlic then grilled on skewers. A Mediterranean classic for your next cookout.

Grilled chicken marinated overnight in teriyaki, dry sherry, fresh ginger, crushed fennel seeds, orange zest, and honey. Sticky, smoky, and packed with Chinese-inspired flavor.

Smoker pork ribs marinated overnight in a tomato, vinegar, brown sugar, and Worcestershire sauce, then smoked low for 2 to 3 hours. Sticky, tender backyard barbecue.

Whiskey sour marinated sirloin steak with bourbon, lemon juice, orange juice, and whole peppercorns. A cocktail-inspired marinade for grilling a thick-cut 2-inch steak.

Korean kalbi short ribs marinated in soy sauce, sesame, garlic, ginger, and sugar, then broiled or grilled. Thin-cut, caramelized, and loaded with savory-sweet flavor.

Roast pork loin marinated overnight in ground red chiles, lime juice, cumin, oregano, and orange juice concentrate. Served with a sour cream and white wine pan sauce.

Great Plains kabobs with teriyaki-marinated sirloin cubes, corn on the cob sections, and red bell pepper grilled on skewers. A Midwestern twist on classic beef kebabs.

Master flank steak marinates two trimmed flank steaks in barbecue sauce for 4 to 6 hours, then grills to your preferred doneness. A two-ingredient summer cookout staple.

Pork spareribs marinated overnight in a coriander, garlic, lemon, and chili paste, then baked until caramelized and falling off the bone. Feeds a crowd with just 8 ingredients.

Grilled portobello mushrooms with mango chutney: meaty caps marinated in vinegar, miso, and soy, then crosshatch-grilled and plated on arugula with a fresh diced mango-jalapeño-pepper relish.