4,274 marinate recipes

Beer-marinated shrimp with garlic, chives, and parsley, soaked overnight then broiled in minutes. Served on shredded lettuce with green onions for a light, flavorful appetizer.

French strawberries in red wine with sugar, lemon juice, and fresh thyme. Marinate for 3 hours to overnight for a sophisticated, no-cook Burgundy dessert.

Broiled chicken wings marinated in peanut butter, curry powder, fresh ginger, garlic, soy sauce, and lemon juice. A satay-style wing with sticky, nutty, spiced flavor. Great on the grill too.

Spicy green beans glazed with orange juice, brown sugar, and butter with serrano chiles. Marinated for an hour, then simmered into a sweet-heat side dish.

No-bean Texas-style chili with five pounds of ground chuck simmered in beer with garlic, jalapeño, cumin, and red chilies: pure meat chili that marinates for depth and feeds a crowd.

Gulai Merah, Sumatran red-braised short ribs marinated in a spice paste of chiles, shallots, ginger, and turmeric with lemongrass and salam leaf. A slow-braised Indonesian beef dish.

Persian kebabs marinate cubed lamb in lemon juice, garlic, and bay leaf, then thread the meat with tomato, green pepper, and eggplant for grilling. Bright, herby skewers built for the barbecue.

Fresh Bahamian-style conch salad marinated in lemon juice with crunchy cucumber, bell pepper, celery, and tomato. No cooking required, just chill and serve.

Marinated mushroom and artichoke salad with tarragon vinegar dressing, chilled 24 hours and served on greens. Italian-style cold appetizer with sharp, herbal flavor.

Grilled teriyaki salmon steaks marinated in teriyaki sauce with garlic, peanut oil, and parsley, basted on the grill until flaky. Served hot or cold.

Szechuan-style tangerine beef stir-fried with dried orange peel, chili peppers, and roasted peppercorns. Flank steak marinated in soy, ginger, and rice wine.

Yogurt-marinated veal ribs with garlic, olive oil, and crushed red pepper, baked then finished on the grill. An Indian-inspired marinade that tenderizes and flavors the meat.

Mushrooms Montreal is a no-cook appetizer of raw sliced mushrooms in a lemon cream dressing with scallions and parsley. Served immediately or marinated for deeper flavor.

Grilled chicken adobo marinated in Yucatecan achiote paste, orange juice, cinnamon, and basil. Stains the chicken deep red-orange and delivers smoky, citrusy flavor straight from the Mexican Caribbean coast.

Turkey breast rubbed with a fiery Cajun spice blend of three peppers, cumin, garlic, and paprika, marinated for two days, then smoked for seven hours. Homemade tasso that brings authentic Louisiana heat to gumbo, red beans, and pasta.

Pork tenderloin marinated in brandy, seared golden, then simmered in a rich apricot cream sauce and sliced over rice. Sweet dried apricots and a pour of heavy cream make this an easy but elegant dinner.