Marinade 101: How to Flavor Your Meat
Marinades don't often get the credit they deserve, but they're actually the key to flavorful grilled meats. Figuring out what to put in a marinade and how long to apply it can be tricky. Here's everything you ever wanted to know about marinades, plus some of our favorite recipes to help get you going and grilling.
What goes into a marinade?
You can think of the basic marinade formula as fat + acid + flavors. The fat, like olive or vegetable oil, is for flavoring and moisturizing the food. The acid, most commonly vinegar, is important for penetrating and tenderizing, especially tougher cuts of meat. The flavors are where it gets fun with condiments, herbs and spices. Yogurt and buttermilk are also common marinade ingredients since they provide both fat and acid.
What goes into a marinade?
You can think of the basic marinade formula as fat + acid + flavors. The fat, like olive or vegetable oil, is for flavoring and moisturizing the food. The acid, most commonly vinegar, is important for penetrating and tenderizing, especially tougher cuts of meat. The flavors are where it gets fun with condiments, herbs and spices. Yogurt and buttermilk are also common marinade ingredients since they provide both fat and acid.
How long should you marinate?
Tender items like fish don't need long at all -- 30 minutes should do it. Any longer and the acid could cause the flesh to break down and turn mushy. For lean meats, 30 minutes to 4 hours is enough time. Tougher cuts benefit from longer marinating times, anywhere from 4 to 12 hours for optimum flavor. Chicken cuts can go from 30 minutes to 6 hours, but whole chickens should marinate for 4 to 12 hours.
Things to note:
When marinating your meat, use a large plastic bag or a non-reactive dish, since aluminum and copper will react to the acid.
Don't use too much sugar in your marinade because can cause your meats to char quicker on the grill. If you do use sugar, grill at a lower heat.
Do NOT put used marinades on cooked food since they become contaminated from the raw meat.
Move your meat around while it's marinading. Flip it once or twice if in a dish or shake the plastic bag so the marinade hits every single part.
Give the foods a quick wipe before setting it on the grill. Bits of garlic and onion can char easily.
Some people prefer to salt their food right before or after it goes on the grill. The argument here is that the salt could dry out the meat. Other's like to include it. The choice is yours.
Tender items like fish don't need long at all -- 30 minutes should do it. Any longer and the acid could cause the flesh to break down and turn mushy. For lean meats, 30 minutes to 4 hours is enough time. Tougher cuts benefit from longer marinating times, anywhere from 4 to 12 hours for optimum flavor. Chicken cuts can go from 30 minutes to 6 hours, but whole chickens should marinate for 4 to 12 hours.
Things to note:
When marinating your meat, use a large plastic bag or a non-reactive dish, since aluminum and copper will react to the acid.
Don't use too much sugar in your marinade because can cause your meats to char quicker on the grill. If you do use sugar, grill at a lower heat.
Do NOT put used marinades on cooked food since they become contaminated from the raw meat.
Move your meat around while it's marinading. Flip it once or twice if in a dish or shake the plastic bag so the marinade hits every single part.
Give the foods a quick wipe before setting it on the grill. Bits of garlic and onion can char easily.
Some people prefer to salt their food right before or after it goes on the grill. The argument here is that the salt could dry out the meat. Other's like to include it. The choice is yours.
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