Marinade Recipes

A while back, someone asked about marinade recipes.  I’ve been making my own marinades for ages, mainly b/c they taste so much better than the ones you can buy already prepared at the grocery store.  But now that I know what’s in the ready-made ones, I am committed to making mine from scratch from now on.

This is a very easy change you can make to your menu planning, and it’s so much better for you.  It’s best if you grow a few of the most basic herbs, because fresh herbs make the marinade so much better and they can get expensive.

I always keep olive oil, soy sauce*, and fresh garlic in the house, and I try to keep lemons around. It seems that most marinade recipes use those ingredients.

*A note about soy sauce. Naturally fermented soy sauce is much better for you than the conventional kind we typically buy. And if you are eating gluten-free, you need to be sure to buy the gluten-free version.

Here are a few of my favorite marinades:

Red Wine Marinated Flank Steak
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This recipe is from an old Southern Living cookbook.
Serves: 6
  • 1 cup Italian salad dressing
  • ⅔ cup soy sauce
  • ⅔ cup dry red wine
  • 1 lemon thinly sliced
  • ⅓ cup scallions
  • 1 Tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 2-1/2 pound flank steak
  1. Combine ingredients in shallow pan.
  2. Add steak, turning once. Cover and refrigerate 8-12 hours, turning occasionally. Bring to room temperature and broil 7-10 minutes on each side. Slice in thin slices diagonally across the grain.

Pork Tenderloin Marinade
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Put this marinade on a pork tenderloin overnight and grill to desired doneness. YUM!
  • 1 Tbsp flour
  • 1 Tbsp Dijon mustard
  • 1 tsp thyme (Try using 1 Tbsp fresh! Fresh thyme is divine.)
  • 1 tsp ginger
  • ¼ cup soy sauce
  • ½ cup orange juice
  • 1 clove crushed garlic
  • 2 pork tenderloins
  1. Combine marinade ingredients.
  2. Marinate a pork tenderloin overnight.
  3. Bake at 425 degrees in a covered dish for 30 minutes or until pork reaches 145 degrees.

BBQ Chicken
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this recipe is from my mom
Serves: 6
  • 1 cup ketchup
  • ⅓ cup Worcestershire sauce
  • 1 tsp chilli powder
  • 1 tsp salt
  • 2 dashes tobasco
  • 2 cups water
  • 1 whole chicken, cut into parts, skin in tact
  1. Place chicken parts in a glass 13x9 pan.
  2. Boil the remaining ingredients. Pour over chicken.
  3. Bake at 325 degrees for an hour.

Michael's Marinade
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This is my go-to marinade for all types of meat, from my friend Michael. It works on any meat or vegetable. I usually put it on London Broil, pork tenderloin, or boneless, skinless chicken breasts.
Serves: 8
  • ¼ cup olive oil
  • ¼ cup soy sauce
  • 3 Tbsp lemon or lime juice
  • 3 to 4 cloves minced garlic
  • 1 tsp dried parsley (I use 1 Tbsp of fresh)
  • salt and pepper to taste
  1. Mix ingredients together.
  2. Marinate your meat for at least 30 minutes or as long as 24 hours. (I try to marinate my meats overnight, but sometimes I will throw them together in the morning, and they're just fine.)

Here are some of Ina’s marinade recipes.  I’ve tried most of these, and I’ve never made anything of hers I don’t like.

Herb-Marinated Pork Tenderloins
Marinated Lamb Kebabs
Asian Grilled Salmon
Tuscan Lemon Chicken
Tequila Lime Chicken


  1. says

    This is delicious with fish, but also with chicken and especially veggies. I marinate extra large mushrooms and thickly sliced red bell peppers for grilling. This also makes a great salad dressing for pasta salad.

    2-3 tbsp finely minced red onion
    3 tbsp basil pesto (jarred from the super market)
    4 tbsp good white wine vinegar
    1 tbsp Dijon
    1/2 cup extra virgin olive oil

  2. says

    These look amazing! Will definitely spice up my standard olive oil with Italian seasoning that I make with *everything*. Also FYI, I loved the tomato sauce recipe – had your video going on my laptop in the kitchen while I prepared it!

  3. says

    YUM! That teriyaki marinade sounds great…I’m going to have to try that with Salmon. :)
    Thanks for sharing your recipes. By the way, I’m having a giveaway on my blog and I know you like to cook, so you may be interested – please stop by! 😉

  4. says

    Like you, I make all homemade marinades around here. So much tastier – and healthier too, I’m sure.

    Quick question about garlic: how long does it last (and how do you know when it is bad)?

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