Quite often on a Sunday I’ll marinate a bunch of meat for the coming week (or two), most of which I freeze. For such occasions I would refer to various scraps of paper (and even napkins) I had stuck on my fridge with various marinade recipes on them – ranging from a classic steak marinade, an Italian chicken one, a Mexican marinade, simple marinades for fish, and various Asian marinades.
I finally decided to condense them into one easy “quick reference” image.
I hope you find this easy reference handy too!
This is a photo of chicken I made using the Sticky & Hot marinade – I call it Sticky Pantry Chicken with Rice and Broccolini, and because I used the marinade as a glaze instead of marinade, it’s on the table in 15 minutes!
Here’s one I created for grilling many years ago
Chuck roast in large chunks (5 lbs trimmed)
1/2 C Lea & Perrins
1/2 C Kikkoman teriyaki sauce
garlic powder 1 Tbs or more to taste.
Put all ingredients in a heavy duty plastic bag, marinate overnight, turning a couple of times.
Grill until slightly caramelized
Instant meat candy!
Sounds great! Quick and easy
Thx for the tip!
Hi i enjoy your attractive and fantastic content and want to learn more
Puis-je les avoir en français
Please sent me a copy of the sauce recipe
Hi. Thanks for putting this together. I am just starting to use marinades and it is so nice to have variety all in one place. I was wondering if you freeze the meat in the marinade or freeze the meat after removing from the marinade. Also do you cook the meat before freezing?
Hi Zina, freeze the uncooked meat in the marinade, then thaw and proceed to cook when required. N x
I’m old and old school, I like hard copies of recipes to look at when making them. Is there a printer friendly version of the marinades above?
If you have an iPhone/iPad it’s easy. Touch & hold your finger on the screen near the title for a second, it will show just the recipes & give you the option to share (but not print).
Email or message it to yourself, then when it arrives, touch the image (or link, if you email it) and it’ll open in your browser as a page showing simply the recipes.
You can then print it.