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!
Hi Nagi,
Can you please tell me the measurements for the middle eastern marinade if I’m marinating 2 kg of chicken?
Love your recipes!!
Hi Jasmine! I’d increase by about 50% 🙂
I made the sticky hot chicken and it was fantastic! are there any other marinades that can be used as a GLAZE in this list?
The only one with a glaze is the sticky hot one. I like my chicken saucy 🙂
Thanks!
That’s so great to hear Jessica! I’m so happy to hear that! Hmm – glaze… not in this list, sorry. Plenty in other recipes though!! N x ❤️
Looking forward to trying these! The Greek recipe…oregano and thyme are those the measurements for dried herbs or fresh? Thanks!
Dried! 🙂 Hope you love them!
thank you Nagi for making life a little easier!
You’re dos welcome Jennie! N x
Your post is very helpful and I can’t wait to try them all… Some of the items listed like “all spices” in the middle eastern marinade which ingredients are in the “all spices” combination, I hope you can list them all and how to make it also the “mixed herbs” in Italian marinade which herbs am I to combine to create the mixed herbs? The spices like mustard, dried rosemary, cumin, cardamon are the ground powder to be used or the seeds?
Hi Ivy! All Spice is a type of spice sold in the spice section of supermarkets, and same as Mixed Herbs 🙂 Can I ask which country you live in? I’m in Australia 🙂 N x
Wow!! I am excited to try all your recipes. I love eating and every time I tried new dish, I am always curious what it was made of. I love to cook too. I love marinades too =)
ME TOO! 🙂 N xx
Thank you for sharing your talent and knowledge =)
These look yummy! Can’t wait to try some to make evening prep time so much quicker on busy evenings after work.
Hope you do Theresa! N xx
I am really enjoying your recipes !!!! I am having trouble printing some recipes from the free cookbook I received when I joined the email for your site. Any suggestions, I have tried copying and pasting, you name it, I’ve tried it. Thanks
How strange Barbara! They are just in an ordinary PDF format so there is no reason why they shouldn’t be ale to be printed. There are links for the books in every new recipe email I send out so you could try redownloading??
Nagi,
Thank you for consolidating and typing out all the recipes.
vern
No worries Vern! 🙂
I want to make Thai meatballs with the Thai marinades. Do you think I can put this marinade in a crockpot? Any suggestions on a recipe for Thai meatballs?
Hi. I just stumbled across this. Do you think I could freeze the meats with these marinades on them and then cook after thawing? I’m about four weeks from my due date and I’m trying to stock up on easy cooking things since my husband can’t cook!!
Congratulations! 🙂 Definately yes that’s what I do ALL the time!
Hi Nagi, does these marinades works good for oyster, milky and buttons mushrooms. Any suggestions for marinade mushrooms? Thanks.
Hi Harsha, I tend not to marinade mushrooms but I do love cooking them with balsamic!
Hi, is that 3 cloves of garlic for the Middle Eastern recipe? Thanks!!
Hi Maria! Yes, sorry about that typo. 🙂
Where is my comment, it appeared for couple of minutes and disappeared.
Just asking you what is the remedy for the salty marinade.
Hi Raj! Just cut back on the soy if it is too salty for your taste. And just to confirm – what type of soy sauce did you use? 🙂
Good morning Nagi,
Thank you for your reply, I have used Yeo’s Light Soya Sauce. Is there any way to fix the marinated ones.
Thanks & regards
Raj
Ahhhh…. light soy sauce is different to normal all purpose soy sauce. It is much saltier I’m afraid 🙁 Have you already got the meat marinating?
Yes, one of my friend told me to add tomato sauce to reduce the salt, and it worked. I also tried the balsamic marinade, we enjoyed.
Hi Nagi, I tried your classic steak marinade, unfortunately it is very salty. Could you please tell us how to fix it. Thanks Raj
Love to cook new and healthy foods for my family and great foods
Glad to hear that David! 🙂
I am taking this sheet to the lake. Dinner quick and easy!!!
Hope you find it handy Mary Sue! N x
I just found your site yesterday and I’m in love. I’m not a good cook but you have inspired me so much. I am a mom of two and your 15 minute meals are perfect. You give a perfect amount of diversity to spice up our food life. Even though my goal is to eat healthy to lose weigh and you have a lot of not so healthy recipes I still feel like I can still work with them to make a healthier version. THAT I feel like is so crucial for people like me. THANK YOU.
Thank you Gabrielle! I’m so glad you have found recipes on here you like!! N x
OK…I’m an old guy with no smart phone (mine just says hi and goodbye) or Ipad thingy… ;o)
I’d like to copy and paste these marinades to my food files.. Any idea how I could do that??
Thank you….:O)
Hi Ross! I suggest downloading the photo then pasting the photo into your food files 🙂 I presume they are Word or some other type of document? They will definitely allow you to paste a photo in!
well duh on me… I was trying to figure out how to make it a rich text doc. but, that worked just fine…
Thank you… :O)
🙂 N x
love the marinade sauces…thank you for sharing these recipes
Thanks Betty! I’m so glad you are enjoying them! 🙂