Various Marinades

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Original poster
Jan 5, 2014
Again credits go to the folks that were willing to share, ENJOY!

~Garlic Basil Chicken Marinade

Garlic cloves and fresh basil add discernable but not overpowering flavor to Paul Kirk’s chicken marinade.

Yield 1-1⁄2 cups

1⁄2 cup white wine vinegar

4 large garlic cloves

1⁄4 cup fresh lemon juice

1 teaspoon sea salt

1⁄4 cup distilled water

1 teaspoon fresh ground black pepper

8 fresh basil leaves

1⁄2 cup canola oil

1 In food processor, combine vinegar, lemon juice, water, basil, garlic, sea salt, and black pepper.

2 Process, slowly adding oil in a steady stream.

Store in refrigerator in air- tight container.


Cajun Marinade for Grilled Beef Tenderloin

Paul Kirk puts beef tenderloin right in the name of this recipe, but you have no reason not to use it on any old steak you may want to throw on the grill. Kirk’s recipe makes enough marinade for about 4 to 6 pounds of beef.

2 to 8 hours of marinade time Yield: 3⁄4 cup marinade

1⁄4 cup Louisiana hot sauce

2 garlic cloves, pressed

1⁄4 cup teriyaki sauce

1 tablespoon Creole or Cajun seasoning

2 tablespoons Worcestershire sauce

1 In a small bowl, combine all ingredients.

2 Refrigerate or use right away.


Vietnamese Lemongrass Rub

This recipe from Brandon Hamilton creates a wet rub — any seasoning mix that incorporates a little oil to form a paste. The lemongrass offers a nice summery flavor that pairs especially well with lamb. You can use this rub with seafood or chicken, too. Yield: 4 servings

3 fresh lemongrass stalks, root end trimmed and 1 or 2 outer leaves discarded from each stalk 2 shallot, chopped

3 garlic cloves, chopped

2 teaspoons freshly chopped and peeled ginger Zest of 1 lemon Juice of 1 lime

1-1⁄2 tablespoons sugar

1 teaspoon salt

1⁄2 teaspoon ground cayenne pepper

3 tablespoons water

2 tablespoons fish sauce (optional)

5 tablespoons peanut oil or vegetable oil

1 Thinly slice bottom 6 inches of the lemongrass, discarding the remainder.

2 Puree lemongrass, shallots, garlic, ginger, lemon zest, lime juice, sugar, salt, cayenne, water, and fish sauce in a food processor, scraping down the sides occasionally, until as smooth as possible, about 2 minutes

3 To finish the rub, slowly drizzle the peanut oil or vegetable oil into the rub mixture while the food processor is on. Continue processing until oil is incorporated. Note: Use the wet rub just like you would a marinade, letting it sit on the meat in the refrigerator to absorb the flavors. Blot off the wet rub before you cook. You can find lemongrass in the produce sections of most grocery stores. It’s a perennial grass that has an extremely tough texture but a very fresh and light lemon flavor that is used a lot in Thai and Vietnamese cooking. Look for firm stalks that are pale yellow or white at the bottom and green elsewhere. Leave browned stalks of lemongrass in the store. If you’re having trouble finding lemon- grass, try an Asian market.


Teriyaki Marinade

This recipe from the Team N2Que works as well with chicken or fish as it does with steak

Yield: 1⁄4 cup

1 tablespoon fresh minced ginger

1⁄2 teaspoon dried red pepper flakes

3 tablespoons soy sauce

Salt and pepper, to taste

1 minced shallot

1 Combine all ingredients in a large freezer bag or plastic bowl with lid and mix.

2 Refrigerate or use right away.


Hot Pepper Steak Marinade

A standby for Team Pepperitaville, this super-spicy marinade works especially well for steak, but it’s nice on chicken or pork, too. And just in case you’re planning to cook venison, as the team often does, add Italian dressing to the mix. Preparation time: 45 minutes (including roasting and peeling)

Yield: About 3 cups

10 jalapeño peppers

5 cayenne peppers

1 green bell pepper

2 banana peppers

4 Roma tomatoes

2 cloves garlic

1 tablespoon Creole seasoning

1⁄2 cup vinegar

1 cup water

Juice of 1⁄2 lime

1 cup packed brown sugar

1⁄4 cup granulated sugar

1⁄4 cup soy sauce

6 ounces tomato paste

1 Roast jalapeño, cayenne, green bell, and banana peppers (see Chapter 12 for instructions; the oven-roasting method works better for the smaller peppers).

2 Peel and deseed roasted peppers, wearing plastic gloves or washing your hands immediately afterward.

3 Peel tomatoes (see Chapter 12) and garlic.

4 In food processor, process tomatoes and garlic until they’re almost smooth.

5 In a medium pot, combine pepper mixture and all other ingredients.

6 Over medium heat, cook mixture until it reaches the consistency you want. (It thickens as it cooks.)

7 Let cool and pour into airtight storage containers. Note: A little of this mix goes a long way, but the marinade keeps well in the fridge for a good long time, so this 3-cup batch is likely to last a while.


Brisket Marinade

Sweet as Coke tastes when you drink it, it offers acidity in recipes like this one, from the GB-Que team.

8 hours to marinate

Yield: About 1-3⁄4 cups

12-ounce can of Coke

1⁄4 cup Worcestershire sauce

2 tablespoons olive oil

1 teaspoon ground mustard

1 teaspoon cumin

1 teaspoon ancho chile powder

1 teaspoon cayenne

1 teaspoon red pepper flakes

3 tablespoons brown sugar

1 tablespoon garlic powder

1 teaspoon onion powder

1 tablespoon chipotle pepper flakes

1⁄4 teaspoon ground cloves

Salt and pepper to taste

Hot sauce to taste


Lemon Marinade for Smoked Turkey

Raisins add sweetness, and the cilantro and mint leaves give a nice sharp flavor to this marinade by Paul Kirk

Yield: About 11⁄2 cups

1 cup water

1⁄4 cup golden raisins

1⁄4 cup fresh lemon juice

1 tablespoon balsamic vinegar

2 tablespoons cilantro leaves, minced

2 tablespoons mint leaves, minced

1 teaspoon salt

1 teaspoon black pepper

Zest of one lemon

1 cup olive oil

1 In a small pan, bring the water to a boil.

2 Add the raisins, remove from heat, cover, and let stand 5 minutes.

3 Drain the water from the raisins and combine with remaining ingredients in a medium bowl.

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