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Marinades are the secret to more flavorful weeknight cooking. They work hand-in-hand with meal prep to flavor basics like chicken and shrimp, so when Wednesday night rolls around, you’re minutes away from juicy, tender meat (or tofu!).
Marinades don’t need to be complicated. These simple recipes will show you how easy it is to pack a ton of flavor into protein with just a few pantry ingredients.
6 All-Purpose Marinades for Any Kind of Protein
Our formula for the best-ever marinades is equal parts brine (salt and water) and seasoning. For the following marinades, we started with our basic chicken marinade and switched up the seasonings, liquids, and acidic ingredients.
- The liquid: 1/2 cup water. This gives the meat moisture.
- The fat: 1/4 cup olive oil. You can use almost any oil, but we find olive to be the best all-purpose oil. It keeps the meat moist, helps with browning, and prevents sticking during cooking.
- The acid: This ranges from lemon juice to red wine to yogurt. It helps tenderize the meat while adding flavor.
- The seasoning: 1 teaspoon kosher salt, plus a variety of dried and fresh herbs or ground roots like garlic or ginger.
- The protein: 1 1/2 to 2 pounds chicken, shrimp, pork, beef, salmon, or tofu. The amount of prep depends on the protein: smaller proteins like shrimp don’t need to be prepped, while tofu should be sliced and pressed before marinating.
We’re suggesting proteins for each marinade, but feel free to mix-and-match.
Fajita Marinade
In a liquid measuring cup, whisk together 1/2 cup water, 1/4 cup olive oil, 1/4 cup lime juice (from 3 large limes), 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, 1 teaspoon ground cumin, and 1/2 teaspoon chili powder.
Place 1 1/2 to 2 pounds boneless, skinless chicken breasts (about 3 large), 1 large sliced onion, 1 sliced red bell pepper, and 2 cloves minced garlic in a gallon-sized freezer zip-top bag. Pour the marinade into the bag and tightly seal. Marinate for 1 hour or overnight.
Great with: Chicken
Recommended cooking method: High-heat roasted
Carne or Camarones Asada Marinade
In a liquid measuring cup, whisk together 1/2 cup water, 1/4 cup olive oil, 1/4 cup orange juice (from 1 large orange), 1 tablespoon distilled white vinegar, and 1 teaspoon kosher salt.
Place 2 pounds large peeled and deveined shrimp, 1 large sliced jalapeño, 1/2 cup cilantro leaves, and 2 cloves minced garlic in a gallon-sized freezer zip-top bag. Pour the marinade into the bag and tightly seal. Marinate for 1 hour or overnight.
Great with: Shrimp
Recommended cooking method: Stovetop-sautéed
Korean BBQ Marinade
Use a fork to mash 2 large pieces of pear from a 10-ounce can of pears in juice. In a liquid measuring cup, whisk together the mashed pear (about 1/2 cup), 1/2 cup water, 1/4 cup olive oil, 2 tablespoons light brown sugar, 1 teaspoon toasted sesame oil, 1 teaspoon kosher salt, and 1/2 teaspoon red pepper flakes.
Place 2 pounds flank or skirt steak and 2 cloves minced garlic in a gallon-sized freezer zip-top bag. Pour the marinade into the bag and tightly seal. Marinate for 1 hour or overnight.
Great with: Steak
Recommended cooking method: High-heat grilling
Greek Marinade
In a liquid measuring cup, whisk together 1/2 cup water, 1/4 cup olive oil, 1/4 cup lemon juice (from 2 large lemons), 1 teaspoon kosher salt, and 1 teaspoon dried oregano.
Place 2 (12-ounce) salmon fillets, 3 tablespoons fresh thyme leaves, and 4 cloves minced garlic in a gallon-sized freezer zip-top bag. Pour the marinade into the bag and tightly seal. Marinate for 1 hour or overnight.
Great with: Salmon
Recommended cooking method: Oven-baked
Italian Marinade
In a liquid measuring cup, whisk together 1/2 cup water, 1/4 cup olive oil, 1/4 cup red wine, 1 tablespoon red wine vinegar, 1 teaspoon kosher salt, 1 teaspoon dried Italian herb blend, and 1/2 teaspoon red pepper flakes.
Place 2 pounds boneless pork chops (about 4 large), and 2 cloves minced garlic in a gallon-sized freezer zip-top bag. Pour the marinade into the bag and tightly seal. Marinate for 1 hour or overnight.
Great with: Pork
Recommend cooking method: Pan-fried
Curry Yogurt Marinade
Drain 2 (12-ounce packages) extra-firm tofu. Slice into 1-inch-thick “steaks.” Place between two layers of paper towels and top with a heavy plate.
In a liquid measuring cup, whisk together 1/2 cup water, 1/2 full-fat plain yogurt, 1/4 cup lime juice (from 3 large limes), 1 tablespoon grated ginger, 1 teaspoon kosher salt, 1 teaspoon curry powder, and 1/2 teaspoon chili powder.
Place the pressed tofu and 2 cloves minced garlic in a gallon-sized freezer zip-top bag. Pour the marinade into the bag and tightly seal. Marinate for 1 hour or overnight.
Great with: Tofu
Recommended cooking method: Pan-crisped
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