Best 6 Beef Or Chicken Marinade Recipes
Delve into the realm of culinary delights with our comprehensive guide to crafting the perfect marinade for your beef or chicken dishes. Whether you seek tantalizing flavors to enhance your next barbecue gathering or desire a flavorful centerpiece for your weeknight dinners, we have curated a collection of mouthwatering recipes that will transform your ordinary meals into extraordinary culinary experiences. From classic marinades that have stood the test of time to innovative flavor combinations that will surprise and delight your taste buds, this article offers a marinade for every palate and occasion. Get ready to embark on a culinary journey that will leave you craving more.
Here are our top 6 tried and tested recipes!
BEEF RIB MARINADE
This marinade adds a lot of flavor to beef ribs. The acid from the lemon juice and vinegar will keep the meat tender as they are grilled or smoked.
Provided by Derrick Riches
Categories Dinner Sauce Ingredient
Time 12h5m
Number Of Ingredients 9
Steps:
- Prepare a smoker or grill. Remove the ribs from the marinade and cook according to the smoker instructions or your favorite rib recipe .
Nutrition Facts : Calories 216 kcal, Carbohydrate 8 g, Cholesterol 30 mg, Fiber 0 g, Protein 8 g, SaturatedFat 5 g, Sodium 819 mg, Sugar 7 g, Fat 17 g, ServingSize Makes 1 cup (serves 8), UnsaturatedFat 0 g
MARINADE FOR CHICKEN, PORK OR BEEF
This recipe comes from my Uncle Tommy. He used this recipe to marinate chicken kabobs and served them over yellow rice. One tip he gave me was to put a little of the marinade in a dish with the onion halves and microwave for a minute or two. It softend them up before putting on the skewers with the rest of the meat and veggies.
Provided by Jenny Frenny
Categories Chicken
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix the first 11 ingredients. Whisk in the oil.
- Marinate meat for several hours.
- Grill meat in the manner you desire.
Nutrition Facts : Calories 102.3, Fat 9.2, SaturatedFat 1.4, Sodium 587.6, Carbohydrate 4.3, Fiber 0.2, Sugar 2, Protein 1.1
EASY CHICKEN OR BEEF MARINADE
The perfect blend of seasoning and spices. Great to use on many types of chicken and could be used on steak tips, too!
Provided by kmurph13
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk salad dressing, soy sauce, ground ginger, garlic powder, salt, and pepper together in a bowl.
Nutrition Facts : Calories 120.6 calories, Carbohydrate 27.8 g, Fiber 2.4 g, Protein 1.4 g, Sodium 1906.8 mg, Sugar 9 g
BEEF OR CHICKEN MARINADE
This dark, rich marinade can be used with any type of beef or chicken. If you want it spicy, mix in the chopped hot peppers of your choice. Yummy!
Provided by Jana Ritz
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 4h10m
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl, mix soy sauce, honey, distilled white vinegar, garlic powder, ground ginger, vegetable oil, green onions and black pepper. Place desired meat in marinade. Marinate in the refrigerator at least 4 hours before grilling.
Nutrition Facts : Calories 141.7 calories, Carbohydrate 5.3 g, Cholesterol 0 mg, Fat 13.6 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 2.1 g, Sodium 301.1 mg, Sugar 4.5 g
CHICKEN AND BEEF FAJITAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h10m
Yield 15 servings
Number Of Ingredients 45
Steps:
- For the marinade: In a blender, combine the olive oil, chili powder, Worcestershire, cumin, red pepper flakes, garlic and lime juice. Next add the sugar, salt and pepper and blend the marinade until it's totally combined and smooth.
- For the meat: Place the chicken and beef in separate 2-quart baking dishes or large resealable plastic storage bags. Pour the marinade over the chicken and beef and rub the marinade all over the meat. Give your hands a good wash, and then cover the dishes with plastic wrap and let them marinate in the fridge for 4 to 6 hours.
- For the pico de gallo: Chop the tomatoes, jalapenos and onion into a very small dice. (Leave the seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos to your preferred temperature.) Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half a lime into the bowl. Add salt to taste and stir again.
- For the fajita vegetables: Throw the onions and bell peppers into a bowl and toss with the olive oil and some salt and pepper.
- When ready to cook, preheat the grill to high heat.
- Cook the chicken on both sides until completely cooked through (or to an internal temperature of 165 degrees F), about 4 minutes per side. Remove it to a platter to rest for 5 to 10 minutes.
- Grill the beef on both sides until completely cooked through, about 5 minutes in total. Remove it to a platter to rest for 5 to 10 minutes.
- Tip the fajita vegetables into a grill basket and grill until cooked, tossing occasionally, about 10 minutes.
- To put it all together: Pile the veggies on a platter. Slice the chicken and beef.
- For the fixins: Wrap the tortillas in foil and warm through on the grill. Serve the chicken, beef and veggies with the warm tortillas, Fiesta Beans, grated cheese, sour cream, lime wedges and pico de gallo.
- Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.
- Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.
AWESOME MARINADE FOR SHRIMP CHICKEN OR BEEF
In our opinion this is best on shrimp, second for chicken. A friend of mine got this from a cancer awareness book and it's become a big time hit in our family. Some people save part of it and use it over rice as well. It's VERY good.
Provided by CandyTX
Categories Low Protein
Time 10m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Whisk all ingredients together.
- Use as a marinade - best to let it set for 4-8 hours. Will work for about 2 pounds of your chosen meat.
Nutrition Facts : Calories 1201.6, Fat 82.4, SaturatedFat 11.3, Sodium 1716.4, Carbohydrate 119.4, Fiber 1.9, Sugar 108.9, Protein 2.6
Tips:
- Choose the right cut of meat: Leaner cuts of meat, such as flank steak, skirt steak, or chicken breasts, are best for marinating because they absorb the flavors more easily.
- Use a flavorful marinade: The marinade is what gives the meat its flavor, so make sure to use a combination of ingredients that you enjoy. Some popular options include olive oil, vinegar, herbs, spices, and citrus juices.
- Marinate the meat for at least 30 minutes: The longer you marinate the meat, the more time it has to absorb the flavors. However, don't marinate the meat for more than 24 hours, or it will start to break down.
- Bring the meat to room temperature before cooking: This will help the meat cook evenly.
- Cook the meat over medium-high heat: This will help to sear the outside of the meat and keep the inside moist.
- Let the meat rest for a few minutes before slicing: This will help the juices redistribute throughout the meat and make it more tender.
Conclusion:
Marinating meat is a great way to add flavor and tenderness to your dishes. By following these tips, you can create delicious and flavorful marinated dishes that your family and friends will love. So next time you're looking for a way to spice up your meal, try marinating your meat!
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