Marinades are a simple way to tenderize meats or add flavor to vegetables. Our standard meats are turkey breast, pork loin, and chicken breast. I add marinade to frozen meat while it’s defrosting and the meat is so tender and flavorful when cooked. I have also found the marinades work well to marinate tomatoes (really improves hothouse tomatoes!) or to pour over green beans, potatoes, or other vegetables before roasting.
You will need measuring spoons, a container with a lid (I use Ball plastic freezer jars), food processor or immersion blender, a small knife, and a small whisk if desired.
Lemon marinade Greek style
Add olive oil, lemon juice, oregano, garlic, paprika, and lemon zest to jar. Shake vigorously or whisk. Use 1 tbsp per 4 ounces of meat to marinate. Use 1 tbsp per cup of vegetables.
Lime marinade Mexican style
Add olive oil, lime juice, cumin, and salt to jar. Add fresh chopped cilantro if you are going to use all the marinade immediately. Shake vigorously or whisk. Use 1 tbsp. per 4 ounces of meat to marinate. Use 1 tbsp per cup of vegetables.
Chipotle marinade Southwest style
Add chipotle peppers, garlic, vinegar, juice, sugar, oil, oregano, and pepper to a food processor or immersion blender chopper jar. Process until smooth. Use 1 tbsp per 4 ounces of meat to marinate.
Citrus marinade Caribbean style
This is my go-to marinade, so I usually make a larger batch of it and keep it in the refrigerator. I use vegetable oil because olive oil solidifies when cooled. Add oil, vinegar, juices, mustard, garlic, sugar, oregano, salt, and pepper to jar. Shake vigorously or whisk. Use Use 1 tbsp. per 4 ounces of meat to marinate. Use ½ cup for 2 large tomatoes.
Marinades use citrus juice, vinegar, and oil for flavor and tenderizing. Add more flavor with mustard, spices, or herbs. Dairy- gluten- soy- and egg-free.
Ingredients
- 1 tbsp olive oil
- 3 tbsp lemon juice
- 1 tbsp minced garlic
- ¼ tsp lemon zest
- 1 tsp oregano, dried (2 or 3 tsp fresh)
- ½ tsp paprika
- 1 tbsp olive oil
- 3 tbsp lime juice
- ¾ tsp cumin
- pinch sea salt
- (optional) 3 tbsp chopped fresh cilantro
- 2 chipotle peppers, from can in adobo sauce
- 1 tbsp minced garlic
- 3 tbsp apple cider vinegar
- 2 tbsp orange juice
- 1 tbsp coconut sugar (or brown sugar)
- 2 tsp canola or olive oil
- 1/3 tsp oregano, dried (1 tsp fresh)
- ¼ tsp black pepper
- 1 tbsp canola or vegetable oil
- 1 tsp mustard. I use Lusty Monk or Zatarain's Creole or Aunty Lilikoi's Passion Fruit Wasabi mustard.
- 2 tbsp apple cider vinegar
- 1.5 tbsp orange juice
- 1.5 tbsp lime juice. I use Key lime juice. Lemon juice also works.
- 1 tsp minced garlic
- 1 tsp coconut sugar
- 1/2 tsp fresh oregano
- pinch tsp sea salt
- black pepper to taste
Instructions
- Add olive oil, lemon juice, oregano, garlic, paprika, and lemon zest to jar. Shake vigorously or whisk. Use 1 tbsp per 4 ounces of meat to marinate. Use 1 tbsp per cup of vegetables.
- Add olive oil, lime juice, cumin, and salt to jar. Add fresh chopped cilantro if you are going to use all the marinade immediately. Shake vigorously or whisk. Use 1 tbsp. per 4 ounces of meat to marinate. Use 1 tbsp per cup of vegetables.
- Add chipotle peppers, garlic, vinegar, juice, sugar, oil, oregano, and pepper to a food processor or immersion blender chopper jar. Process until smooth. Use 1 tbsp per 4 ounces of meat to marinate.
- This is my go-to marinade, so I usually make a larger batch of it and keep it in the refrigerator. I use vegetable oil because olive oil solidifies when cooled. Add oil, vinegar, juices, mustard, garlic, sugar, oregano, salt, and pepper to jar. Shake vigorously or whisk. Use Use 1 tbsp. per 4 ounces of meat to marinate. Use ½ cup for 2 large tomatoes.
Nutrition facts for marinades
Lemon marinade Greek style: 147 calories for whole recipe, 37 calories per tbsp
Lime marinade Mexican style: 137 calories for whole recipe, 34 calories per tbsp
Chipotle marinade Southwest style: 181 calories for whole recipe, about 36 calories per tbsp
Citrus marinade Caribbean style: 178 calories for whole recipe, about 36 calories per tbsp
Resource links for marinades
- https://www.epicurious.com/recipes/food/views/the-only-marinade-youll-ever-need-103749
- The only marinade you’ll ever need from Epicurious
- https://katherinescorner.com/2016/08/30/almost-everything-marinade/
- Almost Everything Marinade from Katherine’s Corner
- http://www.cookinglight.com/cooking-101/techniques/cooking-class-marinating
- Marinating from Cooking Light
I’ll be looking for comments below, or contact me at lisa [at] thecasabouquet[dot]com. 
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Pinning this one! 🙂
Hey Donna, Thanks for visiting! I hope you enjoy these easy marinades. I keep them on hand and select based on whatever I’m going to cook for dinner that night!
Quick and easy recipes! I love the idea of marinating tomatoes–I am totally going to do that!
Hey Christina, If you have some hothouse tomatoes, an hour in marinade will do wonders for the taste. I also use marinade on green beans, asparagus, and even sliced potatoes when I roast them!
Thanks so much for the delicious marinades.I really enjoy using marinades to enhance the flavors of the meat and I love anything citrus.Can’t wait to try them.
Hey Wanda, Thanks so much! I hope you’ll have fun trying this way to have a great tender dinner!
So many delicious marinade recipes!! I love the citrus in all of them!! I adore citrus flavors with my meat!
Hey Amber, Thanks for reading! Let me know how these marinades work for you.
We love using marinades! Thank you for sharing and I look forward to trying out the recipes!
Thanks for dropping by Robin! I hope you like these marinades as much as we do. Remember, if you make a larger batch to keep in the refrigerator, it will work better if you use a vegetable oil like canola instead of olive oil.