Marinades easy tenderize tasty perfect best simple

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 easy tenderize tasty perfect best simple

November 3, 2017

by Lisa Grable

Category Home-making

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

Lemon marinade Greek style

• 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

Lime marinade Mexican style

• 1 tbsp olive oil
• 3 tbsp lime juice
• ¾ tsp cumin
• pinch sea salt
• (optional) 3 tbsp chopped fresh cilantro

Chipotle marinade Southwest style

• 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

Citrus marinade Caribbean style

• 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

Lemon marinade Greek style

1. 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

1. 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

1. 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

1. 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.

Tags

marinade,

marinade for chicken,

recipes,

vinaigrette

© 2025 Author: Lisa Leonor Grable at Casa Bouquet. All rights reserved.

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. Affiliate links: if you make a purchase using these links, I’ll receive a small compensation towards maintaining this blog, at no extra cost to you.

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