If you've ever wondered why meat tastes so much better at restaurants, the answer lies in one simple extra step: marinating. Letting meat sit in a salty, spiced and acidic sauce for some time before cooking is exactly what makes it that much more delicious.
The flavor of the marinade sticks to the meat, and the acid and salt in the marinades tenderize the meat to keep it a little bit juicier throughout cooking. Just pour the marinade into a freezer bag, add the meat, squish it all together and mix well, and let it sit before you cook it.
There are thousands of recipes for marinades online, and every cuisine has a few standard mixes that get used all the time. We've got 10 different marinades for you to try, and you'll fall in love with every single one. They spice up any meat dish, they can be used as flavor-packed salad dressings or dipping sauces, and they're all incredibly easy to throw together.
You'll be amazed by how much these marinades spice up your meat game. All of them work well in a slow cooker as well. Just put your meat in the slow cooker and add a cup of marinade and a half-cup of broth and cook it all low and slow.
Cuban Mojo Marinade, made of orange and lime juice, garlic, cilantro and jalapeno.
Jerk-Style Chicken Marinade, made of tons of spices mixed with brown sugar and soy sauce.
Argentine Chimichurri Steak Marinade, made of parsley, red wine vinegar, garlic and lots olive oil.
Basic Lemon-Dijon-Garlic Marinade, which speaks for itself and works on anything.
Moroccan Chermoula Marinade, made with fresh herbs and dried spices all blended together with lots of garlic.
Rosemary Balsamic Marinade, which doubles as a dressing and marinade equally well.
Greek Souvlaki Marinade, made with olive oil, dried herbs, garlic, white wine and lots of lemon.
Korean Barbecue Marinade, made with ginger, soy sauce, garlic, brown sugar, sesame oil and more.
Steakhouse-Style Beef Marinade, made with spices, garlic, Worcestershire sauce and coffee grounds.
Thai-Style Sweet Chili Marinade, made with red jalapenos, sugar, salt and vinegar.
Note: Chicken, beef, lamb and pork can be marinated for up to a whole day, but fish and seafood shouldn't sit in a marinade for longer than an hour maximum.
