If you’re looking for a way to infuse a little flavor into your boring, bland chicken breast, steak, or seafood without adding a ton of extra calories or fat, look no further than a marinade. Homemade marinades are super easy to make on your own. All you need to do is combine a few ingredients, toss some meat into a zip-top bag, pour the marinade on top, refrigerate anywhere from one to 24 hours, and toss on the grill. The end result will be a perfectly tender and tasty dish that will not add weight.
Here are five versatile marinades that can be used with any type of meat or seafood *. Meat and chicken can be marinated from 2 hours to overnight. seafood marinades should be marinated for 30 minutes to 2 hours (for longer, fish or shellfish can be cooked in the acidic ingredient included in the marinade). If you want to use any leftover marinades for spraying, be sure to boil it before use. Boiling will kill any bacteria and make it safe for use.
* Some of these recipes were created for a type of meat or seafood, but don’t hesitate to change the protein for what you want.
1 bunch of parsley
⅓ coriander bunch
4 four-inch oregano sprigs
3 garlic cloves, peeled
¼ cup red wine vinegar
⅔ cup olive oil
1 teaspoon red chili flakes
- Wash herbs and spread to dry. Choose parsley leaves, coriander leaves, and oregano leaves from the stems. Put the herbs and garlic in the food processor. Press a few times to cut.
- Add red wine vinegar and olive oil. Press for 30 seconds, until the mixture is well chopped and combined. Add red chili flakes and stir to combine.
Spicy Buffalo Lime Chicken Marinade
2-3 pounds of chicken (breast, thighs, thighs, wings ~ boneless or boneless)
1/2 cup Frank’s Original RedHot
1/4 cup olive oil
1/4 cup lime juice
2 garlic cloves, minced (about 1 tsp if using from a jar)
Lime – cut into slices, to serve
- In a medium bowl, beat Frank’s RedHot Original, lime juice, olive oil, and garlic until combined.
- Place the chicken in a large Ziploc bag and pour the marinade; refrigerate for 2-4 hours.
- Remove the chicken from the bag and place it on the grill over medium-high heat. Grill for about 4 minutes on each side. Squeeze the fresh lime juice over the top and serve immediately.
1 pound raw shrimp, peeled and deveined
1 tablespoon of jam
1 tablespoon of Dijon mustard
1 teaspoon of miso
1 teaspoon of garlic
1 teaspoon of honey
Lemon wedges, to serve
- In a bowl, mix the jam, Dijon mustard, miso, garlic, and honey. Add shrimp and gently stir to coat. Cover and chill for several hours before cooking.
- Thread the marinated shrimp on skewers.
- Place the shrimp skewers on a grill or hot skillet for 2-3 minutes on each side, until the shrimp are bright pink and opaque but still moist in the center of the thickest part. 4. Serve with lemon wedges to squeeze over the shrimp.