Assorted Marinades for Chicken, Beef, Seafood, or Vegetables
Assorted Marinades for Chicken, Beef, Seafood, or Vegetables
Ingredients
For the Lemon Herb Marinade
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 2 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Garlic Honey Marinade
- 1/4 cup olive oil
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 3 garlic, cloves, minced
- 1/2 teaspoon ginger, grated fresh
- 1/4 teaspoon red pepper flakes, (optional)
- 1/4 teaspoon salt
For the Greek Marinade
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 garlic, cloves, minced
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Protein/Vegetables
- 1 1/2 pounds chicken breasts, boneless, skinless, cut into 1-inch pieces (or other protein/vegetables)
Instructions
- 1
Prepare the Lemon Herb Marinade: In a medium bowl, whisk together 1/4 cup olive oil, 2 tablespoons fresh lemon juice, 2 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
⏱️ 3 min
- 2
Prepare the Garlic Honey Marinade: In a separate medium bowl, whisk together 1/4 cup olive oil, 2 tablespoons honey, 1 tablespoon soy sauce, 3 minced garlic cloves, 1/2 teaspoon grated fresh ginger, 1/4 teaspoon red pepper flakes (if using), and 1/4 teaspoon salt until well combined.
⏱️ 4 min
- 3
Prepare the Greek Marinade: In a third medium bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 2 minced garlic cloves, 1 1/2 teaspoons dried oregano, 1/2 teaspoon dried dill, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
⏱️ 3 min
- 4
Divide the protein/vegetables: Place 1 1/2 pounds of chicken (or other protein/vegetables) into three separate sealable bags or shallow dishes, roughly 1/2 pound per bag/dish.
⏱️ 2 min
- 5
Marinate: Pour each prepared marinade into a separate bag/dish with the protein/vegetables. Ensure the protein/vegetables are fully coated. Seal the bags or cover the dishes and refrigerate for at least 2 hours, or preferably 4-6 hours, for optimal flavor. For best results, marinate overnight.
⏱️ 3 min
- 6
Cook the protein/vegetables: Preheat your grill, oven, or skillet to medium-high heat. Remove the marinated protein/vegetables from the refrigerator and discard any excess marinade.
⏱️ 3 min•🌡️ 375
- 7
Cook until done: Cook the chicken (or other protein/vegetables) for 15-20 minutes, turning occasionally, until cooked through and lightly charred. Cooking times will vary based on the type and thickness of the protein/vegetables.
⏱️ 20 min
- 8
Rest and serve: Let the cooked protein rest for 5 minutes before serving. Serve hot with your favorite sides.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Assorted Marinades for Chicken, Beef, Seafood, or Vegetables
For the Lemon Herb Marinade
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 2 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Garlic Honey Marinade
- 1/4 cup olive oil
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 3 garlic, cloves, minced
- 1/2 teaspoon ginger, grated fresh
- 1/4 teaspoon red pepper flakes, (optional)
- 1/4 teaspoon salt
For the Greek Marinade
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 garlic, cloves, minced
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Protein/Vegetables
- 1 1/2 pounds chicken breasts, boneless, skinless, cut into 1-inch pieces (or other protein/vegetables)
Instructions
- 1
Prepare the Lemon Herb Marinade: In a medium bowl, whisk together 1/4 cup olive oil, 2 tablespoons fresh lemon juice, 2 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
⏱️ 3 min - 2
Prepare the Garlic Honey Marinade: In a separate medium bowl, whisk together 1/4 cup olive oil, 2 tablespoons honey, 1 tablespoon soy sauce, 3 minced garlic cloves, 1/2 teaspoon grated fresh ginger, 1/4 teaspoon red pepper flakes (if using), and 1/4 teaspoon salt until well combined.
⏱️ 4 min - 3
Prepare the Greek Marinade: In a third medium bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 2 minced garlic cloves, 1 1/2 teaspoons dried oregano, 1/2 teaspoon dried dill, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
⏱️ 3 min - 4
Divide the protein/vegetables: Place 1 1/2 pounds of chicken (or other protein/vegetables) into three separate sealable bags or shallow dishes, roughly 1/2 pound per bag/dish.
⏱️ 2 min - 5
Marinate: Pour each prepared marinade into a separate bag/dish with the protein/vegetables. Ensure the protein/vegetables are fully coated. Seal the bags or cover the dishes and refrigerate for at least 2 hours, or preferably 4-6 hours, for optimal flavor. For best results, marinate overnight.
⏱️ 3 min - 6
Cook the protein/vegetables: Preheat your grill, oven, or skillet to medium-high heat. Remove the marinated protein/vegetables from the refrigerator and discard any excess marinade.
⏱️ 3 min•🌡️ 375 - 7
Cook until done: Cook the chicken (or other protein/vegetables) for 15-20 minutes, turning occasionally, until cooked through and lightly charred. Cooking times will vary based on the type and thickness of the protein/vegetables.
⏱️ 20 min - 8
Rest and serve: Let the cooked protein rest for 5 minutes before serving. Serve hot with your favorite sides.
⏱️ 5 min