tropit

We've been talking about various marinades on the other Recipe thread, so I thought it would be nice to open up a thread just about marinades. What is your favorite?

I made Tika Masala yesterday and it requires that you marinate cut up chicken breasts in a yogurt/spice sauce for 8 hours. The yogurt really breaks down the toughness of the meat and helps to hold in the moisture of meats that can get dry, like chicken breast and some cuts of pork.

Here's my Tika Masala marinade:
https://www.indianhealthyrecipes.com...ontainer-38936

I didn't have any fenugreek (kasuri methi), or Indian chilis, but it still came out pretty tasty. The chicken cubes were very tender and flavorful.

Snooze2978

I don't do much marinading of any sort but when I do, I just use plain old Itatian Salad Dressing over night on my chicken quarters and then smoke them outside in the smoker. The leftover liquid I'll pour over the potatoes and the chicken as they're smoked. I know boring but it's just me these days and I don't need anything fancy. Plus the Italian Salad Dressing has all sorts of spices already in it and my chicken comes out very tasty and moist and the baked/smoked potatoes also have that flavor so you almost don't even need to add anything else to them.

aashley333

I brine. 2 tablespoons of salt per quart of water. I have a special yellow plastic bowl for whole chicken! At least 2 hours. All day is better. Chicken is moist and juicy.
DH bought pineapple orange juice as a new marinate for fajitas. He adds "de la Garza Seasoning", which is the name of his friend/butcher in the (Rio Grande)Valley that makes their own.
The best fajitas I ever had was at Ted's Restaurant on South Padre Island. It was our summer residence when kids were little. It was a mix of Worsterchire and soy sauce, but that is all I know. I could never recreate the flavor! Alas,They aren't open anymore...

Chasing Hawk

My marinade for Prime Rib
Measurements are to own preference, I make about a cup or so for about a 5 lb roast.
In a bowl add
soy sauce, olive oil, smashed garlic cloves, fresh cracked black pepper, a little brown sugar. Use a whisk to combine.
Place roast in a large glass bowl stab it in a few places all over, pour marinade over the roast, massage the marinade into the puncture marks. Cover bowl with plastic wrap. Place in the fridge and every few hours take the roast out of the fridge and roll it around in the marinade to coat it again, cover and put back in fridge.
I typically marinade a roast for at least 24 hours turning and massaging every 6 hours. Overnight I like let the roast sit fat side down during the over night hours.
An hour before roasting I take the roast out, place in a wire rack set inside a cookie sheet for a about an hour.
Then heat oven to 500 degrees, put roast in oven for 15 minutes then turn oven down to 325 check every half hour until done to your tastes.
Rare: 120 degrees F (about 10-12 min/pound). Medium Rare: 130 degrees F (about 13-14 min/pound)Medium: 140 degrees F (about 14-15 min/pound)Medium Well:150 degrees F

Remember the meat will continue to cook after taken out of the oven. SO make sure to take it out before true desired wellness is wanted. Let the roast rest for about 30 minutes before carving to let juices resettle in the meat.

Mkotch

I do the same - Italian salad dressing is really good for beef kabobs and chicken.