This is a powerful, highly flexible marinade. It pairs well with beef, pork,
chicken, and fish, but the high acidity makes it easy to over-marinate. Don’t go
over an hour with this one.
Bulb (yes, bulb) of garlic, minced
2 tsp salt
1 tsp ground black pepper
1/2 cup orange juice
1/2 cup lime juice
1/2 cup lemon juice
Zest from the citrus
2 tsp cumin
Mix it all up and cover your meat completely. Remember, don’t marinate for
longer than an hour.
2. Skirt Steak Marinade
This recipe is adapted from an Alton Brown recipe. We love his scientific
approach to cooking, but his ingredients sometimes need a Primal adjustment.
This is one of those times. Oh, and any thin cut of steak will do: skirt, flap,
Ingredients: 1/2 cup olive oil
2 tbsp salt, dissolved in two ounces water
4 scallions, cut in half
2 big cloves of garlic
1/4 cup lime juice
1 tsp red chile pepper flakes/powder
1 tsp cumin
2 tsp honey
Mix it all up and cover your meat completely. Marinate in the fridge for an
3. Balsamic Marinade
This works equally well for steak, pork, and chicken. Balsamic is one of the
weaker vinegars, so you don’t have to fret too much over over-marinating, but
given enough time it will break down and eventually toughen the meat.
Ingredients: A few splashes of balsamic vinegar 2 cloves garlic, minced Sea salt and black pepper to cover all sides Thyme (fresh or otherwise)
Rub the meat with all the ingredients. This is more of a wet rub, but it will
impart a lot of flavor. Leave the meat in the fridge for half an hour before
cooking. If you want to reach more meat faster, go ahead and add some olive oil
to the mix (along with more of everything else), which will allow for a more
traditional, liquid marinade.
4. Tandoori Chicken
If you allow yogurt, this is a great marinade for chicken. Just give yourself
plenty of time to let the flavors set.
Ingredients: Tub of Greek yogurt (FAGE is a good option) 4 large cloves garlic, crushed and chopped 1 inch piece fresh ginger, grated 2 spicy peppers, minced Juice from one lemon 1 tbsp turmeric 1 tbsp cumin 1 tbsp coriander 1 tsp cinnamon 2 tsp paprika Sea salt and black pepper
Mix the ingredients together, leaving the salt and pepper aside. Salt and
pepper the chicken, then coat liberally with the yogurt mixture. Marinade for at
least half a day, or overnight.
5. Leg of Lamb Yogurt Marinade
You can certainly marinate an entire lamb roast, but you’ll want to at least
butterfly the leg to get more surface area for the marinade to reach.
Ingredients: Tub(s) of Greek yogurt (FAGE is great, make sure you have enough to entirely
coat the meat)
1 tbsp coriander
1 tbsp cumin
1 tbsp black pepper (ground or cracked)
1 medium-sized hot chile, minced and seeded (could be a Serrano, could be a
habanero, could even be dried powder – your choice)
Juice from 1 lemon
6 cloves of garlic, minced
1 inch of ginger, minced
1/2 cup freshly chopped cilantro
1/2 cup freshly chopped mint
Mix everything together in a pan. Coat the lamb on all sides with the
mixture, then place into the fridge to marinate overnight. Let it go for at
least twelve hours, after which you can just pop the pan into the oven to cook.
When it’s done, reduce the drippings/marinade over low heat until it’s a thick,
6. The Lazy Grok’s Chipotle Marinade
This one’s really, really easy. It goes best with chicken or pork, but any
meat should work well.
One can chipotle peppers (with adobo sauce)
Skim the sauce from the can and cover your meat of choice. Marinate for two
hours. Include the peppers if you’re brave.
7. Greek Style Lamb Marinade
This will go well with any lamb cut, especially the cheaper ones like
shoulder (which, as a bonus, also happens to be extra fatty).
Ingredients: 3 cloves of garlic, minced
4-5 tbsp fresh oregano (or 2 tbsp dried), minced
2 tbsp parsley, minced
Grated zest from 1/2 a lemon, along with the juice
Extra virgin olive oil (enough to coat the lamb)
Mix the ingredients together. Salt and pepper the lamb, then slather the
mixture all over it. Place in a bag or in plastic wrap inside the fridge for at
least two hours.
8. Simple Steak Marinade
This one’s pretty similar to the earlier example, but with some added
flavors. Goes well with lamb, too.
Ingredients: 1 cup extra virgin olive oil
6 large garlic cloves, minced
1/2 cup fresh thyme, minced
1/2 cup fresh rosemary, minced
9. Grilled Chicken Marinade
Although summer’s over, this marinade is a great excuse to get out and grill.
Just bring an umbrella.
Ingredients: 1 tbsp Dijon mustard
1/2 cup olive oil
1/4 cup balsamic vinegar (red wine vinegar works, too)
1 tsp hot chile powder
Grated zest from an orange
Juice from the orange
Sea salt and pepper
Salt and pepper your chicken and fire up the grill. Mix all other ingredients
together and coat the bird. Let it marinate for forty five minutes while the
coals heat up, then slap it on the grill.
10. Thai Pork Chop Marinade
We say pork chop because it’s ideal, but any pork cut will do: loin, butt,
Ingredients: 1/2 cup dry white wine
1/4 cup lime juice
1 tbsp grated fresh ginger
1 tbsp garlic, minced
1 hot chile, minced and seeded (Thai, if you can get it)
1 tbsp honey
1 tbsp salt dissolved in a bit of water (instead of soy sauce)
Mix everything together and coat your pig in the stuff. This is a pretty
potent marinade, so you only need to marinate for about half an hour. You can go
up to an hour at a time, if you like.