Marinating chicken and meat is an essential step to enhance flavor, tenderize the fibers, and increase moisture, helping prevent dryness during cooking — especially when grilling. Acidic marinades (such as lemon juice or yogurt) break down muscle fibers to make meat tender, while spices add depth of flavor and improve texture. However, marinating should not exceed 24 hours to avoid the meat becoming mushy.
Here is the ultimate guide to preparing and using marinades. Get ready for tender steaks, juicy chicken, succulent meat, and delicious vegetables — perfect before Ramadan.
Why Marinate Food?
Marinating is an effective way to improve flavor, add moisture, and tenderize meat before cooking. A good marinade helps lean cuts stay juicy and makes tougher cuts more tender.
People have been soaking meat in seasoned liquids for centuries. Early marinades were salty solutions like seawater, used to preserve food, tenderize it, and add flavor. In fact, the word marinade comes from the Latin word meaning “from the sea.”
What Happens When Meat is Marinated?
When meat is exposed to acidic marinades such as vinegar, citrus juice, or tomatoes, the bonds between protein bundles break down. Proteins loosen, forming a relaxed network that initially traps water, keeping the meat moist and juicy. However, if left too long, the protein bonds tighten again, causing water to escape and the texture to become tough.
Enzymatic marinades, on the other hand, use protein-digesting enzymes found in kiwi, papaya, raw pineapple, melon, and figs to break down muscle fibers and connective tissues (collagen).
Dairy-based marinades like buttermilk or yogurt are among the best for tenderizing. Their mild acidity prevents the meat from toughening. Calcium in dairy activates natural enzymes in the meat that break down proteins — similar to the aging process.
Meat can be marinated days in advance and frozen. In fact, freezing marinated meat is a great time-saver and enhances flavor. It can be stored in the freezer for up to three weeks. Simply place the marinated meat in sealed freezer bags, freeze immediately, and thaw in the refrigerator before cooking.
The 3-Ingredient Marinade Formula
Making marinades at home is incredibly simple and requires just three basic components:
1 part acid + 3 parts oil or fat + spices (to taste) = the perfect marinade
Oil Base Options
Olive oil
Peanut oil
Truffle oil
Sesame oil
Walnut oil
Chili oil
Milk, coconut milk, buttermilk, or yogurt
Acid Options
Vinegar varieties
Lemon juice
Lime juice
Flavor Boosters
Fresh or dried herbs
Spices and chili peppers
Onion, shallots, garlic, ginger
Citrus zest
Mustard, ketchup, plum sauce
Best Practices for Marinating
Blend oil and acid using a blender for better mixing.
Add sweeteners like molasses, brown sugar, honey, or maple syrup for caramelized grill marks.
Avoid adding salt to marinades — salt can dry out meat. Season just before cooking instead.
Use non-reactive containers: stainless steel, glass, or resealable plastic bags. Avoid aluminum.
Always marinate in the refrigerator and turn the food occasionally.
Boil leftover marinade for at least 3 minutes before using as a sauce.
No need to pat dry — just let excess drip off.
How Much Marinade?
About ½ cup of liquid marinade per pound of meat, enough to fully cover it.
How Long to Marinate?
30 minutes to overnight
Beef and lamb: longer marinating
Chicken and seafood: shorter times
Avoid over-marinating to prevent mushy or tough texture.
Even short marinating improves flavor. Marinating for 12+ hours can reduce cooking time by about one-third, so monitor your grill carefully.
Ramadan-Ready Marinades You Can Store
Rosemary Ranch Chicken Kebab Marinade
These rosemary ranch chicken skewers are incredibly juicy, tender, and flavorful — they practically melt in your mouth.
Serves: 10
Freezer storage: Several weeks
Ingredients
½ cup olive oil
½ cup ranch dressing
3 tbsp Worcestershire sauce
1 tbsp fresh chopped rosemary
1 tbsp sugar (optional)
2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
¼ tsp black pepper
5 skinless, boneless chicken breasts, cubed
10 wooden skewers (soaked 30 min)
Instructions
Whisk all marinade ingredients and let sit for 5 minutes. Add chicken and coat well. Cover and refrigerate or freeze.
Preheat grill to medium-high and oil the grates.
Thread chicken onto skewers and discard excess marinade.
Grill 4–6 minutes per side until fully cooked and internal temperature reaches 74°C (165°F).
Frozen chicken can be grilled but takes about 50% longer.
The Easiest Teriyaki Marinade Ever
A quick, simple, and delicious marinade perfect for all meats, especially beef steaks. The longer it marinates, the better it tastes.
Serves: 8
Marinating time: 2 hours minimum
Ingredients
⅓ cup water
⅓ cup brown sugar
⅓ cup soy sauce
1 tsp crushed garlic
½ tsp ground cinnamon
Instructions
Mix all ingredients in a bowl. Add meat and coat well. Cover and refrigerate for 2 hours, then freeze in sealed bags if desired. Thaw before grilling.
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