Summer Marinade Ideas

Summer is grilling season.

If you're anything like me, you'll stand in front of the refrigerator staring at a package of chicken, shrimp, steak, or vegetables and wonder what you're going to do with it.

That's where a good marinade comes in.

A marinade adds flavor, helps tenderize the surface, and can turn an ordinary weeknight dinner into something a little more interesting.

What Does a Marinade Actually Do?

A marinade has two jobs:

• Add flavor

• Help tenderize the surface

What it won't do is magically flavor the center of a thick steak or pork chop. Marinades mostly work on the outside, which is where your taste buds meet the food anyway.

The oil helps everything stick. The acid helps tenderize. The seasonings do the rest.

The Four Parts of a Good Marinade

The nice thing about marinades is that they don't need to be complicated.

1. An Acid

The acid helps tenderize and brighten the flavor.

Try:

• Balsamic Vinegar

• White Balsamic Vinegar

• Lemon juice

• Orange juice

• Wine

2. Olive Oil

Olive oil helps carry flavor and keeps food from drying out on the grill.

3. Seasonings

This is where you can make the marinade your own.

Some of my favorites:

• Tuscan Herb Dipper

• Greek Seasoning

• Austin Steak Rub

• Wild For Salmon

• Applewood Chipotle Rub

• Honey Chipotle Rub

• Zaatar

4. Salt

Salt doesn't get enough credit.

It helps food absorb flavor and makes everything taste better.

Try:

• Rosemary Lemon Garlic Salt
  

• Smoky Citrus Salt

My Favorite Summer Marinade Combinations

Here are a few combinations I reach for all summer long.

Chicken

• Peach White Balsamic + Basil Olive Oil

• Meyer Lemon White Balsamic + Rosemary Olive Oil

• Strawberry White Balsamic + Tuscan Herb Olive Oil

• Pineapple White Balsamic + Garlic Olive Oil

Pork

• Mango White Balsamic + Meyer Lemon Olive Oil

• Fig Balsamic + Meyer Lemon Olive Oil

• Cherry Balsamic + Tahitian Lime Olive Oil

• Honey Ginger White Balsamic + Meyer Lemon Olive Oil

Seafood

• Pineapple White Balsamic + Garlic Olive Oil (great with shrimp)

• Mango White Balsamic + Tahitian Lime Olive Oil (perfect for shrimp skewers)

• Meyer Lemon White Balsamic + Blood Orange Olive Oil (excellent with salmon)

• Honey Ginger White Balsamic + Meyer Lemon Olive Oil (great with salmon)

Beef

• Garden Herb White Balsamic + Garlic Olive Oil

• Marc de Champagne Vinegar + Black Truffle, Garlic & Butter EVOO

Vegetables

• Traditional Balsamic + Garlic Olive Oil

• Garden Herb White Balsamic + Tuscan Herb Olive Oil

• Meyer Lemon White Balsamic + Basil Olive Oil

• Honey Ginger White Balsamic +Meyer Lemon Olive Oil

• Peach White Balsamic + Basil Olive Oil

Zucchini, mushrooms, onions, bell peppers, asparagus, and eggplant all love a good marinade.

Simple. Easy. And a lot more interesting than the dusty bottle of marinade hiding in the back of the refrigerator.

How Long Should You Marinate?

One of the biggest mistakes people make is marinating everything for the same amount of time.

Here are some general guidelines:

• Seafood: 15–30 minutes

• Vegetables: 30 minutes

• Chicken: 2–3 hours

• Pork: 2–3 hours

• Beef and Steak: Up to 24 hours

More isn't always better. Seafood especially can get a little strange if it sits in a marinade too long.

Ready to Fire Up the Grill?

The next time you're getting ready to grill, don't overthink it.

Pick a vinegar. Pick an olive oil. Add a seasoning you love. Let it sit for a bit and let the marinade do the work.

Your guests will think you spent all day planning dinner.

No need to tell them otherwise.