7 homemade marinades for chicken, beef and pork on the BBQ

Name: 7 homemade marinades for chicken, beef and pork on the BBQ
Prep time: 5 min
Total time: 5 min
Cuisine: Québécoise
Ingredients: ¼ cup (60 ml) olive oil; ¼ cup (60 ml) homemade BBQ sauce; 1 tsp (5 ml) chili powder; ½ tsp (2.5 ml) smoked paprika; 2 garlic cloves, chopped; ¼ tsp (1 ml) salt; ¼ tsp (1 ml) pepper; ¼ cup (60 ml) olive oil; Juice of 1 lime; 1 tbsp (15 ml) apple cider vinegar; 1 tbsp (15 ml) fresh cilantro, chopped; 1 tsp (5 ml) chili powder; ½ tsp (2.5 ml) ground cumin; ½ tsp (2.5 ml) smoked paprika; 1 large garlic clove, chopped; ¼ tsp (1 ml) salt; ¼ tsp (1 ml) black pepper; ¼ cup (60 ml) olive oil; ¼ cup (60 ml) plain Greek yogurt; 2 garlic cloves, chopped; 3 tbsp (45 ml) lemon juice; 2 tbsp (30 ml) fresh parsley, chopped; 1 tsp (5 ml) dried oregano; ¼ tsp (1 ml) salt; ¼ tsp (1 ml) pepper; ¼ cup (60 ml) olive oil; 3 tbsp (45 ml) fresh lemon juice; 2 garlic cloves, chopped; 1 tbsp (15 ml) fresh flat-leaf parsley, chopped; ½ tbsp (7 ml) white balsamic vinegar

Preparation 5 min
Freezing I do not suggest

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BBQ marinade

¼ cup (60 ml) olive oil
¼ cup (60 ml) homemade BBQ sauce
1 tsp (5 ml) chili powder
½ tsp (2.5 ml) smoked paprika
2 garlic cloves, chopped
¼ tsp (1 ml) salt
¼ tsp (1 ml) pepper

Fajita marinade

¼ cup (60 ml) olive oil
Juice of 1 lime
1 tbsp (15 ml) apple cider vinegar
1 tbsp (15 ml) fresh cilantro, chopped
1 tsp (5 ml) chili powder
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) smoked paprika
1 large garlic clove, chopped
¼ tsp (1 ml) salt
¼ tsp (1 ml) black pepper

Greek yogurt marinade

¼ cup (60 ml) olive oil
¼ cup (60 ml) plain Greek yogurt
2 garlic cloves, chopped
3 tbsp (45 ml) lemon juice
2 tbsp (30 ml) fresh parsley, chopped
1 tsp (5 ml) dried oregano
¼ tsp (1 ml) salt
¼ tsp (1 ml) pepper

Lemon and herb marinade

¼ cup (60 ml) olive oil
3 tbsp (45 ml) fresh lemon juice
2 garlic cloves, chopped
1 tbsp (15 ml) fresh flat-leaf parsley, chopped
½ tbsp (7 ml) white balsamic vinegar
2 tsp (10 ml) honey
1 tsp (5 ml) mustard powder
1 tsp (5 ml) salted herbs from Bas-du-Fleuve

Balsamic marinade

¼ cup (60 ml) olive oil
3 tbsp (45 ml) balsamic vinegar
2 garlic cloves, chopped
1 tbsp (15 ml) fresh basil, chopped
1 ½ tsp (7.5 ml) dried oregano
¼ tsp (1 ml) salt
¼ tsp (1 ml) pepper

Maple and Dijon mustard marinade

¼ cup (60 ml) olive oil
3 tbsp (45 ml) maple syrup
2 tbsp (30 ml) Dijon mustard
1 tbsp (15 ml) cider vinegar
2 garlic cloves, chopped
½ tsp (2.5 ml) dried thyme
1 tsp (5 ml) salted herbs from Bas-du-Fleuve
¼ tsp (1 ml) pepper

Japanese sake marinade

½ cup (125 ml) dark brown sugar
⅔ cup (160 ml) reduced sodium soy sauce
2 tbsp (30 ml) sake (or mirin or white wine)
1 tsp (5 ml) fresh ginger, grated
2 garlic cloves, grated
2 tbsp (30 ml) sesame seeds
1 tbsp (15 ml) toasted sesame oil
2 green onions, chopped
Juice of 1 lime

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Preparation

For each marinade, combine all ingredients in a Mason jar or bowl. Whisk or shake vigorously for 20 to 30 seconds to emulsify well.
Reserve about ¼ cup (60 ml) of each marinade in a separate container in the fridge. Half for basting during cooking, the other half for drizzling at serving.
Pour the rest of the marinade over 1 to 1.5 lb (450 to 700 g) of protein in a sealed bag or container. Refrigerate according to protein: chicken and pork 2 to 4 hours, beef 3 to 8 hours, tofu 30 minutes to 1 hour, shrimp 15 to 20 minutes maximum.
For the lemon and herb marinade and the maple-Dijon marinade, taste before adding salt. The salted herbs from Bas-du-Fleuve already contain some.
For the Japanese sake marinade, whisk longer to dissolve the brown sugar well. Divide into two equal portions: one to marinate the meat (to discard after) and the other reserved for basting and serving.
Remove marinated meat from the fridge 30 minutes before cooking to bring it to room temperature.
Cook on the BBQ over high heat, in a cast iron pan or in the oven depending on the protein. Baste with the reserved fresh marinade after the first flip.