21 Recipes We're Bookmarking Just for the Marinades

These recipes all have one thing in common: Awesome, versatile mariandes.

February 8, 2016

These recipes are perfect as-is—but we'll be honest: Most of the time, we just use them for the versatile, crazy-flavorful marinades.

Eva Kolenko
1/20
Hawaiian Rib-Eye Steak
Pineapple and soy. Nothin' bad about that.
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Alex Lau
2/20
Grilled Chicken Wings with Vinegar and Chiles
This marinade uses agave instead of the more commonly-seen brown sugar.
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Photo by Linda Xiao
3/20
Basic Bulgogi
Whatever meat you use, cut it into very thin strips allows it to absorb the hot-sweet-salty marinade in minutes, not hours.
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Kyle Johnson
4/20
Red Wine–Marinated Hanger Steaks with Flatbreads
The wine helps tenderize meat, while chiles, thyme, and garlic boost the flavor.
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Jason Lowe
5/20
Grilled Snapper with Fresh Turmeric Marinade
Fresh turmeric lends a unique and earthy note plus incredible color to any finished dish.
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Alex Lau
6/20
Thai Grilled Chicken Wings
Oyster sauce is what makes this marinade so addictive—keep a bottle on hand at all times.
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Alex Lau
7/20
Curry-and-Coconut-Milk-Grilled Pork Skewers
Don't skip the fish sauce—it's this marinade's secret weapon.
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8/20
Grilled Chicken with Za'atar
Za'atar, a blend of thyme, sesame, and sumac, is good in literally everything. Literally!
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Peden & Munk
9/20
Sweet-and-Spicy Ribs
The best marinades walk a delicate line between spicy and sweet. This is no exception.
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Photo by Peden + Munk
10/20
Sambal Chicken Skewers
Brown sugar means this marinade caramelizes when it hits the heat.
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Jarren Vink
11/20
Beer-Braised Brisket
Adjust the amount of cayenne in this marinade depending on how much heat you can tolerate.
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Christina Holmes
12/20
Wedding Chicken
This is one of our most popular marinades of all time. Ever.
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13/20
Coffee-Marinated Skirt Steak
Garlic and mustard keep this marinade from veering off into breakfast territory.
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Christopher Testani
14/20
Yogurt-Marinated Grilled Chicken
Marinating meat in yogurt is an Indian technique that adds flavor, acidity, and tenderness.
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Senior Associate Web Editor. When she’s not torturing herself by grinding coffee beans by hand and making her own butter, Rochelle writes about cooking techniques and seasonal eating for bonappetit.com. She comes to BA by way of a small farm in Central New York, where she worked as a farmhand ... Read More

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