Quite often on a Sunday I’ll marinate a bunch of meat for the coming week (or two), most of which I freeze. For such occasions I would refer to various scraps of paper (and even napkins) I had stuck on my fridge with various marinade recipes on them – ranging from a classic steak marinade, an Italian chicken one, a Mexican marinade, simple marinades for fish, and various Asian marinades.
I finally decided to condense them into one easy “quick reference” image.
I hope you find this easy reference handy too!
This is a photo of chicken I made using the Sticky & Hot marinade – I call it Sticky Pantry Chicken with Rice and Broccolini, and because I used the marinade as a glaze instead of marinade, it’s on the table in 15 minutes!
Thank you so much for sharing!
Hi,charlie marinade just brillant,so versatile with a few stir fri dishes,thanks again jh in Melbourne. (
I’m so glad you love it John!
Hi Nagi, Thank you so much for all your fantastic recipes. Do you know which of these marinades would work best for grilling hard/firm tofu? I’ve recently discovered it really *is* possible to make delicious grilled tofu at home! (I’m a tofu lover but had my doubts about grilled tofu). Is it simply a matter of personal taste, or are there some that would work better with tofu than others? Thanks again for this excellent site.
I am passionate with cooking
That’s great to hear Anele!
Really useful and handy post! Will printout and stick somewhere on my already full fridge door!
Thanks
Great Teresa!
had tried three and the family enjoyed them.
Just to b clear on the amount of garlic to use.
the Italian recipe calls for three garlic minced…whole garlics? not cloves.
I follow recipes to the dot the first time.
Hi Lorenzo – 3 cloves 🙂
Hi. Great recipes. Just wondering can these recipes be bottled and used later as a gift. Thank you.
Thank you so much! I will definitely be trying these out!
What an amazing reference sheet! I believe I will be using this a great deal. Thank you so much.
Thanks Danna!
This is wonderful. Looking forward to exploring your recipes further. Thanks
Great Maria!
Thank you!
You’re so welcome!
I try all is so good thank you..xx
Thanks Alex!
Hi! What is your favorite brand of Sake please?
Hi Nagi,
Can you please tell me the measurements for the middle eastern marinade if I’m marinating 2 kg of chicken?
Love your recipes!!
Hi Jasmine! I’d increase by about 50% 🙂
I made the sticky hot chicken and it was fantastic! are there any other marinades that can be used as a GLAZE in this list?
The only one with a glaze is the sticky hot one. I like my chicken saucy 🙂
Thanks!
That’s so great to hear Jessica! I’m so happy to hear that! Hmm – glaze… not in this list, sorry. Plenty in other recipes though!! N x ❤️
Looking forward to trying these! The Greek recipe…oregano and thyme are those the measurements for dried herbs or fresh? Thanks!
Dried! 🙂 Hope you love them!
thank you Nagi for making life a little easier!
You’re dos welcome Jennie! N x
Your post is very helpful and I can’t wait to try them all… Some of the items listed like “all spices” in the middle eastern marinade which ingredients are in the “all spices” combination, I hope you can list them all and how to make it also the “mixed herbs” in Italian marinade which herbs am I to combine to create the mixed herbs? The spices like mustard, dried rosemary, cumin, cardamon are the ground powder to be used or the seeds?
Hi Ivy! All Spice is a type of spice sold in the spice section of supermarkets, and same as Mixed Herbs 🙂 Can I ask which country you live in? I’m in Australia 🙂 N x
Wow!! I am excited to try all your recipes. I love eating and every time I tried new dish, I am always curious what it was made of. I love to cook too. I love marinades too =)
ME TOO! 🙂 N xx
Thank you for sharing your talent and knowledge =)
These look yummy! Can’t wait to try some to make evening prep time so much quicker on busy evenings after work.
Hope you do Theresa! N xx
I am really enjoying your recipes !!!! I am having trouble printing some recipes from the free cookbook I received when I joined the email for your site. Any suggestions, I have tried copying and pasting, you name it, I’ve tried it. Thanks
How strange Barbara! They are just in an ordinary PDF format so there is no reason why they shouldn’t be ale to be printed. There are links for the books in every new recipe email I send out so you could try redownloading??