4 Flavorful Marinades That Are Ridiculously Easy to MakeBREAKDOWN Food
‘Tis the season to fire up the grill – but this year we’re swapping those same ol’ BBQ sauces for some marinade mastery. Read on for four simple marinade recipes!
1. Buttermilk & Pickle Juice
First up – a whole chicken marinated in buttermilk and pickle juice. Start by putting the chicken in a bowl, and pour on a cup of buttermilk and a cup of pickle juice. To seal in flavor, place the chicken in a gallon-sized Ziploc bag, pour in the marinade, squeeze out the air, and pop it the in the fridge. Preheat oven to 425 degrees, and bake for about 40 minutes or until golden brown.
- 1 whole chicken, about 4 pounds
- 1 cup buttermilk
- 1 cup pickle juice, from any type of pickles (dill, bread and butter, spicy garlic, etc.)
- Kosher salt, to taste
Mix together buttermilk, pickle juice, and 1 teaspoon kosher salt.
Place chicken in a gallon-sized plastic zipper-lock bag. Pour in the brine. Seal the bag, pressing out as much air as possible. Refrigerate 6 to 24 hours (a longer brine will result in a more flavorful bird).
About an hour before you roast the chicken, remove chicken from the bag and discard brine.
Pat chicken dry with paper towels. Rub a little olive oil on the bottom of a large baking dish or ovenproof skillet (one large enough to hold the potatoes).
Place the chicken in the middle of the dish, breast-side up, and let it come to room temperature. Heat oven to 425° F.
2. Sprite, Soy Sauce & Garlic Marinade
Next up is barbecue pork kebobs in Sprite, soy sauce and garlic marinade. Start by grabbing some soy sauce and a can of Sprite. When prepping, add minced garlic, horseradish and a cup of oil. Place kebobs in a 9×13 pan and pour marinade over top. Refrigerate for at least 8 hours. The Sprite in this recipe will hint a lemon zest, as well as help break down to the meat!
- 2 cups Sprite
- 1 cup soy sauce
- 1 tbsp. horseradish
- ½ tsp. minced garlic
- 1 cup oil
In a medium bowl, mix all ingredients together.
Place pork in a 9×13 pan, and pour marinade over top and cover. Place in fridge.
Marinade 8 hours or overnight then cook.
3. Siracha & Mayonnaise
Our final marinade is Sriracha and mayonnaise on hanger steak. In a bowl, mix mayonnaise, Sriracha sauce, garlic, lemon juice and salt. Roll the steak in the marinade and either throw it directly on the grill, or let it marinate overnight.
- 1 garlic clove, finely grated
- 1 cup mayonnaise
- 3 tablespoons Sriracha
- 2 tablespoons fresh lemon juice
- Kosher salt
Stir garlic, mayonnaise, Sriracha, and lemon juice in a small bowl to combine; season with salt.
4. Dr. Pepper Marinade
- 12 oz Dr. Pepper
- 2 cups ketchup
- 1 cup brown sugar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon liquid smoke
- 1 teaspoon coarse salt
- 1 teaspoon chili powder
- 1/2 teaspoon granulated garlic
Add all ingredients to a large sauce pan and whisk to combine.
Place over medium-high heat and cook, stirring often until mixture just starts to bubble.
Lower to simmer and cook 5 minutes or until sugar is dissolved.
Which marinade will you be trying at home? Tell us in the comments below!