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Marinating 101

Marinating 101
It’s always a good idea to step back from the grill or the stove to review the basics. Mindful marinating is the first step to preparing all kinds of delicious dishes including meat, fish and vegetables. Marinades not only enhance the flavoring and juiciness of foods, but they can also tenderize foods and help them form a flavorful crust. 
Though the process of marinating is pretty simple, be sure to check out these tips and tricks to ensure your marinating methods are up to par:
  1. Use Moore’s Marinades for flavor. Whether you prefer the hickory taste of our Original Marinade, the bright flavor of our Zesty Garden Herb Marinade or the Asian flavor of our Teriyaki Marinade, using Moore’s Marinades guarantees that your finished dish will be full of #MooreFlavor.  
  2. Score the meat before marinating. To enable the marinade to penetrate as deeply as possible (especially when marinating thicker cuts like flank steak), puncture the surface of the meat with a fork or score it with a knife.
  3. Coat the food thoroughly. Place food in a re-sealable bag or use a large baking dish covered with plastic wrap. Thoroughly slather the food with the marinade and then flip the bag or stir the meat halfway through the soaking time to ensure that the meat is completely coated.
  4. Refrigerate while marinating. Eliminate the risk of microorganisms spreading in raw meat by placing the food in the refrigerator while it marinates. This keeps it out of the temperature danger zone of 40 to 140 degrees, within which bacteria spread rapidly.
  5. Timing is key. When marinating fish and seafood, 15 to 30 minutes is all you’ll need. A whole chicken needs about 4-12 hours, boneless chicken breasts need 30 minutes to 2 hours, chicken thighs need 1-6 hours, and a whole breast with skin and bone needs about 2 hours. Leaner cuts of meat need to marinate for at least 30 minutes but could require up to 4 hours. Marbled meats need between 1 and 12 hours to marinate. And lastly, denser vegetables need 30 minutes to 2 hours, but softer vegetables only require about 30 minutes.   
  6. Remove marinade before cooking. To avoid flare-ups on the grill and ensure properly browned meat when sautéing or stir-frying, wipe off most of the excess marinade before cooking. But, to maximize flavor, leave just a little marinade on surface of the meat. 
  7. Do not reuse leftover marinade for other food. Since used marinade is contaminated with raw meat juices, be sure to always discard after marinating.  If you want sauce to serve with the cooked meat, set aside extra marinade before using it to marinate the raw meat. 
Now that you’ve reviewed these marinating tips, check out some of our recipes and get cooking!