11 Marinade Recipes to Up Your Grilling Game This Summer
Marinating is one of the simplest ways to elevate your cooking. With just a few pantry staples like extra virgin olive oil, citrus or vinegar, garlic, spices, and fresh herbs, you can transform ordinary proteins and vegetables into something truly special. Whether you are grilling, roasting, or pan searing, a good marinade infuses your ingredients with flavor, making every bite delicious.
In the Mediterranean kitchen, marinating is more than just a technique. It is a celebration of flavor and tradition. From the zesty notes of lemon and oregano in Greek dishes to the rich complexity of Dijon mustard in French cuisine, marinades are essential for bringing out the best in your ingredients.
Incorporate some of our favorite marinades and wait for the applause. This is what being the hero of dinner feels like.
All-Purpose Marinades
These versatile marinades are staples in my kitchen. They pair beautifully with a variety of proteins and vegetables, making them perfect for meal prep or spontaneous weeknight dinners.
1. Greek Chicken Marinade
This garlicky, lemony, herbaceous marinade is a classic in Greek cuisine. It works wonders on any cut of chicken, whether you are grilling, baking, or pan searing. It is also delicious on grilled salmon.
Ready in: 10 minutes
Makes: About 1 cup
What You Need:
- ½ cup olive oil
- ¼ cup lemon juice
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
How to Make It:
- In a bowl or jar, combine the olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Whisk or shake until well combined.
- Use immediately or store in the refrigerator for up to 1 week.
Why everyone loves it: The combination of fresh herbs, citrus, and olive oil infuses the meat with vibrant flavor. It is a go to for any Mediterranean inspired meal.
Pro tip from Ruby: Marinate chicken for at least 2 hours, but overnight is even better.
2. Best Chicken Marinade
This yogurt based marinade is a game changer for achieving tender, juicy chicken. The acidity of the yogurt, combined with citrus, garlic, and Mediterranean spices, breaks down the proteins in the meat, resulting in a succulent texture and rich flavor.
Ready in: 10 minutes
Makes: About 1½ cups
What You Need:
- 1 cup plain Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
How to Make It:
- In a bowl, combine the Greek yogurt, olive oil, lemon juice, garlic, paprika, cumin, oregano, salt, and pepper.
- Whisk until smooth.
- Use immediately or store in the refrigerator for up to 3 days.
Why everyone loves it: It is incredibly versatile and perfect for grilling. It is also among my favorite ways to make a delicious roasted chicken.
Pro tip from Ruby: This marinade works beautifully on chicken thighs or breasts. The yogurt keeps the meat incredibly moist.
Marinades from Specific Recipes
These marinades are integral to their respective recipes. They showcase how a well crafted marinade can define a dish’s character and depth.
3. Easy Balsamic Chicken Marinade
This bold balsamic glaze based marinade, sweetened with honey and seasoned with garlic, lemon juice, and herbs, transforms simple chicken into a succulent, flavor packed dish.
Ready in: 10 minutes
Makes: About ¾ cup
What You Need:
- ⅓ cup balsamic glaze
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 3 garlic cloves, minced
- 1 tablespoon honey
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
How to Make It:
- In a bowl or jar, combine the balsamic glaze, olive oil, lemon juice, garlic, honey, Italian seasoning, salt, and pepper.
- Whisk or shake until well combined.
- Use immediately or store in the refrigerator for up to 1 week.
Why everyone loves it: The tangy sweetness of the balsamic vinegar pairs beautifully with the savory spices. It is equally delicious on Sautéed Zucchini and Blistered Tomato Bruschetta.
Pro tip from Ruby: Make your own balsamic glaze by simmering balsamic vinegar until it thickens. It is easy and delicious.
4. Zesty Garlic Marinade
To make the juiciest chicken kabobs, I first dust the meat in a dry spice blend, then coat it in minced garlic and lemon juice. With a couple of hours in the fridge, the bold flavors penetrate the meat, ensuring each bite is juicy and aromatic.
Ready in: 10 minutes
Makes: About ½ cup
What You Need:
- ¼ cup olive oil
- ¼ cup lemon juice
- 6 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
How to Make It:
- In a bowl or jar, combine the olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
- Whisk or shake until well combined.
- Use immediately.
Why everyone loves it: It is a fantastic choice for grilling season. These chicken kabobs are particularly tasty with a drizzle of Tahini Sauce.
Pro tip from Ruby: For extra flavor, rub the dry spices directly onto the meat first, then add the wet marinade.
5. Smoky Seafood Marinade
With a base of lemon juice, garlic, a trio of warming spices, and extra virgin olive oil, this seafood friendly marinade enhances the flavor of fish without overpowering it.
Ready in: 5 minutes
Makes: About ½ cup
What You Need:
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 3 garlic cloves
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ¼ teaspoon black pepper
How to Make It:
- Combine all ingredients in a blender.
- Blitz until smooth.
- Use immediately.
Why everyone loves it: It works well with any hearty fish, including halibut, monkfish, swordfish, mahi mahi, salmon, and cod. No need to marinate for long. Even 15 minutes does the trick.
Pro tip from Ruby: This marinade is also delicious on grilled vegetables.
6. Souvlaki Marinade
This traditional Greek marinade combines garlic, Greek oregano, rosemary, paprika, olive oil, white wine, and lemon juice. It is essential for authentic chicken souvlaki.
Ready in: 10 minutes
Makes: About 1 cup
What You Need:
- ½ cup olive oil
- ¼ cup dry white wine
- ¼ cup lemon juice
- 4 garlic cloves, minced
- 1 tablespoon dried Greek oregano
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
How to Make It:
- In a bowl or jar, combine the olive oil, white wine, lemon juice, garlic, oregano, rosemary, paprika, salt, and pepper.
- Whisk or shake until well combined.
- Use immediately or store in the refrigerator for up to 1 week.
Why everyone loves it: It imparts a depth of flavor that transports you straight to the streets of Athens. You can also use it on pork or lamb.
Pro tip from Ruby: Puffy pita breads for wrapping and Tzatziki Sauce on the side are a must.
Dressings That Double as Marinades
Some of my favorite salad dressings are so flavorful that they can easily pull double duty and work beautifully as marinades too. Make a big batch and call it meal prep.
7. Greek Salad Dressing
This simple Greek dressing, made with lemon juice, olive oil, garlic, and oregano, is a versatile staple. Its bright, tangy flavor makes it an excellent marinade for fish, chicken, or vegetables.
Ready in: 5 minutes
Makes: About ¾ cup
What You Need:
- ½ cup olive oil
- ¼ cup lemon juice
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
How to Make It:
- In a bowl or jar, combine the olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Whisk or shake until well combined.
- Use immediately or store in the refrigerator for up to 1 week.
Why everyone loves it: It is a key ingredient in our Greek Sheet Pan Chicken, this citrusy Shrimp and Broccoli Skillet, and Roasted Branzino. Yum.
Pro tip from Ruby: Make a big batch and use it for salads all week and marinades on the weekend.
8. Vegan Green Goddess Dressing with Tahini
Packed with fresh herbs, garlic, lemon juice, and tahini, this creamy vegan dressing is not only perfect for salads but also serves as a delightfully nutty and herbaceous marinade.
Ready in: 10 minutes
Makes: About 1 cup
What You Need:
- 1 cup fresh parsley
- ½ cup fresh cilantro
- ¼ cup fresh mint
- ¼ cup tahini
- ¼ cup lemon juice
- 2 garlic cloves
- ½ cup olive oil
- ¼ cup water
- 1 teaspoon salt
- ½ teaspoon black pepper
How to Make It:
- Combine all ingredients in a blender.
- Blend until smooth and creamy.
- Use immediately or store in the refrigerator for up to 1 week.
Why everyone loves it: It is perfect for Grilled Vegetable Kabobs or Green Goddess Chicken Thighs, either on the grill or in the oven.
Pro tip from Ruby: Add more water to thin it for a dressing, or keep it thick for a marinade or sauce.
9. Dijon Vinaigrette
This tangy vinaigrette, featuring Dijon mustard, shallots, and Champagne vinegar, is a fantastic marinade for a variety of proteins, especially chicken, pork, or salmon.
Ready in: 5 minutes
Makes: About ¾ cup
What You Need:
- ½ cup olive oil
- ¼ cup Champagne vinegar or white wine vinegar
- 1 shallot, finely minced
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
How to Make It:
- In a bowl or jar, combine the olive oil, vinegar, shallot, Dijon mustard, honey, salt, and pepper.
- Whisk or shake until well combined.
- Use immediately or store in the refrigerator for up to 1 week.
Why everyone loves it: Its sharp, savory notes penetrate the meat. A simple yet effective way to elevate your meals.
Pro tip from Ruby: Let marinated proteins sit at room temperature for 30 minutes before cooking for even more flavor.
10. Lemon Vinaigrette
Bright and citrusy, this quick lemon vinaigrette is more than a salad dressing. It is a secret weapon for marinating chicken, shrimp, or even hearty vegetables.
Ready in: 5 minutes
Makes: About ¾ cup
What You Need:
- ½ cup olive oil
- ¼ cup fresh lemon juice
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
How to Make It:
- In a bowl or jar, combine the olive oil, lemon juice, garlic, Dijon mustard, honey, salt, and pepper.
- Whisk or shake until well combined.
- Use immediately or store in the refrigerator for up to 1 week.
Why everyone loves it: Fresh lemon juice and a touch of mustard bring the zing. A touch of honey balances the acidity beautifully. It is especially good drizzled over grilled asparagus.
Pro tip from Ruby: This vinaigrette brightens up any grilled vegetable. Do not limit it to just salads.
11. Basil Vinaigrette
This vibrant green vinaigrette, made with loads of fresh basil, garlic, and extra virgin olive oil, doubles as a flavorful marinade.
Ready in: 5 minutes
Makes: About ¾ cup
What You Need:
- 1 cup fresh basil leaves
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 garlic clove
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
How to Make It:
- Combine all ingredients in a blender.
- Blend until smooth.
- Use immediately or store in the refrigerator for up to 3 days.
Why everyone loves it: It is especially delicious on grilled zucchini or chicken. A great way to use up a bunch of basil during peak season.
Pro tip from Ruby: A splash of red wine vinegar adds just the right tang.
Conclusion
I hope these marinade recipes inspire you to fire up the grill and get creative in the kitchen this summer. With just a few simple ingredients, you can transform any meal into something memorable.
Remember, the best marinades come from your pantry and your imagination. Experiment, taste as you go, and most importantly, have fun.
Happy grilling.
