Guide to Marinating for Flavor
This chart provides a general guide to amounts of marinade and marination time when using low-acid marinades, designed to provide flavor rather than to tenderize.
| Product | Amount of Marinade | Optimum Marinating Time |
|---|---|---|
| Beef | 1/4 cup per pound of beef | 24 hours |
| Chicken, skin on | 1/4 cup per pound of chicken | 24 hours |
| Chicken, skinless | 1/4 cup per pound of chicken | 3 hours |
| Delicate white fish (e.g., flounder) | 2 tablespoons per pound of fish | 15 minutes |
| Strong-textured fish (e.g., tuna) | 2 tablespoons per pound of fish | 30 minutes |
| Absorbent vegetables (e.g., zucchini) | 3 tablespoons per pound of vegetables | 1 hour |
| Thick-skinned vegetables (e.g., bell pepper) | 2 tablespoons per pound of vegetables | 15 minutes |