Guide to Marinating for Flavor
By Cook's Illustrated
Published July 1993
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.
See Also
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recipeAsian Marinade
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recipeMediterranean Marinade
Guide to Marinating for Flavor
| 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 | ||