Marinade Must-Haves
With these ingredients in the mix, marinating can enhance juiciness and add complexity to steak, chicken, and pork.
Both salt and oil are critical to a successful marinade; soy, sugar, and honey are great flavor boosters.
Salt:
Not Just Seasoning To increase the meat's juiciness, our marinades usually include a high concentration of salt (typically about 1 1/2 teaspoons per 3 tablespoons of liquid), and thus serve as "brinerades" that combine the benefits of both marinating and brining.
Oil:
Flavor Facilitator Most of the herbs and spices we add to marinades are oil-soluble, which means they only release their full flavor when mixed in oil. So, to get the most out of a marinade, always include oil. But note: These flavors will merely coat, not penetrate, the meat. Meat proteins are saturated with water, so they won't absorb the oil or its flavors.
Soy:
Flavor Enhancer For more complex flavor, use soy sauce instead of salt—besides being salty, it contains glutamic acid, which boosts meaty flavor.
Sugar/Honey:
Browning Boosters Sweeteners like sugar and honey not only add complexity, they also help foods brown during cooking, further developing flavor.