Marinades are magic. They take your everyday proteins and veggies and turn them into flavour-packed, juicy, crave-worthy bites that taste like you spent hours in the kitchen (and spoiler: you didn’t 🎉).
While marinades might seem like the territory of seasoned chefs and weekend grill warriors—don't let it fool you! With the right tips and tools, anyone can master the art of crafting a delicious marinade.
This guide is your crash course in the basics: what works, what doesn’t, and how to bring out the best in whatever you’re cooking—from shrimp and salmon to chicken, beef, tofu, and veggies.
We’ve also included our Culinary Director & Spice Queen, Alyse Baca's, top 10 fave blends that pair perfectly with all your go-to proteins and veggies 👑
Whether you’re new to the kitchen or just tired of boring weeknight meals, we’ve got you covered.
Ready to learn how to turn simple ingredients into something worth gathering around? Let's dive in!
Marinades 101: Big Flavour, Zero Stress
Opening your fridge and pantry and deciding what to make can feel tricky at first—but the more you do it, the more confident you’ll become.
And here’s the good news: no matter where you’re starting from in the kitchen, you can absolutely learn to make flavour-packed marinades that feel effortless!
With a little guidance and the right flavour tools, you’ll be turning everyday ingredients into dishes that make you proud to share—and we’re here to help you every step of the way.
The first thing to do is check your fridge & pantry for ingredients to use in your marinade!
Follow these easy ingredient guidelines and say hello to your balanced marinade bestie:
- Add something acidic (like citrus or rice wine vinegar), something fatty (hello, olive oil), & when it feels right, something sweet (like honey or brown sugar) 🍯
- Throw in a killer spice blend to do the heavy lifting.
- Mix in your protein/veg.
- Give those guys a little time to hang out together!
Next, it's essential to consider what you're marinating.
Shrimp isn’t steak. Cauliflower isn’t chicken. Different proteins (and veggies!) need different timing and TLC to get the best results—and avoid the dreaded mush.
Like anything in the kitchen, a few best practices can help your marinades go from decent to damn, that’s good with very little effort!
Here’s a quick guide to get you started:
🦐 Shrimp & Thin Fish (like tilapia or cod)
Recommended Marinate Time: No more than 30 minutes if your marinade includes citrus or vinegar.
Acid will start to “cook” the proteins (ceviche-style) if left too long, which can leave shrimp rubbery and fish mushy.
🐟 Salmon & Fatty Fish
Recommended Marinate Time: 30 minutes to 2 hours.
Because salmon is richer and firmer than white fish, it holds up to longer marinades, but citrus and vinegar can still overpower if left too long. Remember, vinegar and citrus can cook fish if marinated for too long so you only want to leave in the marinade for a short time!
🧈 Tofu
Recommended Marinate Time: 30 minutes to 24 hours.
Tofu is a flavour sponge. The longer it sits (especially if it’s pressed first), the more flavour it absorbs. Bonus: no risk of over-marinating as long as you're not over 48 hours!
🍗 Chicken (thighs, breasts, drumsticks)
Recommended Marinate Time: 1 to 4 hours. Up to overnight if you're planning ahead.
Too short and the flavour won’t penetrate; too long in very acidic marinades can toughen the outer texture.
🥩 Beef & Lamb
Recommended Marinate Time: 4 to 24 hours.
These tougher cuts love a long soak, especially with bold flavours. The acid helps tenderize, and time gives it depth.
🥕 Vegetables
Recommended Marinate Time: 15 minutes to 2 hours, depending on the veg.
Sturdy veggies like cauliflower, broccoli, mushrooms, onions, cabbage, brussel sprouts, or root vegetables can go longer. Quick marinades work wonders for things like zucchini, corn, or bell peppers.
Spicewalla’s Top 10 Spice Blends for Marinades with Mindblasting Flavour!
You’ve got the basics sorted.
You’re not over-soaking the shrimp (go you 👏), your tofu is doing its sponge thing, and your chicken is safely chilling in the fridge. Now it’s time to turn that marinade into something crave-worthy—with a little love & a whole lotta spice 😎
Yep, this is where your spice blends step in and do the heavy lifting!
Whether you're staring down a pack of chicken thighs or a tray of weeknight veg, these 10 blends are your shortcut to big, bold flavour without the stress. Each one includes pairing suggestions and will work with the simple formula below — so even if you’ve never marinated anything before, you’ve got a solid place to start!
Keepin' It Easy Marinade Recipe
This is our go-to marinade recipe when we're kicking off recipe development! It's a great starting point & easy to scale 💯
For every 1 pound of protein or vegetables, start with:
- 3 tablespoons neutral, high heat oil (like avocado)
- 2 tablespoons acid (like lemon juice, vinegar, yogurt, or juice)
- 1 tablespoon Spicewalla blend of choice
- Pro tip: 1 teaspoon honey, mustard, garlic, or soy sauce for depth or balance
Whisk it all together, pour it over your protein or veg, and let time do the work.
Want that brisket soaking in a spa day of flavour? Go for it. Planning to give that salmon a citrus-spice jacuzzi moment? You’re doing it right. If you need more marinade, just double (or triple) the amounts—easy.
All that’s left is choosing the right spices to get those flavours just right! Let’s dive into the blends that make marinade magic happen.
1. Al Pastor
Great with: Pork, chicken
Marinate with: Pineapple juice, orange juice, neutral oil to bind everything, & a splash of vinegar
Smoky, tangy, and just the right amount of sweet—this blend turns your kitchen into a taco truck. Let the meat soak in that citrusy goodness, then hit the grill. Bonus points if it’s on a skewer.
2. French Herbed Dijon
Great with: Chicken, salmon, tofu
Marinate with: Olive oil, lemon juice, a touch of honey
Light, bright, and a little fancy. This herbaceous blend brings Provençal vibes to your plate. Perfect for springtime meals or anyone who owns a linen apron.
3. Carne Asada
Great with: Flank or skirt steak, portobello mushrooms
Marinate with: Lime juice, garlic, olive oil, splash of soy sauce
Big citrus energy meets savory, umami depth. This one’s made for grilling and slicing thin. Tuck it into tacos, lay it over rice bowls, or eat it straight off the cutting board—we won’t judge.
4. The Juice
Great with: Shrimp, chicken, pork
Marinate with: Lime juice, pineapple juice, olive oil
Sweet meets heat in this tropical powerhouse. It’s bright, bold, and leaves a little tingle on the tongue. Your beachy BBQ dreams just came true.
5. Harissa
Great with: Lamb, chicken, cauliflower, broccoli, eggplant
Marinate with: Yogurt, lemon juice, olive oil
Spicy North African flavour meets creamy tang from the yogurt. Whether you’re roasting cauliflower or grilling lamb chops, this one brings the heat and depth.
6. Chilli Lime
Great with: Shrimp, chicken thighs, grilled corn
Marinate with: Lime juice, olive oil, minced garlic
Zippy, spicy, and oh-so-zesty. This one is a summer MVP—think beachy cookouts and smoky char with a citrus punch.
7. Honey & Herb
Great with: Pork chops, salmon, root vegetables
Marinate with: Dijon mustard, apple cider vinegar, olive oil
Sweet, tangy, and wonderfully balanced. This blend works just as well on a weeknight sheet pan as it does on a dinner party centerpiece.
8. Korean BBQ
Great with: Thin-sliced beef, tofu, chicken
Marinate with: Soy sauce, brown sugar, sesame oil, grated pear or apple
Rich, sticky, and bursting with umami. That grated pear adds subtle sweetness and helps tenderize your meat for that authentic Korean BBQ texture and flavour.
9. Modena Balsamic
Great with: Chicken, veggies, pork tenderloin
Marinate with: Garlic, olive oil, touch of honey
A little sweet, a little tangy, and seriously versatile. This is your go-to for weeknight elegance with minimal effort.
10. Piri Piri
Great with: Shrimp, chicken wings, veggies
Marinate with: Olive oil, lemon juice, garlic
Portuguese-inspired fire and flavour. It’s bold, spicy, and beautifully balanced with lemony brightness. Warning: get ready to love this!
A Few Pro Tips When Marinating
You’ve got the blends, you’ve got the basics—now let’s make sure you’re getting the most out of every drop of marinade.
Whether you’re tossing together a quick weeknight meal or prepping for a backyard feast, these quick tips will help you marinate like you know what you’re doing (because you do now)!
- Always marinate in the fridge. Food safety is sexy.
- Use a resealable bag or glass container for easy cleanup and even coverage.
- Don’t overdo it, friend. Fish and shrimp can get rubbery if left too long—remember, 30 minutes is plenty!
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Reserve a little marinade (before adding to raw protein) to brush on while grilling or roasting for extra flavour.
Your Marinade Era Starts Now
There you have it—all the know-how you need to make marinades your not-so-secret weapon in the kitchen!
3 comments
Great ideas with Marinading: a suggestion, a small like booklet condensing the ideas. Or making it printable. Love the concept. A lot to try and remember. I would pay to fee to have this printable. Thank you.
Your masalas are great! I used your tandoori one with lamb and it turned out first rate. However, I miss some of your old masalas, like black smokey cardamom. You should venture back into the whole range of Indian and Pakastani spice blends.
Love this guide! Just what I needed. It explains the basics by protein type, length of time and proportions of the ingredients. Thank you! Now I know what to do with the Spice Walla herb blends which are sitting in my pantry!!