Meat (or vegetables) should never be cooked naked. It’s called flavor, don’t be scared of it. The best way to infuse taste into food is with marinades. I’m not talking about brushing some generic BBQ sauce on chicken while it’s grilling. Put your protein in a large Tupperware or plastic bag, throw some basic ingredients in, shake and let sit minimum thirty minutes. The longer, the better. This is required prep for any meal. You’ll be rewarded for your efforts. Below are some of my favorite quick marinades. You’re not dumb. You can figure out the proportions.
Olive Oil, Salt, Black Pepper, Garlic
Perfect for chicken and all vegetables.
Olive Oil, Garlic, Onion, Cilantro, Salt, Black Pepper, Lime Crushed Red Pepper
Love this with firm white fish on the grill or pork chops.
Olive Oil, Paprika, Lawry’s Season Salt, Black Pepper, Garlic, Onion
Great on pork, chicken and shrimp.
Pork Loin Spice Rack Special
Olive Oil, Sea Salt, Garlic, Paprika, Black Pepper, Adobo, Honey, Rosemary
Grilled or roasted, it’s hard to fuck up pork with these flavors.
Soy Sauce, Sesame Oil, Scallions, Ginger, Garlic
A great marinade for flank steak or to break the monotony of chicken wings.
There’s no shame in reaching for the bottle when it comes to marinades. Not everyone has a stocked fridge 24/7 and it’s probably cheaper in the long run. Here are two Diesel brands I recommend.
Lawry’s Caribbean Jerk
Unique flavor at a great price. The spicy and citrus combo is a kick in the nuts to your run of the mill lemon pepper bullshit.
Goya Mojo Criollo
Now I like my stripped down Latin marinade above, but if I’m lazy or want a little more acidity, I’ll reach for the Goya. You know they have a whole isle in Market Basket just for Goya products?