Making the Most of Marinades

One of the best and easiest ways to maximize the flavor of grilled foods is to marinate them. Marinades not only enhance flavor, they also tenderize and help keep meats moist.

Homemade marinades are easy to make and easy to make gluten-free. Most marinades are made up of three components; oils, acids and aromatics.

Oils keep meats moist and help lock in flavors. The most popular oils for marinating are olive oil and sesame oil, both gluten-free.

Acids tenderize meat by breaking down muscle fibers. Acids are vinegar (any kind), now accepted to be gluten-free, fruit juices and even yogurt.

Aromatics are the ingredients that give a marinade its unique flavor. Aromatics would include vegetables, (onions, garlic, scallions, celery), herbs or condiments such as, soy sauce , hot sauce, fish sauce or Worcestershire sauce. If you desire to use soy sauce or a hot sauce, make sure you select a brand that is gluten-free. Regular grocery store varieties are usually not gf.

Meats should be turned several times during marinating, covered with plastic wrap and refrigerated. Before grilling, drain the meat well. If you want to use the left over marinade for basting, boil it first to kill any bacteria. Never reuse a marinade.

Marinating Time:

Try these gluten-free marinades on your favorite meats:

Universal Marinade (beef, seafood, pork, chicken, vegetables, lamb)

3 cloves garlic, crushed or minced
4 strips of lemon zest
1/2 teaspoon coarse salt
1/2 teaspoon cracked black pepper
1/2 teaspoon red pepper flakes
1/4 cup lemon juice
1/4 cup fresh parsley, coarsely chopped
1/4 cup mixture of fresh cilantro, basil, dill, oregano
1/2 cup olive oil

Combine all ingredients. Mix until salt is dissolved. Use within 1-2 hours of making.

Lemon Chicken Marinade (chicken, turkey, pork)

1 medium onion, thinly sliced
4 cloves garlic, thinly sliced
1 jalapeno , thinly sliced
1/2 teaspoon coarse salt
1/2 teaspoon cracked pepper
1 large lemon
8 Tablespoons unsalted butter, melted
1/2 cup cider vinegar
1/2 cup gf brown sugar, packed
1/4 cup Worcestershire sauce

Soak the lemon in hot water for 10 minutes. Roll the lemon on a hard surface, then cut into 1/4" slices, working over a bowl to catch the juices. Remove any seeds and place the slices in a bowl. Place all other ingredients in a saucepan and bring to a simmer over medium-heat, stirring until the sugar is dissolved. Pour the mixture into the bowl with the lemon slices and blend together. Cool to room temperature. Use within an hour of making.

Red Wine Marinade (beef or pork ribs)

1/2 cup gf brown sugar, packed
1 Tablespoon fresh rosemary, chopped
2 cups dry red wine
2 cups water
1/2 cup coarse salt

Combine all ingredients and mix until salt and sugar are dissolved. This marinade will keep up to 1 week.

Garlic Lime Marinade (chicken, pork, lamb)

3 Tablespoons fresh parsley, chopped
2 scallions, chopped
1 Tablespoon fresh rosemary, chopped
6 cloves garlic, chopped
2 teaspoons coarse salt
3/4 cup fresh lime juice
1/4 cup dry white wine
1 Tablespoon red wine vinegar
1-2 teaspoons gf hot sauce

Place garlic and salt on a cutting board and mash together with the side of a knife until it forms a paste. Add all other ingredients and mix until blended. Use within a few hours of making.

Sesame Soy Marinade (chicken, shrimp, fish, pork, lamb, beef)

1 Tablespoon fresh ginger, minced
2 scallions, minced
2 strips of lemon zest
1-2 jalapeno chilies, seeded and chopped
1 Tablespoon sesame seeds, toasted
1/2 teaspoon Chinese five-spice powder
1/3 cup sesame oil
1/3 cup rice wine
1/3 cup gf soy sauce
3 Tablespoons gf brown sugar
2 cloves garlic, minced

Combine all ingredients in a bowl and mix well. Will keep in refrigerator for up to 3 days.

Thai Marinade (beef or seafood strips for skewers)

2 Tablespoons cilantro, chopped
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 cup fish sauce or gf soy sauce
1/4 cup fresh lime juice
3 cloves garlic, minced
2 Tablespoons honey

Combine all ingredients and mix to dissolve honey. Best when used within a few hours of making.

Korean Marinade (pork, beef)

1/2 cup gf soy sauce
1/2 cup vegetable oil
8 garlic cloves, crushed
8 scallions, chopped into 1" pieces
1 Tablespoon sugar

Combine all ingredients and mix until sugar is dissolved. Marinate meat over night.

– Glutenfreeda