A good marinade doesn't just enhance roasted chicken, grilled steaks, or pan-fried tofu. We'd argue that in some instances, it's necessary. (If you've ever gnawed on a dry, flavorless grilled drumstick, you know what we're talking about). But not all marinades are created equal.
1. Your Marinade Is a Temple, Not a Dumping Ground
Test kitchen manager Brad Leone says it best: "People to tend to overdo it. As with most cooking, less is more. Your marinade is not a garbage can for you to throw half-empty jars of whatevebr in." A proper marinade should have focus and clean flavor—this is not the time to combine Sriracha, mustard, soy sauce, hot sauce, balsamic vinegar, apple cider vinegar, onion jam, and whatever other random jars are lurking in the shelf of your fridge. Choose a simple theme or defining ingredient, and don't stray too far from the course. Besides: The point of a marinade is to enhance the protein—you will want to be able to taste and enjoy that steak, chicken, tofu, etc.
Chimichurri Marinade. Photo: Kang Kim
2. Don't Get Too Salty or Acidic
Another common mistake, according to Leone: Using too much salt. The marinade should mingle with the protein for a few hours (more on that in a minute), which is a good amount of time for the garlic, oil, herbs, what-have-you to infuse everything with flavor. Be mindful of this when adding S&P: That chicken breast will not only taste over-salted if you load up on the NaCL, it can also turn out dry. Salt pulls out moisture from ingredients, so get too heavy-handed, and you'll be dousing on the sauce at dinner to compensate for a dry bird. Same goes for overly acidic marinades, says Carla Lalli Music, BA's food director. Be mindful of how much citrus and vinegar you add.
3. …But Don't Be a Flavor Wimp, Either
You're not drinking the marinade; it works its magic in more subtle, slowly-released ways. So don't be afraid to go big and bold (lots of garlic). Additionally, the single-best thing you can do to build flavor in your marinade is to kick start the aromatics. That means bruising herbs, toasting spices, smashing garlic cloves, and chopping alliums. These seemingly simple steps will help release the goodness into the rest of the marinade, which then, of course, gets transferred to the main event.
