Seasonings, Rubs Marinades & Sauces

MARINATE: Rule of thumb, keep acidic marinades to under 12 hours.

Chicken: Marinade for a minimum of 30 minutes ideally 2 to 6 hours, or overnight. Do not overdo it.

Ribs: Marinade for a few hours to overnight. Ideally long enough that they absorb the marinade flavor but not too long but they get mushy.

Steak: Different cuts of steak will require different marinating times, with thinner cuts, requiring less time than thicker ones. General rule of thumb marinate a thin steak for about 1-1/2 hours, while thicker stick should marinade for 48 hours, or overnight.

Fish: Marinade for ideally 15 min to 1 hour. Fish is delicate and will fall apart much faster if marinated for too long.

Veggies: Dense vegetables, like carrots or potatoes, should marinade overnight to really soak up flavors. Semi-hard vegetables, like green beans, peppers, and or asparagus, can be left in marinade for up to several hours, while soft vegetables, like broccoli or tomato, should not be left for any longer than 10 to 15 minutes.