Grilling Made Easy with Marinades

Salmon in a soy sauce marinade
Salmon in a soy sauce marinade

My favorite time of the year is finally here – time to grill! Who doesn’t love the aroma of meat and/or vegetables coming from a grill as you walk around your neighborhood? My family made chicken and steak kebabs last weekend, adding a new touch with the addition of peaches and pineapple. Why have I not tried grilling fruit before now? Both the peaches and pineapple were sweet, juicy and succulent!

The use of a marinade is one way to keep your grilled foods juicy and tender. A marinade not only keeps your food from drying out but also can add additional flavor to your dish. It is important to remember food safety when using a marinade. The effects of marinating are hastened by higher temperatures, but so is the danger of bacterial activity. Refrigerate any foods in their marinade if the immersion period indicated is 1 hour or more. Allow about 1/2 cup of marinade for every pound of food to be processed. Cubed meat is soaked just 2-3 hours; a whole 5-10 pound piece, overnight. Sometimes a recipe calls for the marinade to be made into a sauce for the dish. When doing this, it is important to bring it to a boil on the stove to destroy any harmful bacteria before using it on cooked foods. Using these tips will result in safe, tender, and juicy meats, vegetables and fruitsfrom your grill!



  • 1 1/2 cups flat beer
  • 1/2 cup vegetable oil
  • Stir the oil in slowly, then add
  • 1 clove garlic
  • 2 Tbsp. lemon juice
  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 3 cloves


  • 2 Tbsp. lemon juice
  • ¼ cup olive oil
  • 1 tsp. salt
  • 1/8 tsp. pepper

Marinate the meat refrigerated and covered for 2-3 hours. Turn frequently.


  • 1/4 cup vegetable oil
  • 1/2 cup dry white wine
  • 1 minced clove garlic
  • 1 finely chopped medium-sized onion
  • 1/2 tsp. celery salt
  • 1/2 tsp. coarsely ground black pepper
  • 1/4 tsp. dried thyme, tarragon or rosemary

Mix well. Chill several hours in covered jar or dish. Shake well, then pour over the chicken pieces. Chill about 3 hours, turning pieces at least once. Baste during cooking with any excess marinade

REF: Joy of Cooking

Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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