A marinade is a must if you intend to prepare a juicy and aromatic meat. Let us offer you 5 different marinades, where the amount of ingredients depends on how much meat you would like to marinate.
For chicken meat, try the following marinade: mix 2/5 cup soya sauce, 1-2 tablespoons mustard, 3 garlic cloves, 3 1/3 tbsp oil in a suitable container. The garlic cloves need to be pressed.
This marinade is especially suitable for chicken breasts. Once you mix everything and homogenize the mixture, pour it over the meat and leave it in the refrigerator for about an hour. Of course if you have more time, you can leave the marinade to work its magic longer.
If instead you've chosen chicken legs, try making the following marinade: 1 tbsp honey, 1 tsp curry, 1 orange, salt, oil.
Preparation: mix the curry and honey in a bowl, add the oil and stir. Finally, salt lightly to taste. Baste the chicken legs with the marinade and put orange slices on top. Leave the meat to season for at least 2 hours. If you like spicy, add 2 roundly sliced chili peppers.
Pork meat lovers will also be satisfied if they go for a marinade with white wine. Again the amount depends on the amount of meat, but as a general guideline for 2 pork steaks you need about 2/3 cup white wine, 2-3 tbsp soya sauce, black pepper to taste. Leave the steaks overnight in the marinade and then discard it.
For grilled pork ribs, we've chosen a spicy marinade with a sweet aftertaste. The required ingredients are: 3 garlic cloves, 2 tsp mustard, dried basil, 2 tbsp honey, paprika, black pepper and salt to taste.
Preparation: press the garlic ahead of time and mix everything in a bowl until homogenized. Then smear the ribs thoroughly with this mixture and leave them to season for about an hour, then cook the ribs on the grill.
For duck meat you can make a marinade with orange juice - you need 2/5 cup orange juice, 1 tbsp balsamic vinegar, 2 tbsp soya sauce, black pepper. Mix everything well and pour it over the meat - it's best to let the meat season for at least 8 hours.
