How to marinate meat

Practical marinating rules: timing, acid, salt, refrigeration, and food safety — without gimmicks.

Keep it cold

Marinate in the fridge, not on the bench. Use a non-reactive bowl or sealed bag.

Chicken and lamb often benefit from 1–12 hours depending on the recipe.

Acidic marinades on steak are usually shorter (30–90 minutes) so the surface does not turn mushy.

Never reuse raw marinade as a finishing sauce unless you boil it thoroughly first.

Wash boards and knives after raw meat contact.