Where seasoning is concerned, marinades offer an easy, versatile way to infuse your meal with a complex combination of flavors. However, one of the most common marinating mistakes people make is trying to use either oil or an acid as the base. In reality, you always need a balance of both. The easiest way to remember this is to understand the science behind how marinades work: The acids help break down and tenderize whatever it is you’re marinating, while the oil infuses your food with moisture.
Additionally, fats — like the oils in a marinade — are excellent flavor enhancers, surpassing even salt or sugar. While the jury’s still out on exactly why this is, it may have something to do with the way fat interacts with our taste receptors. This means that, in addition to infusing your chicken (or other meat) with moisture, oils can also intensify the flavors of your marinade’s seasonings. Keep in mind, however, that this process won’t work nearly as well without an acid to help tenderize your food and allow the oil and flavor to penetrate the meat more deeply.
The combination of fat and acid also offers a flavor balance you couldn’t achieve by using either of them alone. Acids like citrus juice or vinegar offer a fresh, tangy brightness to contrast the heavier mouthfeel of olive oil or butter. Using the right ratio of one to the other is also key — common wisdom calls for about 3 parts fat to 1 part acid.
Matching the marinade to your meal
Besides balancing the ratio of your oil and acid, the most important part of building a marinade is constructing a cohesive flavor profile. This may be as simple as leaving your skirt steak in a bath of store-brand Italian dressing or as complex as carefully emulsifying garlic-infused olive oil with specialty vinegar and fresh herbs. You can even blend some ordinary mayonnaise into your marinade to give it an extra layer of richness and tanginess, and to help it stick to your protein. The best thing about making your own marinade is that it’s an incredibly versatile cooking component, and most well-stocked pantries have the necessary ingredients to make a truly delicious blend.
Though olive and canola oil are among the most popular marinade bases, they’re far from your only options. Chili oil is both luscious and spicy, and it mingles beautifully with Southwest flavors like lime juice, cilantro, and cumin. If you love Asian-inspired flavors, sesame oil and rice wine vinegar with a splash of soy sauce and minced ginger are sure to please your palate. All of these bold flavors pair well with hearty proteins like steak, pork, or chicken.
If you’re marinating more delicate seafood, like cod or scallops, subtle flavors like ghee (clarified butter) or infusions like white wine vinegar and tarragon will enhance your seafood’s taste without overpowering it. Additionally, avocado oil has a wonderfully fresh, light taste that won’t overwhelm other ingredients, making it perfect for showcasing delicate herbs like thyme or dill.
