25 Two-Ingredient Marinades

There’s nothing wrong with a plain piece of chicken, steak, or fish, but it sure tastes better with some flavor added. By using a simple marinade, even the cheapest cut of meat can be transformed into something that tastes gourmet.

The quickest marinade of all is just olive oil and vinegar. I’ve used that many times—always with good results—when there’s barely anything in the kitchen. When I’m well stocked, however, I love to try these easy combinations:

  1. Grainy Mustard and Ale
  2. Soy Sauce and Sesame Oil
  3. Honey and Lime Juice
  4. Olive Oil and Smashed Garlic
  5. Apple Cider Vinegar and Honey
  6. Worcestershire and Soy Sauce
  7. Coca Cola and BBQ Sauce
  8. Dijon Mustard and Sriracha
  9. Olive Oil and Citrus (Lemon or Lime works best)
  10. Soy Sauce and Italian Salad Dressing
  11. Olive Oil and Herb (Rosemary, Thyme, Basil, etc)
  12. Balsamic Vinegar and Whiskey
  13. Peanut Butter and Chili Sauce
  14. Soy Sauce and Grated Ginger
  15. Brown Sugar and Olive Oil
  16. BBQ Sauce and Honey
  17. Peach Preserves and Grainy Mustard
  18. Coconut Milk and Lime Juice
  19. A-1 Steak Sauce and Italian Dressing
  20. Pineapple Juice and Olive Oil
  21. Cilantro and Lemon Juice
  22. Ginger Ale and Mustard
  23. Sliced Scallions and Olive Oil
  24. Apricot Jam and Soy Sauce
  25. Honey and Mustard

 

Have a tasty marinade you’d like to share? I’m all ears!

9 thoughts on “25 Two-Ingredient Marinades

  1. Lisa Beth

    I actually prefer dry rubs to marinades. Spices last a lot longer. Have you tried turmeric and cinnamon on chicken? Really yummy.

  2. Linda Szymoniak

    I love simple recipes that use what I already have on hand. I would like to add one – especially good on ham, but I suspect could be used on chicken, etc. My grocery had a sale on spiral sliced hams, but were out of the ones that come with the glaze packet. I did a quick search on Google and found one that has been perfect every time I use it. 1 cup brown sugar and 1/4 cup honey. I do put a spoon or two of water in if it gets too thick. I just combine the two ingredients in a small saucepan, heat on low until the brown sugar melts and combines with the honey. Put on the ham for the last 10-15 minutes (I boost the temperature to get it to crisp a bit, too).

    1. The Jewish Lady Post author

      I don’t eat ham, but the glaze would definitely work on chicken! I love a brown sugar/honey combo for dipping, too. Do you serve it with rice?

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