3 Easy Marinades to INSTANTLY UPGRADE Your Cooking

EVERY home cook should have these 3 classic pan sauces in their arsenal. Thanks to ARMRA Colostrum for sponsoring this video! Head to

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*Herby Marinade*
▪2lb/1kg of 8/12 raw shrimp (or chicken, skirt steak, etc)
▪15g (2/3c) fresh basil leaves
▪5g (2T) fresh rosemary leaves
▪25g (1/2c) fresh parsley leaves (stems removed)
▪15g or 3-4 garlic cloves
▪5g (3/4t) salt
▪10g (2 1/2t) sugar
▪2g (1t) dried oregano
▪40g (2 1/2T) water
▪75g (1/3c) neutral oil (e.g., avocado oil)
▪25g (1 1/2T) Dijon mustard
▪10g lemon zest (zest of 1-2 lemons)

Blender Method:
- Add all ingredients to blender and blend on high for 20-30 seconds until smooth

By Hand:
1. Finely chop basil, rosemary, and parsley with the salt until finely minced.
2. Grate garlic & lemon zest with a microplane. Chop in with the herbs.
3. Stir the rest of the ingredients into the herb mix

Instructions:
1. Salt your meat (5g/1t per lb). Allow it to sit for about 10 min before adding half of the marinade.
2. Marinate for 20-30 minutes in the fridge.
3. If using shrimp, place about 4 shrimp on a skewer and either grill or cook over medium heat for 2-3min per side (for large 8/12 shrimp), keeping the shrimp moving as you cook.
4. Once cooked, brush on some of the reserved marinade.

*Spicy Gochujang Marinade*
▪2lb/1kg skirt steak (or thin-sliced pork chops, chicken thighs, tofu)
▪50g (3T) Korean gochujang or substitute with 20g (1T) sriracha, 20g (1T) miso, and 10g (2 1/2t) sugar
▪20g (4t) soy sauce
▪5g (2t) paprika
▪50g (about ¼ of a large) onion, roughly chopped
▪15g (3 large) garlic cloves
▪20g (1 1/2T) sesame oil
▪50g (2 1/2T) honey
▪50g (3T) rice vinegar

Blender Method:
-Combine ingredients in a blender and blend on high for 30-45 seconds until smooth.

By Hand:
1. Grate onion on the largest holes of a box grater. Grate garlic with microplane.
2. Mix the grated onion and garlic with gochujang (or the sriracha-miso-sugar mixture) with the rest of the ingredients.

Instructions:
1. Use this marinade on meats like skirt steak, thin-sliced pork chops, boneless chicken thighs, or tofu. Salt your meat (about 5g/1t per pound) and allow to sit for 10 min.
2. Add half the marinade & marinate 20-30 minutes in the fridge.
4. If using skirt steak, grill on a very hot, oiled grill for about 4min on the side 1, 3min on side 2 until meat is 130F/55C .
5. Rest for 10 minutes, then brush on reserved marinade & slice

*Aromatic Curry Marinade*
▪2lb/1kg boneless skinless chicken thighs
▪25g (1 1/2T) unsalted peanut butter
▪40g (about ¼ of a medium) red onion, roughly chopped
▪15g (3 large cloves) garlic
▪2g (2/3t tsp) ground turmeric
▪5g (2 1/3t) curry powder
▪40g (2 1/2T) fish sauce
▪25g lime juice (about 1 lime)
▪15-20g (1T) fresh ginger, grated
▪40g (2 1/2T) brown sugar
▪30g (2T) neutral oil (e.g., avocado oil)

Blender Method:
- Add all ingredients to blender jar and blend until smooth, about 1 minute depending on your blender.

By Hand:
1. Grate the red onion on a box grater and the garlic and ginger with a microplane.
2. Add the grated onion, garlic, and ginger to a bowl and stir in the the rest of the ingredients until well combined.

Instructions:
1. this marinade on meats like boneless skinless chicken thighs, shrimp, or tofu. Salt the meat (about 5g/1tsp per pound), allow to sit for 10 min
2. Add half the sauce, toss to coat and marinate for 20-30 min in the fridge.
3. If using chicken thighs, grill on a hot gril for 5-6 minutes per side OR cook in the oven under a high broiler for 5 min per side until cooked through and beginning to char.
4. Rest for a couple of minutes before brushing on some of the reserved marinade.

CHAPTERS:
0:00 Herby Marinade
2:26 A note on why I salt the meat AND marinade
3:24 Finishing the herby marinade and cooking
5:13 Spicy marinade, a fitting segue to healing the gut lining
6:21 Mixing the spicy gochujang marinade
9:19 Aromatic marinade

#marinades #marinating #howtomarinate

[benjaminkinsey]

I’m really impressed with your commitment to the part of your audience that don’t have blenders/standmixers. Way to keep it all accessible!

[MarkoPollo]

I have to tell you thank you for not falling into the trend of all the other cooking channels and turning into weird entertainment shows traveling the country and reviewing every fast food item in the country. Joshua Weissman is what got me cooking 3-4 years ago, but you are now making content like he used to... but better.

Never change. Your content is the best!

[blackabsinthe]

I was literally in the middle of googling marinade recipes when i saw this. Youve really got your finger on the pulse

[randalthor]

As a side dish, you could make some jasmine rice. After the rice is done cooking, but still hot, stir in the remaining marinade. I think this would pair well with any meat, and any of the three marinades. Also, great episode Bri. The three marinades look delicious, unique, and well balanced. I really appreciate that you give alternate instructions for people without a blender or a grill. I also like how you always explain why you do certain steps; like with the separate salting. You're not just teaching us a recipe, you're adding to our base layer of cooking knowledge.

[KnittyElf]

I really appreciate the handmade instructions! I live in Tokyo and don’t want to spare any valuable kitchen space for a blender. ❤

edited to add: Thanks for the non-grill instructions too!

[rooster]

I really love the options to prepare this marinade. Some people don't own a blender or don't want to pull it out. If they pull it out, it means they have to clean it.

[randomdude]

I like your channel because not alot of fluff. Just straight to the recipes.

[dufflite]

I used the second marinade with chicken thighs. BBQ'd them and put them on softshelled tacos with some grilled spiced corn. Might be the best tasting thing I have made personally. Love these trio videos.

[Robin-kyvr]

I like how you structure your videos to perfection!

[PBG]

"Secret's in the sauce" as they say. Thanks Brian for 3 new ones !

[pokeysplace]

The only thing I can think of is to add is a "pair with (insert your video of side(s) here)" type thing for those without that thought capacity. I'd say more server it over (X) than a side.

[gregpepper]

For those with out a blender a one quart deli container and stick blender work great. Cut a paper plate for a splash guard or cover with a towel to not wear it! Great trio of recipients. Will be making all three this week!

[Syrin]

DUDE! You gave me a substitute for Gochugong! I have been looking FOREVER because there are ingredients in it that my kids are allergic to. THANKS!

[adventure_hannah]

Thank you!!!! I love the pacing and simplicity of these videos. So easy to reference multiple times a week for real-life cooking. Perpetually grateful and happily fed,
a full time college student working 30hrs a week

[taccosnachos]

That peanut butter one would go crazy with some cilantro and chili crisp on noodles

[austinfreeman]

I love having a fridge stuffed full of healthy, delicious sauces/marinades that are easy to use at a moment's notice and make me look like a straight BEAST in the kitchen. Thanks for the new inspiration!

[brianb]

Dude, from a fellow Bri, those marinades are DOPE. My boys (6 and 8) and I made them together and we couldn't stop eating straight marinade with a spoon. We did manage to eventually stop and saved some for the chicken we used with them. All insanely delish. Nice work.

[nothingiseverperfect]

Thank you so much for providing non-blender and non-grill alternatives. So many channels use difficult cooking methods different from the everyday common use. Thank you for making your recipes so accessible !

[tinasesselmann]

What I really appreciate besides the awesome flavor of ANYTHING I've made from your recipes is the timing of the recipes. They fit the season and don't drop on the day of (e.g. Christmas cookie recipe on Christmas Day). Thank you for being considerate of that! (written as I drooled on my keyboard)

[ishani]

Thank you so much for explaining your reasons for putting in/holding back certain ingredients! This is so informative!