Jump to recipeTina Martinez (she/her) is the food producer for the Hearst Lifestyle Group. Her work for Good Housekeeping includes recipe development and testing as well as food styling. She also brings the Kitchen & Cooking Lab’s expertise to GH’s popular “I Tried It” series, where she tests viral recipes and food trends. She has worked in the food industry since 2007, with experience as a restaurant line cook, culinary educator, and food stylist for editorial, digital, and television platforms. Tina now lives in Westchester with her husband after leaving Brooklyn for a little more suburban greenery. When she’s not cooking, she enjoys discovering local breweries, hiking in national parks, and digging for treasures at thrift stores. Instagram: @tina.d.martinez TikTok: @tinadmartinez
How to make a garlic herb marinade recipe you'll want to put on everything
Easy and versatile, this multi-use marinade belongs on everything from chicken to courgette.
Ingredients
- 60 ml olive oil
- 3 Tbsp. red wine vinegar
- 1 Tbsp. Dijon mustard
- 2 cloves garlic, grated
- 1/2 tsp. red pepper flakes
- 1/2 tsp. dried oregano
- salt and black pepper
Directions
- Step 1In medium bowl, whisk together oil, vinegar, mustard, garlic, red pepper flakes, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper until combined.
GH TIPS:
How to use: For every 450g of chicken, marinate in 1/2 cup for 30 minutes to 1 hour. For every 450g of pork, marinate in 1/2 cup for 1 to 4 hours. For every 450g of beef, marinate in 1/2 cup for 1 to 12 hours.
It depends on what you're marinating and how heavily you coat it, but 120 ml (about ½ cup) of marinade is typically enough for: 450–700g of meat, poultry, fish, or tofu, or 500–750 g of vegetables for roasting or grilling.
You don't need the food to be swimming in marinade - just enough to coat it evenly. If you're marinating in a zip-top bag or covered container, 120 ml goes surprisingly far because you can turn the food occasionally to redistribute it.
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