Marinating keeps meat and fish moist and tender, and an easy way to season grilled foods.
Use the Right Container: You should use a shallow, non-reactive container, such as a glass or plastic dish or a resealable plastic bag for easy clean-up. This will allow the marinade to coat food evenly. These containers also make it easy to transport to the grill.
How Long: Marinate meat and poultry for at least 30 minutes at room temperature; if marinating longer, refrigerate, turning meat occasionally. Let the meat come to room temperature before grilling. Seafood should be marinated for only 15 to 30 minutes; Chicken should not be marinated more than 2 hours; any longer, and the acid in the marinade will begin to “cook” the fish or chicken. Beef and pork can be marinated longer, up to 24 hours.
Safety: Consuming marinades used on raw fish or meat is not safe. If you plan on basting your food during cooking set some aside before marinating.
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A huge thanks to Tammy for providing these tips. I love to marinate meat and then throw it on the BBQ, especially in the summer time.