Marinade Calculator
Enter the weight of your meat and choose a marinade style to get exact ingredient amounts in ml and tablespoons.
Marinade Calculator
g
Classic (Oil + Acid + Herb) — 60ml total
Olive Oil(Base fat)
30ml · 2 tbspAcid (lemon juice or vinegar)(Tenderizer)
15ml · 1 tbspHerbs & Garlic(To taste)
9ml · 0.6 tbspSalt(~1 tsp per cup)
3ml · 0.2 tbspBlack Pepper(To taste)
3ml · 0.2 tbspTotal: 60ml · 4 tbsp · 0.3 cups
Marinating Time Guide
Chicken: 2–4 hours. Beef steak: 2–8 hours. Pork: 4–12 hours. Fish: 30 min–2 hours. Never over-marinate fish — acid "cooks" the proteins.
Marinade Timing by Protein
| Protein | Minimum | Optimal | Maximum |
|---|---|---|---|
| Fish / Shellfish | 15 min | 30–60 min | 2 hours |
| Chicken breast | 30 min | 2–4 hours | 24 hours |
| Chicken thighs | 1 hour | 4–8 hours | 24 hours |
| Pork chops | 1 hour | 4–8 hours | 24 hours |
| Beef steak | 2 hours | 4–8 hours | 48 hours |
| Vegetables | 15 min | 30–60 min | 4 hours |
Marinade Tips
- Always marinate in the refrigerator — never at room temperature
- Use a zip-lock bag or covered container to ensure even coverage
- Never reuse marinade that had raw meat in it — it's a food safety risk
- Pat meat dry before cooking for better browning and searing
- Score thick cuts with a knife to help marinade penetrate deeper