Marinade Calculator
Calculate marinade amount from meat weight and coverage ratio.
Returns oil, acid, and seasoning volumes for beef, chicken, pork, and seafood marinades.
Marinade ratio determines the balance of flavor, acidity, and oil in a marinade. The classic ratio is a reliable starting point that can be adjusted by cuisine style.
Classic Marinade Ratio (3:1:1):
3 parts oil : 1 part acid : 1 part flavor/aromatics
- Oil (olive, avocado, sesame): Carries fat-soluble flavors, keeps moisture in, prevents sticking
- Acid (lemon juice, vinegar, wine, yogurt): Tenderizes surface proteins, adds brightness
- Aromatics (garlic, herbs, soy sauce, spices, honey): The primary flavor contribution
Worked example — chicken marinade for 2 lbs: Total marinade: 3/4 cup Oil (3 parts): 3/4 × 3/5 = 9 tablespoons olive oil Acid (1 part): 3 tablespoons lemon juice Aromatics (1 part): 3 tablespoons (2 tbsp soy sauce + 1 tbsp minced garlic)
Quantity of marinade per protein:
| Protein | Marinade Needed |
|---|---|
| Per pound of chicken | 1/4 cup |
| Per pound of beef | 1/4 cup |
| Per pound of fish | 2–3 tbsp (less time needed) |
| Per pound of shrimp | 2 tbsp (max 30 min) |
Marinating time by protein and acid strength:
| Protein | Mild Acid (oil+wine) | Strong Acid (lemon/vinegar) |
|---|---|---|
| Shrimp | 15–30 min | Max 20 min |
| Fish fillet | 30–60 min | 15–30 min |
| Chicken breast | 2–4 hours | 1–2 hours |
| Pork | 4–8 hours | 2–4 hours |
| Beef (thick cuts) | 4–24 hours | 4–8 hours |
Warning: Prolonged marinating in strong acid (especially for fish and shrimp) denatures surface proteins, turning flesh mushy. When in doubt, marinate less — not more.