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
Three parts plus one plus one makes five, so oil is 3/5 of the total and the acid and aromatics take a fifth each. That is worth stating plainly, because it is easy to read “3:1” off the first two lines and end up with a quarter acid instead of a fifth.
Worked example, 2.5 lbs of chicken in a zip-lock bag:
Total marinade: 2.5 lbs × 1/4 cup = 0.625 cups = 10 tablespoons
- Oil, 3 parts: 10 × 3/5 = 6 tablespoons olive oil
- Acid, 1 part: 10 × 1/5 = 2 tablespoons lemon juice
- Aromatics, 1 part: 10 × 1/5 = 2 tablespoons (soy sauce, minced garlic, honey, whatever the dish wants)
How much marinade: the bag matters more than the meat
The number you see quoted varies from 1/4 cup per pound to 1/2 cup per pound, and both are right for different vessels. In a zip-lock bag with the air pressed out, the marinade is in contact with every surface and a quarter cup per pound does the job. In a dish or a bowl the meat has to sit in the liquid, and you need roughly twice as much to get the same coverage. The bag is cheaper and works better.
| Protein | In a bag | In a dish |
|---|---|---|
| Chicken, beef, pork, tofu | 1/4 cup (4 tbsp) per lb | 1/2 cup (8 tbsp) per lb |
| Fish and seafood | 2–3 tbsp per lb | 5 tbsp per lb |
Fish takes less because it needs less time in contact, and shrimp sits at the bottom of that range.
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 |
| Tofu | 30 min – 24 hours | 30 min – 8 hours |
Tofu is the outlier: there is no muscle protein to denature, so acid does not damage it and long soaks are fine.
Warning: Prolonged marinating in strong acid, especially for fish and shrimp, denatures surface proteins and turns the flesh mushy. Marinade also only penetrates a few millimeters, so a longer soak mostly buys you a more acidic surface rather than deeper flavor. When in doubt, marinate less.
How we build and check this calculator
This calculator runs entirely in your browser, so the numbers you enter stay on your device. The math behind it is written by hand and tested against worked examples and standard references before the page goes live.
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