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    Don't Wait To Marinate

    Posted by Lynsey S

    Summertime calls for AmeriGas Propane grilling. To get that perfect flavor you and your guests are craving, make sure you know the ins and outs of marinating your favorite food. There are several factors to take into account with marinade time: type of meat, size of meat chunks, and acidity of the marinade. For dark proteins — beef, lamb, pork — longer is always better. BUT, if the food is delicate — shrimp, flaky fish — stop marinating after 15 or 30 minutes or the acid will start to break down the protein too much. Chicken is somewhere in the middle, anywhere from 2 to 12 hours is good depending on the cut (skin-on breasts require less time, for example).

    Don’t worry too much if you don’t have the exact ingredients in a recipe — just follow this basic formula.

    Acid + Salt + Oil + Herbs/Seasonings/Sugar + Time = Marinade

    • ACID (but not too much)
      • Ex: vinegar, lemon/lime/orange juice, wine, buttermilk, or yogurt
      • Why: tenderize protein to let the other flavor-enhancing ingredients get in there
    • SALT
      • Or soy sauce
      • Why: also tenderizes
    • OIL
      • Ex: olive oil, canola oil
      • Why: helps release the flavor of spices or herbs and hold them in contact with the meat.
      • Ex: garlic, rosemary, ginger, chilies, maple syrup
      • Why: adds flavor


    Perfecting the art of marinating will make you the envy of every grilling master out there. Don’t forget to grad the right tools for grilling and pick up an AmeriGas Propane Tank at your closest location! Happy Grilling!

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