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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

    Or soy sauce
    Why: also tenderizes

    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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