Whether you're prepping chicken for the grill or steak for the griddle, marinades are a go-to for adding flavor, color, and moisture. But despite the popularity of marinades, there are a lot of myths out there about how they actually work. When it comes to grilling science, few know it better than our partners at AmazingRibs.com, so we’re looking to them to break down the facts.
Let’s explore what marinades really do, debunk some common myths, and share tips to help you use them more effectively, so your next cookout is full of bold, flavorful results.
Marinade Myths
Myth: Marinades soak deep into the meat.
Truth: Most ingredients in a marinade, like garlic, herbs, and sugar, stay near the surface of the meat. Salt is one of the only components that travels deeper into the meat.
Myth: Marinades always tenderize meat.
Truth: While acids like vinegar or citrus can soften the outer surface, they don’t reach the inner fibers and can actually make the outside mushy if used too heavily.
Myth: The longer you marinate, the better.
Truth: More time doesn't always equal better results. Acid-heavy marinades can start to break down the texture of the meat if left too long.
Myth: You can marinate anything in anything.
Truth: Some ingredients don’t play well with high heat. Sugars can burn easily, and oils can cause flare-ups, so choose wisely depending on how and what you plan to cook.
The Science Behind Marinades
So what does a marinade actually do? A lot, but perhaps not in the way most people th
Salt is the key player: It’s one of the few ingredients that penetrates deeply, helping meat retain moisture and enhancing internal flavor.
Adds surface flavor: Even if flavors don’t go deep, they can create a delicious crust when seared.
Boosts browning and aroma: A good marinade helps promote the Maillard reaction, AKA that golden, flavorful browning on the grill or griddle.
Meat is mostly water: With meat being about 75% water, there’s not much room for liquid absorption, which is why surface flavor matters most.
What Makes a Good Marinade?
The best marinades balance three key elements: salt, acid, and flavor.
Salt: This is the most important ingredient. It enhances flavor and can actually penetrate the meat, helping it retain moisture during cooking. Soy sauce is a great salty base.
Acid: Acid, like vinegar, citrus juice, or wine, adds brightness and helps slightly break down proteins on the surface. But too much can make the outer layer mushy, so use it in moderation.
Flavorings: Flavorings such as garlic, herbs, spices, hot sauce, or mustard cling to the surface and bring bold, aromatic notes to every bite.
Oil is often added to help carry fat-soluble flavors, but remember: it doesn’t soak into the meat and can cause flare-ups on the grill if overused. Keep your ingredients balanced, and you’ll get flavor that shines without overpowering.
What’s a Brinerade?
AmazingRibs.com, recommends to think of a brinderade as a hybrid between a marinade and a brine. A brinerade has a higher salt concentration and serves two purposes: boosting flavor and helping retain moisture. It’s especially great for lean cuts like chicken breasts or pork chops that need a little extra help staying juicy.
Tips for Grilling and Griddling with Marinades
- Pat meat dry before grilling to avoid steaming and promote browning.
- Keep sugar content low to prevent burning.
- Don’t reuse marinades. However, reserve some marinade on the side before using so you can use it for dipping or additional seasoning when food is served.
- Always marinate meats in the fridge to keep your food safe.
- Use thin cuts for better flavor penetration.
- Gashing or scoring the surface slightly can help the marinade settle in.
- Never marinate in aluminum, cast iron, or copper. They react with the acids and salts.
At the end of the day, you don’t need deep penetration to get big flavor. Whether you're searing on a hot griddle or grilling over gas, a thoughtfully balanced marinade can elevate your meal from good to unforgettable.
Want more grilling wisdom? Dive deeper into the science of grilling at AmazingRibs.com,, or check out our recipes for marinade ideas that are ready to hit the flame.
Published: 2025.06.01