seasoned, often acidic, liquid in which foods are soaked before cooking

Marination is the process of soaking foods in a liquid before cooking. The idea is to add flavour, and to tenderize tougher cuts of meat.[1]

Chicken in marinade

The liquid in question, the 'marinade', may be acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya or kiwifruit).[2] In addition to these ingredients, a marinade often contains oils, herbs, and spices to further flavour the food.

The process may last seconds or days. Different marinades are used in different cuisines. For example, in Indian cuisine the marinade is usually prepared with a mixture of blends.


  1. Filippone, Peggy Trowbridge. "Marinade science - how marinades work". Retrieved 28 November 2012.[permanent dead link]
  2. Corriher, Shirley. "Marinades add flavor but don't always tenderize - fine cooking recipes, techniques and tips". The Taunton Press. Archived from the original on 8 October 2020. Retrieved 28 November 2012.