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marinade

American  
[mar-uh-neyd, mar-uh-neyd] / ˌmær əˈneɪd, ˈmær əˌneɪd /

noun

  1. a seasoned liquid, usually of vinegar or wine with oil, herbs, spices, etc., in which meat, fish, vegetables, etc., are steeped before cooking.

  2. meat, fish, vegetables, etc., steeped in it.


verb (used with object)

marinaded, marinading
  1. to marinate.

marinade British  

noun

  1. a spiced liquid mixture of oil, wine, vinegar, herbs, etc, in which meat or fish is soaked before cooking

  2. meat or fish soaked in this liquid

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

verb

  1. a variant of marinate

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Etymology

Origin of marinade

1675–85; < French < Provençal marinado, noun use of feminine past participle of mariná to cure meat or fish in brine, verbal derivative of marin marine

Explanation

A marinade is a flavorful liquid that food is soaked in before being cooked. Before grilling chicken, you should let the meat sit in a marinade. Most marinades include spices, oil, and something acidic, like lemon juice or vinegar. Some recipes call for leaving food in a marinade briefly, while others instruct you to leave food in a marinade for days. This is a good way to make a tough cut of meat more tender. When you use a marinade, you marinate — both words come from the French mariner, "to pickle in sea brine," from the Latin marinus, "of the sea."

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Vocabulary lists containing marinade

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

It initially hit the right sweet, slightly piquant notes that al pastor meat should — but the flavor quickly dissipated because the marinade hadn’t soaked through the chicken chunks.

From Los Angeles Times • Feb. 19, 2026

Sukutli uses a Turkish-inspired yogurt marinade to flavor his bird.

From The Wall Street Journal • Nov. 24, 2025

Fresh asparagus first gets a blanch, then an ice bath, before taking a relaxing soak in an old-fashioned tasting, bread-and-butter pickle type of marinade.

From Salon • May 10, 2025

Use as a marinade for vegetables or meat.

From Salon • Apr. 25, 2025

It is braised short ribs that have been stewed in a delicious marinade until the meat falls off the bones.

From "Finding Junie Kim" by Ellen Oh

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