My Favorite Marinades, Part 1

Italian & Mediterranean Vibes

There’s something about that first real taste of warmer weather that gets me reaching for the grill tongs before I even know what I’m cooking. The windows are open, the air smells like cut grass and charcoal, and suddenly I want everything marinated, grilled, and piled high on a plate with a crisp white wine or cold beer.

So let’s kick off Part 1 of my “Favorite Marinades” series with a few go-to recipes that lean into bold Italian and Mediterranean flavors. These are some of my ride-or-die marinades for chicken, pork, and beef—big on flavor, easy to prep, and perfect for lazy backyard dinners or that first cookout of the season.

 

Mediterranean Marinara Pork (or Chicken) Marinade

This one was born out of a “use what you’ve got” moment with leftover marinara, and it’s become one of my favorite ways to marinate pork tenderloin or chicken thighs. It’s tomato-forward, herby, a little sweet and spicy—like if Sunday sauce took a vacation in Greece.

Ingredients (enough for 2 lbs pork tenderloin or chicken) 

• ¾ cup good-quality marinara sauce
• ¼ cup olive oil
• 3 tbsp red wine vinegar
• 1 tsp honey
• 1 tsp ground coriander
• ½ tsp Calabrian chili paste (or crushed red pepper)
• 2 bay leaf
• ½ tsp kosher salt
• 4 cloves garlic, smashed

How To Use It:

Blend it all up, coat your protein, and marinate at least 4 hours—all day is even better. Grill it over medium heat until beautifully charred and juicy. I love this with grilled zucchini and a squeeze of lemon.

 

Italian Lemon-Herb Chicken Marinade

 

This one’s a summer classic. Clean, bright, and super fresh—perfect for chicken breasts, thighs, or even a whole spatchcocked bird. It smells like your backyard turned into a Tuscan villa.

Ingredients (for 2–3 lbs chicken)

• Juice and zest of 3 lemons
• ½ to ¾ cup extra-virgin olive oil
• 3-6 cloves garlic, smashed
• 2 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh oregano
• 1 tbsp fresh thyme (or a mix of dried herbs)
• 2 tbsp white balsamic vinegar (or white wine)
• 1 tsp kosher salt
• ½ tsp black pepper
• Pinch red pepper flakes

How To Use It:

 

Let your chicken soak in this for at least 2 hours (but again, overnight is king). Grill it over medium-high heat, then serve with grilled lemon halves and a crisp salad.

 

Bold Chimichurri Marinade for Steak 

Technically Argentinian, but it earns its spot in this roundup because it’s so herb-heavy and Mediterranean in spirit. This chimichurri marinade is punchy, garlicky, and full of life—just like summer should be.

Ingredients (for 2–3 lbs flank, skirt, or sirloin steak)

• ½ cup fresh parsley, chopped
• ½ cup fresh cilantro, chopped (optional, but I love it)
• ¼ cup red wine vinegar
• 1 tablespoon lemon juice
• ½ cup olive oil
• 4 cloves garlic, finely grated or minced
• 1 tsp dried oregano
• ½ tsp red pepper flakes
• 1 tsp Kosher salt
•  Fresh black pepper to taste 

• Optional: ¼ cup chopped fresh basil or mint for a fun twist

How To Use It:

Marinate the steak for at least 2–4 hours. Grill it hot and fast to medium-rare, let it rest, slice it thin, and spoon a little extra chimichurri on top. Leftovers make incredible sandwiches, tacos, or steak salads.

🔥 PRO Tips: Make the Most of Your Marinade

Blitz It:
 No need to whisk forever or mince everything by hand. Just toss all your marinade ingredients into a food processor and blitz until smooth. Don’t have one? An immersion blender and a tall container do the trick beautifully—plus, it’s easier to clean and my preferred method.

Timing Is Everything: 
When I say “marinate overnight,” I mean about 8 hours—not all day and night. I usually make the marinade the night before, then combine it with the protein in the morning before I get moving. By dinnertime, it’s ready to hit the grill.

Use the Right Container:
 Skip the metal bowls—acidic ingredients like vinegar or citrus can react and mess with flavor. Use a zip-top bag, a glass dish or bowl, or a food-safe plastic container with a tight lid. Bonus: bags make it easy to flip and coat everything evenly.

 

Don’t Waste the Flavor (Safely):
 Want to use leftover marinade as a sauce? 

 

You’ve got two options:

1. Set some aside before adding the raw protein.
2. Simmer the used marinade for a few minutes to cook off any bacteria—then drizzle it over grilled meats or veggies.

Pair It Right:
 Each marinade has a personality. Got a bright citrus-herb blend? It loves chicken, shrimp, or veggies. Something deeper and spicier? Beef and pork are your go-to. Don’t be afraid to try one on roasted vegs or tofu—good flavor is good flavor.

 

 

Final Thoughts

 
If you’re anything like me, grilling isn’t just a cooking method—it’s a seasonal rite of passage. And a killer marinade makes everything taste like more than the sum of its parts. You can prep these in minutes, marinate your proteins the morning before, and have dinner practically done before you even light the coals.

 
Coming up in Part 2: we’ll head east with bold Middle Eastern and Indian flavors—think creamy turmeric yogurt, spiced shawarma beef, and tandoori-style shrimp.
But first—make one of these, throw on some music, crack open a cold one, and go enjoy that sun.

 

If you try any of these marinades, let me know—preferably with a photo and a drink in hand.

 

As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.

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