Marinade Quantity by Meat Weight Calculator
Mix the right amount of marinade for how much meat you have — a weight-based ratio so nothing sits dry or drowns.
How it works
Marinade = meat weight × (ratio ÷ 100) · Split ≈ 40% oil · 30% acid · 30% seasoning
A coating marinade only needs to cling to the surface, so 15–25% of the meat’s weight is plenty; you rarely need to submerge food fully. A classic balance is roughly two parts oil to carry fat-soluble flavour, one part acid to season and tenderise the surface, and one part aromatics and seasoning. Keep acidic marinades short — 30 minutes to a few hours — since prolonged acid can turn the surface mushy.
Worked example
For 1,000 g of chicken at a 20% ratio you need 1,000 × 0.20 = 200 ml of marinade: about 80 ml oil, 60 ml acid (lemon juice or vinegar) and 60 ml of soy, aromatics and seasoning.
Frequently asked questions
How long should I marinate?
For acidic marinades, 30 minutes to about 2 hours for thin cuts and up to 4–6 hours for thicker ones; longer can make the surface mushy. Oil-and-salt or yogurt-based marinades are gentler and can go overnight.
Do I need enough marinade to cover the meat?
Not usually. In a zip bag or shallow dish you only need enough to coat the surface if you turn the meat occasionally. Fully submerging wastes marinade; the weight-based amount here is sized to coat, not drown.
Can I reuse leftover marinade?
Never reuse marinade that touched raw meat as a sauce unless you boil it first, because it carries bacteria from the raw surface. Set aside a portion before marinating if you want some for basting or serving.
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This calculator is for educational purposes. Double-check important results before acting on them.