Don’t be fearful of fat.

The oil carries the flavors and helps distribute all the ingredients into the nooks and crannies of your meat. Select a neutral-tasting oil and let the remainder of the ingredients do the rest of the hard work.

Don’t forget the risks.

Salmonella is a huge risk whenever you’re handling raw meat. So ensure you avoid contamination by tossing out the marinade when you’re done.

That being said, it doesn’t hurt to have a little extra left over. So next time you’re making a marinade, keep a small amount in a container on the side for basting while cooking.

…Now that we’ve gone over the meat-marinating mistakes to avoid, click “Next” to check out our step-by-step guide to getting the perfect results!