Marinade Calculator
Find how much marinade you need for meat.
~1/2 cup per pound
Results update as you type.
How it works
Making the right amount of marinade ensures your meat is well coated without wasting ingredients, and this calculator estimates it. You enter the weight of the meat and how many cups of marinade you want per pound, and it returns the total marinade needed in cups and milliliters. A practical guideline is about half a cup of marinade per pound of meat, which is enough to coat the surface and flavor the food when using a shallow dish or a zip-top bag that keeps the marinade in close contact. Using a bag rather than a wide dish lets you use less marinade while still surrounding the meat. The amount can vary with your method and how strong a flavor you want: thin cuts and quick marinades may need less, while large roasts or long marinades may use a bit more. Marinades typically balance an acid (like vinegar, citrus, or wine), oil, and seasonings; the acid tenderizes and flavors the surface, but marinating too long in a strong acid can make the texture mushy, so follow recommended times. Always marinate in the refrigerator, and never reuse marinade that touched raw meat unless you boil it first. Enter the meat weight and marinade per pound to find the amount.
Marinade = meat weight × cups per pound
The marinade needed equals the meat weight in pounds times the cups of marinade per pound. A common guideline is about half a cup of marinade per pound of meat, enough to coat and flavor without waste. Multiplying cups by about 237 gives milliliters.
Source:Culinary guidelines
We review all our tools from time to time to ensure accuracy.
Worked example
How to use this calculator
- 1
Enter your values
Enter meat weight.
- 2
Adjust the options
Adjust marinade per pound if they apply — sensible defaults are already set.
- 3
Read your result
Marinade needed updates instantly as you type — no button to press.
Frequently asked questions
How much marinade do I need?
A common guideline is about half a cup of marinade per pound of meat, so 3 pounds needs roughly 1.5 cups. This coats the surface and flavors the meat, especially in a zip-top bag that keeps the marinade in contact. Adjust up for large roasts or wide dishes and down for thin cuts or quick marinades.
How long should I marinate meat?
It depends on the cut and marinade. Thin cuts and seafood need only 15 to 60 minutes, chicken pieces a few hours, and large or tough cuts up to overnight. Avoid over-marinating in acidic marinades, which can turn the surface mushy. Always marinate in the refrigerator, never at room temperature, for food safety.
Can I reuse marinade?
Do not reuse marinade that has touched raw meat as a sauce or for basting near the end, because it carries bacteria. If you want to use it, set aside a portion before adding the meat, or boil the used marinade for several minutes to make it safe. When in doubt, make a fresh batch for serving.
What makes a good marinade?
A balanced marinade usually combines an acid such as vinegar, citrus juice, or wine, an oil to carry fat-soluble flavors and prevent sticking, and seasonings like salt, herbs, garlic, and spices. The acid flavors and lightly tenderizes the surface, the oil helps distribute flavor, and salt penetrates to season. Adjust the balance to the meat and taste you want.
Does marinade tenderize deep into the meat?
Mostly no. Marinades primarily flavor and affect the outer few millimeters of meat, since acids and salt penetrate slowly. They tenderize the surface but do not deeply soften a whole thick cut. For tenderness throughout, rely on the cut, cooking method, and resting; use the marinade mainly for surface flavor and a bit of surface tenderizing.