It’s true that both brines and marinades add a wonderful punch of flavor to meat. But do you know when to use each and why? Chef Chris Koetke explains when you should brine meat and when you should marinate it in this short video.

(Skip to the summary below if you’re just too antsy to find out our tips and tricks!)

Marinades

• Build on acidic ingredients like wine, vinegar, or citrus juices
• Use for tougher cuts of meat
• The acidity of the ingredients in the marinade attacks the meat proteins and helps the meat tenderize as it sits
• Depending on how big your cut of meat is—and how tough—it can marinate for anywhere from a couple of hours to overnight

Brines

• Build on non-acidic ingredients including water, salt, sugar and spices or herbs of your choosing
• Use for more tender cuts and types of meat, such as chicken
• Brines draw the salt inside the meat, helping the meat retain a moist, juicy interior when grilled.