A cannabis marinade is a seasoned liquid that carries cannabinoids into meat, fish, tofu, or vegetables before cooking. Most home cooks make it with CBD oil or CBD tincture rather than raw flower, because oil mixes into the marinade and clings to the food. The marinade itself does not get you high when you use a hemp-derived CBD product with no THC. Heat, acid, and fat all affect how much cannabinoid survives to the plate, so the recipe and the timing both matter.
How a Cannabis Marinade Works
Cannabinoids such as CBD are fat-soluble, not water-soluble. A marinade built on olive oil, sesame oil, or full-fat yogurt holds them in suspension. A marinade built on vinegar and stock alone leaves most of the CBD stuck to the bowl. That is why the oil base matters more than the flavorings.
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Salt and acid do the tenderizing work. Salt draws moisture out of muscle fibers and lets the seasoned liquid back in. Acid denatures surface proteins. Cannabinoids ride along with the oil and sit on the surface of the food, which is the part you brown and eat.
Before You Start
- A CBD oil or tincture with a known milligram dose per milliliter. Check the certificate of analysis for potency.
- A glass or ceramic dish, or a resealable plastic bag.
- A whisk or a lidded jar for shaking.
- A food thermometer for cooking.
- A note on the law: the FDA states that adding CBD to food is not permitted under the Federal Food, Drug, and Cosmetic Act, so check your state rules before making this for anyone but yourself.
How to Make a CBD Cannabis Marinade
- Whisk 1/2 cup olive oil with 1/4 cup lemon juice, lime juice, or vinegar in a bowl.
- Stir in 2 tablespoons soy sauce or tamari, 1 tablespoon honey or maple syrup, 2 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add 1 tablespoon of CBD oil or tincture and note the total milligrams on the jar.
- Whisk for 30 seconds until the mixture looks cloudy and uniform rather than separated.
- Pour half the marinade into a separate jar and refrigerate it as a finishing sauce.
- Place your protein or vegetables in the dish or bag.
- Pour the remaining marinade over the food and seal the container.
- Refrigerate the container and turn the food every 30 minutes.
- Remove the food from the marinade and pat the surface dry with paper towels before cooking.
- Spoon the reserved sauce over the cooked food after it leaves the heat.
How Long to Marinate
- Firm tofu or tempeh: 4 to 12 hours.
- Shrimp or thin fish fillets: 20 to 30 minutes.
- Chicken breast or pork chops: 2 to 8 hours.
- Beef steak or roast: 6 to 24 hours.
- Soft vegetables such as zucchini: 15 to 30 minutes.
Food Safety and Storage
Marinate in the refrigerator, never on the counter. Discard any marinade that touched raw meat, poultry, or fish. Keep the reserved portion separate and use it within four days. Store unused finished marinade in a sealed jar in the fridge for up to four days, or freeze it for up to three months.
Cook poultry to 165 F, ground meat to 160 F, and whole cuts of beef, pork, and fish to 145 F, measured with a thermometer in the thickest part.
Dosing Notes
Write down the total milligrams you added and how many portions the recipe makes. If you used 60 mg of CBD across four servings, each serving carries roughly 15 mg. CBD absorption varies with what else is in the meal, so start with a low amount. CBD can interact with medications that carry a grapefruit warning, and it may add to the effects of sedatives, so talk to a pharmacist or physician if you take prescription drugs.