The Best Meat Marinade {Chicken, Beef, Pork}
User Reviews
4.7
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Prep Time
12 hrs 10 mins
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Cook Time
20 mins
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Total Time
12 hrs 30 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
The Best Meat Marinade {Chicken, Beef, Pork}
Description
The Best Meat Marinade uses fresh lemon juice, soy sauce, garlic, ginger, onion powder, black pepper, and olive oil, which blend to create a savory and slightly tangy flavor base. The marinade works well with various meats, including chicken breasts, steaks, pork chops, or pork tenderloins cut into pieces. Marinate the meat for at least 8 to 12 hours or up to two days to allow the flavors to penetrate and tenderize efficiently. Grilling the meat after marinating seals in the juices, producing a flavorful crust with moist interior. Discard any leftover marinade to avoid contamination. Letting the meat rest after grilling helps the juices redistribute, giving a more tender bite.
This marinade is flexible; substituting half the soy sauce with pineapple juice can reduce saltiness without losing flavor depth. Use low-sodium soy sauce to control salt levels according to taste. The combination of acid, salt, aromatics, and oil in the marinade balances flavor enhancement with meat tenderization.
Although this recipe is designed for grilling, the meat and marinade could be cooked in a pressure cooker to achieve tenderness quickly. Adjust marinating times and saltiness as desired based on your ingredients and preferences.
Ingredients
- 2 pounds meat chicken, beef, pork, preferably in pieces, like chicken breasts, steaks, pork chops, or thin pork tenderloins
- 4 tablespoons lemon juice from about 2-3 lemons, fresh
- 1 cup soy sauce I always use low-sodium OR 1/2 cup soy sauce and 1/2 cup pineapple juice (see note)
- 2 cloves garlic finely minced
- 2 tablespoons olive oil
- 1 tablespoon ginger or ginger paste or 1 teaspoon dried ginger, freshly grated
- 1 tablespoon onion powder
- ½ teaspoon black pepper
Instructions
- Place the meat in a shallow dish or ziploc bag.
- In a medium bowl or liquid measuring cup, whisk together the lemon juice, soy sauce, garlic, olive oil, ginger, onion powder and pepper.
- Pour the marinade over the meat to cover. Refrigerate for 8-12 hours (or up to two days).
- Grill the meat, discarding excess marinade, until cooked through (exact time will depend on the cut of the meat and temperature of your grill). Let the meat rest for 10-15 minutes before serving to seal in the juices.
Notes
- Marinate meat for 8 to 12 hours, or up to two days, to develop flavor and tenderness.
- Using low-sodium soy sauce or substituting half of it with pineapple juice can reduce saltiness while maintaining flavor.
- Discard excess marinade after marinating to prevent cross-contamination when grilling.
- Let grilled meat rest 10 to 15 minutes before serving to keep it juicy.
- Consider cooking meat and marinade in a pressure cooker as an alternative to grilling for tender results.
User Reviews
Overall Rating
4.7
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