How to Marinade Chicken for Maximum Flavour: This marinade can be used for anything and is seriously the best meat sauce ever! It only takes minutes to make and is great for chicken, beef, or pork. What a great meal to have ready for grilling season!I’m the type of person who walks out in knee-high snow to grill even in the winter, but I really use my grill to its fullest in the summer.
During June, July, and August, I eat grilled chicken or pork chops for dinner three or four nights a week. If I’m feeling fancy, I’ll have kebabs, steak, or pork tenderloin instead. I serve it with my favorite, simple side dishes, like zucchini and squash in a pan, pasta salad, or potatoes in a skillet.
When yard produce is at its best, I often just put a handful of fresh cherry tomatoes and peas from the garden on everyone’s plate with the grilled food and call it a day. It depends on who picks them, whether they are washed or not.
Why People Love it
- You can make grilling even easier with just one marinade for your meat. This recipe is for you if you like how simple cooking is.
- That’s right, this tasty mix of everyday items is the best meat sauce ever.
- This is a great way to make chicken, pork, or beef juicy, tender, and full of great taste.
- While it can be fun to try something new and different, like with this lemon and garlic grilled chicken, this all-purpose meat sauce is perfect for nights when you don’t want to think too much about what to make for dinner.
- Bri, my friend, sent me this recipe a while ago, and it’s quickly become my favorite marinate.
- It’s been good with chicken, pork chops, and flank steak. All of them are terribly tasty! It sounds like it would also taste great on fish.
How to Make It
- There is a strong word in the recipe that doesn’t really mean anything else. If you choose not to marinate the meat, I’m not going to fire you.
- But you should really plan ahead so that the meat has at least 8 hours to rest in the delicious bath.
- Wonderful news: the meat can stay in the best meat sauce for up to two days. Your heart will be singing with joy when you can prepare this dish that far ahead of time.
- Though I haven’t tried it, I think the meat that hasn’t been cooked could also be frozen in the marinate. Put it in the fridge for about 24 hours to thaw before putting it on the grill.
- When I post a grilling recipe, people always ask what grill I use, so I’ll quickly praise my favorite pellet grill/smoker.
- I have an older model of this Camp Chef pellet grill. I’ve had it for a couple of years and would never go back to using charcoal or gas again.
This is amazing. I really like it. That’s all.
WHAT’S IN IT
- 2 pounds of chicken, beef, or pork, ideally cut up into pieces like chicken breasts, steaks, pork chops, or thin pork tenderloins
- 1/4 cup fresh lemon juice from two to three lemons
- 1 cup of low-sodium soy sauce OR 1/2 cup of soy sauce and 1/2 cup of pineapple juice (see note)
- 2 cloves of garlic, chopped very small
- 2. 5 cups of olive oil
- 1 tablespoon chopped ginger from fresh, 1 teaspoon dried ginger, or ginger paste
- 1 teaspoon of onion powder
- ½ teaspoon of pepper
HOW TO DO IT
- Put the meat in a pie plate or a Ziploc bag.
- Melt the butter in a small bowl or liquid measuring cup. Add the garlic, olive oil, ginger, onion powder, and pepper. Mix the ingredients with a whisk.
- Cover the meat with the sauce. Put it in the fridge for 8 to 12 hours, or up to two days.
- Remove any extra marinade from the meat and grill it until it is fully cooked. The exact time will rely on the cut of meat and the temperature of your grill. Before serving, let the meat rest for 10 to 15 minutes. This will help keep the juices inside.