Savory Low-Carb Marinade for Chicken, Pork, or Beef

Savory Low-Carb Marinade for Chicken, Pork, or Beef
Savory Low-Carb Marinade for Chicken, Pork, or Beef

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1/2

    cup olive oil

  • 1/4

    cup white wine vinegar

  • 3

    T full fat mayo (do not use Miracle Whip, it has added sugar)

  • 1-2

    T Worcestershire sauce (I used 1 T Worcestershire sauce for chicken but when I used it on pork or beef I increased it to 2 T. Be sure to use gluten-free Worcestershire sauce if needed.)

  • 1

    T lemon juice, preferably fresh squeezed (I used my fresh-frozen lemon juice.)

  • 1

    tsp. Veg-Sal or salt

  • 1

    tsp. fresh ground black pepper

  • 1

    T Poultry Seasoning

  • 1

    T garlic puree or garlic powder

  • 1

    T sweet paprika, preferably Hungarian paprika (It comes in a tin instead of a jar)

  • 1/2

    T onion powder

  • 1

    tsp. dried thyme (optional, but recommended)

Directions

Put all ingredients in a bowl or glass measuring cup and whisk together, or you can combine ingredients by shaking in a jar. (Don’t worry if there are some beads of mayo that don’t combine; they will dissolve when you’re marinating the meat.) If I’m using this on chicken I follow my Tips for Juicy Grilled Chicken Breasts. No matter which types of meat I’m using, I like to make shallow score marks on the surface of the meat to make a little more surface area, which helps it cook more evenly. Put the chicken, pork, or beef in a Ziploc bag or a plastic container with a tight-fitting lid. Pour over just enough marinade to cover the meat, then let it marinate in the fridge for 6-8 hours or longer. To cook, preheat gas or charcoal grill to medium heat. (You can hold your hand there for only about 3 seconds at that heat.) Lay the pieces of chicken or meat diagonally across the grill grates and cook until you start to see grill marks (3-4 minutes for chicken and maybe slightly longer for meat). Then rotate the chicken or meat until it’s diagonally going the opposite way on the grill grates and cook until you see good grill marks going the other way. Turn over and cook until it’s firm, but not hard to the touch for chicken (just a few minutes more unless the chicken is really thick.) For beef or pork I would use an instant read meat thermometer to cook to your preferred level of doneness. If you’re cooking just a few piece of meat, just store the extra marinade in the fridge and use it later on some other type of meat. Extra marinade will keep in the fridge for at least a week (or maybe longer, but I’ve never managed to keep it around for more than a week.)

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