Semi Sweet & Garlicky Meat Marinade for Grilling

Meat marinades serve two different functions: as a tenderizer and a flavor enhancer. This meat marinade is not much of a tenderizer, it is more of a flavorful marinade for your meats to have maximum flavor for grilling season.

I personally use meat marinades all the time and i am here to share yet my FAVORITE and most used one. I have been using this marinade for YEARS!! I have marinaded a number of different meats and cuts and this marinade works for nearly any meat, any cut and is best to use for grilling.

What is a meat marinade?

Meat marinade recipes are usually seasoned liquids that soak raw meat before cooking. Acidic marinades are typically used for a tougher cut of meat because acids like balsamic vinegar, worcestershire sauce, lemon juice, lime juice and citrus juices or any other acidic ingredient helps break down meat proteins and muscle fibers which help get a more tender meat as an end result.

Cooking Steaks:

A great way to cook a tender steak is on a cast-iron skillet but a grilled steak is even better. If you have a good quality steak such as filet mignon, ribeye steak, new york strip steaks or sirloin steaks, those are already tender cuts of steak. Using some olive oil, kosher salt, black pepper or a dry rub with some fresh herbs is really all you need for grill time and flavorful steaks.

This easy and quick homemade marinade is nearly no fuss and comes together with just 5 simple ingredients. All of these ingredients are my pantry staples so i can put this marinade together any time i need to without making a trip to the store. If they are not yet in your pantry, i highly recommend you get some at your local grocery store or order online. If you cannot get your hands on all the ingredients you need, scroll down to the bottom of the page, i have links included where you can purchase them.

Can i make this meat marinade in advance?

This marinade can be made days in advance for a later use although i recommend making and using it the same day for a more enhanced garlic flavor.

Best meats/cuts to marinade in this sauce are:

Depending on a meat and cut that you are using, marinating time will be different. I recommend marinating in the refrigerator at least 12-48 hours for best results. ( Do not exceed 3 days)

• Chicken Drumsticks – marinate for 1-2days
• Chicken Thighs- marinate for 12-24hours
• Beef Carne Asada – marinate for 12-24hours
• Beef Chuck Steak – marinate 2-3days
• Beef Tenderloin- marinate 1-2days
• Leg of Lamb (shishkabobs) – marinate 2-3days
• Beef Short Ribs – marinate 1-2 days
• Skirt Steak – marinate 1-2days

This recipe makes about 3-3.5cups of marinade and is enough for about 2lbs of meat. Double the recipe if you need it for more meat. It is recommended that all of the meat is submerged in the marinade for best results.

Marinade Ingredients:

• Mayonnaise
• Kikkoman Soy Sauce
• Yoshida’s Gourmet Sauce
• Fresh Garlic
• Onion Powder (optional)

Instructions:

Into a deep bowl, add all of the marinade ingredients together such as mayonnaise,soy sauce, gourmet sauce, garlic, onion powder and use a whisk or a fork to bring them all together.

Once the sauce is ready, dip or submerge all of your meat into the marinade and refrigerate. (check my quick guide at the beginning of this post for reference)

If you have any excess marinade leftover, it is okay to add the leftover to the same dish with the meat. It will not hurt but if you have any meat hanging out of the marinade, flavor may suffer.

Here i am marinating carne asada in this marinade, (it is not the authentic way of preparing carne asada, but it is one way that i make it and my family loves the twist). For photo purposes i have the meat showing, after photos i added more marinade to submerge most of the meat.

Grill Time Tips:

When you are ready for grilling, it is best to take the meat out of the fridge at least an hour before cooking. This will help the meat come up to room temperature and result in even cooking.

For best results, make sure your grill grates are clean before putting on the meat.

Cooking time will vary depending on what type of meat you are marinating. Cooking meat to the correct temperature can make it juicier, more flavorful and safer. It is a bit hard to tell if the meat is thoroughly cooked just by looking at it especially bone in cuts. I recommend using a meat thermometer and it needs to be inserted at the thickest part of the meat to ensure your meat has reached a safe internal temperature.

Temperature Guide:

Ideal Temperatures for STEAK Doneness

Depending on your desired level of doneness, your steak needs to reach a specified internal temperature:

• Rare: 120°–125°
• Medium Rare: 130°–135°
• Medium: 140°–145°
• Medium Well: 150°–155°
• Well Done: 160°–165°

However, keep in mind that you’ll need to remove the steak from the heat source when it’s about five degrees away from the temperature you want to achieve. That’s because the steak will continue to cook for a few more minutes after you take it off the grill or out of the pan!

PORK:

Cook to 145°F (65°C)

CHICKEN/TURKEY

Cook to 165°F (75°C)

LAMB:

Cook to 145°F (65°C)

Rest Time:

When meat is done cooking, it should sit for at least 5-10 minutes before being cut or eaten. This period is called rest time.

Related Posts:

Grilled Chicken Thighs in a sweet garlic sauce

Garlic & Herb Lamb Loin Chops – Grilled & Pan Seared

Grilled Chicken Drumsticks

The BEST Chicken Shishkabobs

Chicken Breast Kabobs

Shop This Post:

Kikkoman Soy Sauce

Yoshida’s Gourmet Sauce

Glass Casserole Dish Set

Instant Read Meat Thermometer

Recteq Wood Pellet Smoker Grill

BBQ Grill Accessories Tools Set

Large Serving Platter Set

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #alenashomecooking. I love seeing your creations.