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meat marinade for grilling

Semi Sweet and Garlicky Meat Marinade for Grilling

This marinade is the perfect flavor enhancer for a variety of meats including beef, chicken, lamb or pork.

Course Main Course
Cuisine American
Keyword good marinade, marinade for grilling, meat marinade,, steak marinade
Prep Time 5 minutes
Author Alena's Home Cooking

Ingredients

  • 1.5 cups Mayonnaise
  • 1/4 cup Kikkoman Soy Sauce
  • 1 cup Yoshida's Gourmet Sauce
  • 4-5 cloves Fresh Garlic (pressed)
  • 1/2 Tbsp Onion Powder (optional)

Instructions

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

  2. Once the sauce is ready, dip or submerge all of your meat into the marinade and refrigerate.

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

    (check my quick guide at the beginning of this post for reference)

  4. 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.

Recipe Notes

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