Do-It-All Marinade
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Today’s recipe is a simple and flavorful marinade that can do it all. You can use this Do-It-All Marinade on chicken, pork, beef, vegetables, or even tofu. Since it’s so versatile, kabobs would also work well with this marinade.
I used it on chicken at it was delish! The flavor is extremely intense. Loved it and it would truly work for anything!
I also love that I can make this marinade with pantry items I usually have on hand.
So, with today’s recipe I also have a tip for you. When I make this all purpose marinade recipe, I usually use it on frozen chicken tenders – my husband’s favorite.
Since tenders are thin and small you can save time by using them. First, they thaw quickly. Second, they marinate quicker!
Ingredients to Make Do-It-All Marinade
- OLIVE OIL
- SOY SAUCE
- WORCESTERSHIRE SAUCE
- RED WINE VINEGAR
- LEMON JUICE
- DRY MUSTARD OR PREPARED MUSTARD
- GARLIC SALT
- FRESH, FINELY CHOPPED PARSLEY OR DRY PARSLEY
- PEPPER
- YOUR PROTEIN OF CHOICE
How to Make Do-It-All Marinade
Place all the above ingredients except the protein into a gallon sized freezer bag and carefully whisk it all together in the bag.
Add your protein (chicken, beef, pork, or tofu) to the marinade. Place in the refrigerator and allow to marinate for at least 5 hours. Overnight is best for full flavor.
When it’s done marinating, remove your protein from the marinade and discard the leftover marinade. Cook the meat as desired. I used it for grilled chicken. The chicken is also excellent diced and served on salad.
Frequently Asked Questions
What are your other favorite meats to use with this marinade?
My next favorites to use this for would be steaks or pork chops.
How long should I marinate the meat?
For the best results, marinate the meat for at least 30 minutes. For a more intense flavor, marinate for 2-4 hours or even overnight if you have the time.
Can I use this marinade for vegetables?
Yes, this marinade is also great for vegetables. Marinate them for at least 30 minutes to an hour before grilling or roasting.
How should I cook the marinated meat?
You can grill, bake, broil, or pan-fry the marinated meat, depending on your preference. Make sure to cook it to the appropriate internal temperature for the type of meat you’re using.
FOR MORE RECIPES LIKE THIS, TRY:
Do-It-All Marinade
Real Mom Kitchen
Ingredients
- ¾ cup olive oil
- ½ cup soy sauce
- ¼ cup Worcestershire sauce
- ¼ cup red wine vinegar
- 2 Tbsp lemon juice
- 1 Tbsp dry mustard or 2 Tbsp prepared mustard
- ½ tsp garlic salt
- 1 Tbsp fresh finely chopped parsley or 1/2 Tbsp dry parsley
- pepper according to your taste
- 2 lbs your protein of choice
Instructions
- Place all the above ingredients except the protein of choice into a gallon sized freezer bag. Carefully whisk it all together in the bag.
- Add your chicken, beef, pork, vegetables, or tofu to the marinade. Place in the refrigerator and marinade for at least 5 hours. Overnight is best for full flavor.
- Remove meat/protien/vegetables from marinade and discard marinade. Cook meat/protien/vegetables as desired. I used it for grilled chicken.
Nutrition
The recipe was adapted from All You Magazine’s August 26, 2011 issue.
