Meat Marinade

I originally found this meat marinade recipe from a fellow food blogger at What’s Cookin?. She mentioned that it works well with both chicken and beef, so I decided to try it with some thin-cut petite sirloin steaks I had on hand. These are great budget-friendly steaks.

The steaks were only about ¼ inch thick, which made them perfect for soaking up plenty of flavor in a relatively short amount of time. I marinated them for about 7 hours, and the results were fantastic. Every bite was tender, juicy, and packed with delicious flavor.

The ideal marinating time will depend on the thickness of the meat you are using. Seven hours worked beautifully for my thin steaks, but a thicker cut may benefit from a little more time in the refrigerator so the flavor has a chance to work its way into the meat. Just be sure to keep the meat refrigerated while it marinates.

This versatile marinade would be a great choice for steaks, beef kabobs, chicken breasts, or chicken thighs. I love it as a steak marinade. Once the meat has finished marinating, you can cook it on the grill, in a grill pan, or using your preferred method.

A big thank-you to What’s Cookin? for sharing such a flavorful and easy recipe. This marinade earned a permanent place in my tried-and-true recipe collection. It is simple, versatile, and absolutely delicious!

Ingredients for Meat Marinade

• Soy Sauce – Soy sauce forms the savory base of the marinade. It adds saltiness, rich umami flavor, and helps season the meat throughout.
• Worcestershire Sauce – Worcestershire sauce adds another layer of savory, tangy flavor. Its slightly sweet and complex taste works especially well with beef.
• Sugar – Sugar balances the salty and acidic ingredients in the marinade. It also helps the outside of the meat develop a nicely browned, caramelized finish during cooking.
• Vinegar – Vinegar adds tanginess and helps brighten the flavor of the marinade. Its acidity can also help tenderize the surface of the meat.
• Garlic – Fresh minced garlic gives the marinade a bold, savory flavor. Garlic salt can be used as a convenient substitute, but keep in mind that it will add a little extra saltiness.
• Ginger – Ginger adds a warm, slightly spicy flavor that pairs well with the soy sauce and garlic. Fresh ginger gives the marinade a brighter taste, while ground ginger offers a milder and more concentrated flavor.

Instructions for Meat Marinade

Add the soy sauce, Worcestershire sauce, sugar, vinegar, garlic, and ginger to a large zip-top resealable plastic bag. Seal the bag and gently shake or massage it until the sugar begins to dissolve and all of the ingredients are well combined.

Add the chicken or beef to the bag, pressing out as much excess air as possible before sealing it securely. Turn the bag several times to coat the meat evenly in the marinade. Place the bag in a shallow dish or on a rimmed plate to catch any possible leaks.

Refrigerate the meat for at least 1 hour and up to 24 hours, turning the bag occasionally so the marinade reaches all sides. Thin cuts of meat may need only a few hours, while thicker steaks or chicken pieces can benefit from a longer marinating time.

When you are ready to cook, preheat the grill to medium-high heat. Remove the meat from the marinade and allow the excess liquid to drip off. Discard the used marinade, since it has been in contact with raw meat.

Grill the meat until it is nicely browned and cooked to your desired level of doneness. Cooking time will vary depending on the type and thickness of the meat. Let beef rest for several minutes before slicing, and make sure chicken reaches an internal temperature of 165°F before serving.

Frequently Asked Questions

Can I use this marinade for both chicken and beef?
Yes. This marinade works well with steaks, beef kabobs, chicken breasts, chicken thighs, and chicken tenders. Adjust the marinating and cooking times based on the type and thickness of the meat.

How long should I marinate the meat?
Marinate it in the fridge for at least 1 hour and up to 24 hours. Thin cuts may only need a few hours, while thicker pieces can benefit from a longer marinating time.

Can I marinate the meat for longer than 24 hours?
It is best not to exceed 24 hours. The vinegar and salty soy sauce can begin to affect the meat’s texture if it sits in the marinade too long.

Can I use garlic salt instead of fresh garlic?
Yes. Use ⅛ teaspoon garlic salt in place of the minced garlic. Since the soy sauce and Worcestershire sauce are already salty, avoid adding any additional salt.

Can I use ground ginger instead of fresh ginger?
Yes. Substitute ½ teaspoon ground ginger for 1 teaspoon fresh ginger. Fresh ginger provides a brighter flavor, while ground ginger is milder and more concentrated.

What kind of vinegar should I use?
White vinegar or apple cider vinegar will both work. White vinegar gives the marinade a sharper tang, while apple cider vinegar adds a slightly sweeter flavor.

Should I poke holes in the meat before marinating it?
It is not necessary. Turning the bag occasionally is usually enough to coat the meat evenly without piercing it and allowing juices to escape during cooking.

Do I need to rinse the marinade off before grilling?
No. Simply remove the meat from the bag and let the excess marinade drip off. Rinsing would wash away much of the flavor.

Can I use the leftover marinade as a sauce?
Do not use it directly after it has touched raw meat. Set aside a clean portion before adding the meat, or boil the used marinade thoroughly before serving it as a sauce.

Can this marinade be made ahead of time?
Yes. Mix the marinade and refrigerate it in a sealed container for several days before adding the meat. Stir or shake it well before using.

Can I freeze meat in this marinade?
Yes. Place the meat and marinade in a freezer-safe bag, remove the excess air, and freeze. The meat will begin marinating as it thaws in the refrigerator.

How do I know when the meat is cooked?
Chicken should reach an internal temperature of 165°F. Beef cooking temperature depends on your preferred doneness, so using an instant-read thermometer gives the most reliable result.

Tips and Tricks

• Match the marinating time to the meat. Thin steaks or small chicken pieces may only need a few hours, while thicker cuts can marinate longer. For the best texture, keep the total marinating time between 1 and 24 hours.
• Marinate in the refrigerator. Always keep the meat chilled while it marinates. Place the sealed bag in a shallow dish to catch any leaks and turn it occasionally so every side is coated.
• Remove excess marinade before grilling. Let the extra liquid drip off before placing the meat on the grill. This helps the meat brown more evenly and reduces flare-ups caused by dripping marinade.
• Discard the used marinade. Do not use marinade that has touched raw chicken or beef as a serving sauce. To make extra sauce, set aside a clean portion before adding the raw meat.
• Let the meat rest after cooking. Allow grilled beef or chicken to rest for several minutes before slicing. This helps the juices settle back into the meat, keeping it moist and flavorful.

For more recipes like this, try:

• Texas Roadhouse Steak Seasoning (Copycat)
• Lemon Dill Chicken Marinade
• Skillet Steak with Gorgonzola Butter
• Poor Man’s Steak and Gravy