My mom loved to grill and quickly found this marinade to be a family favorite. We begged her to grill up big platters of chicken breasts so we could enjoy the leftovers for days. This marinade is quick to put together, just mix up what is needed the day and you are good to go. This marinade holds up well in the fridge so don’t be afraid to mix up a larger batch to store in the fridge for later use.
Ingredients to Make Liz’s Everything Marinade
- Soy sauce
- Olive oil
- Garlic (crushed)
- Lemon juice (fresh but bottled works too)
- Water
- Red pepper flakes
- Salt and pepper
Equipment to Make Liz’s Everything Marinade
- Knife or garlic press to crush the garlic
- Mason jar
How to Make Liz’s Everything Marinade
In a mason jar add in all ingredients, close the lid and shake well.
Combine all ingredients into a glass mason jar and shake until mixed. Use right away to marinade or store in the fridge for later use. Just note if stored in the fridge it will need to be warmed to room temperature and shaken thoroughly.
Liz’s Everything Marinade
Perfect marinade for beef, pork, chicken or vegetables
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Servings: 4
Calories: 185kcal
Ingredients
- 1/2 cup soy sauce
- 1/2 cup water
- 2 tbsp lemon juice fresh squeezed is the best
- 2 tbsp olive oil extra virgin
- 1 clove garlic crushed
- 1/4 tsp red pepper flakes
- 1/4 tsp black pepper fresh cracked
Instructions
- Combine all ingredients into a glass jar
- Shake until mixed
- Store in the refrigerator
- See notes for ideas
Notes
Chicken: We love using this for chicken breasts or thighs. Marinate for at least 1 hour, up to overnight. Pan fry, bake, grill or cook in the Instant Pot for 15 minutes. Shred or chop the chicken for a salad or add-in to another recipe, or just… eat!
Pork: We used pork chops and loved it. Marinate for at least 1 hour, up to overnight. Grill, pan fry, do your thing, brushing the pork with a little reserved sauce during cooking to make it extra juicy and yummy.
Tofu: We used extra firm tofu and loved it. For best results, squeeze all the water out of the block of tofu and then marinate the intact block of tofu overnight. The next day, cut the block into cubes and pan-fry, brushing with reserved marinade.
Portobello Mushroom Caps: My personal favorite! Marinate for 30 minutes to 1 hour. Grill or pan-fry until nice and roasty and sticky and juicy.
Veggies: Works great with just about any veggies, no instructions needed.
Beef: Not a fan of this marinade with beef due to the lemon addition.
Nutrition
Calories: 185kcal
