Ingredients
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 3 T full fat mayo
- 1 T Worcestershire sauce (see notes)
- 1 T lemon juice, preferably fresh squeezed (see notes)
- 1 tsp. Veg-Sal or salt
- 1 tsp. fresh ground black pepper
- 1 T Poultry Seasoning
- 1 T garlic puree or garlic powder
- 1 T sweet paprika, preferably Hungarian paprika
- 1/2 T onion powder
- 1 tsp. dried thyme (optional, but recommended)
Instructions
- Put all ingredients in a bowl or glass measuring cup and whisk together, or you can combine ingredients by shaking in a jar. (Don’t worry if there are some beads of mayo that don’t combine; they will dissolve when you’re marinating the meat.)
- If I’m using this on chicken I follow my Tips for Juicy Grilled Chicken Breasts. No matter which types of meat I’m using, I like to make shallow score marks on the surface of the meat to make a little more surface area, which helps it cook more evenly.
- Put the chicken, pork, or beef in a Ziploc bag or a plastic container with a tight-fitting lid. Pour over just enough marinade to cover the meat, then let it marinate in the fridge for 6-8 hours or longer.
- To cook, preheat gas or charcoal grill to medium heat. (You can hold your hand there for only about 3 seconds at that heat.) Lay the pieces of chicken or meat diagonally across the grill grates and cook until you start to see grill marks (3-4 minutes for chicken and maybe slightly longer for meat).
- Then rotate the chicken or meat until it’s diagonally going the opposite way on the grill grates and cook until you see good grill marks going the other way.
- Turn over and cook until it’s firm, but not hard to the touch for chicken (just a few minutes more unless the chicken is really thick.) For beef or pork I would use an Instant Read Meat Thermometer (affiliate link) to cook to your preferred level of doneness.
- If you’re cooking just a few piece of meat, just store the extra marinade in the fridge and use it later on some other type of meat
- Extra marinade will keep in the fridge for at least a week (or maybe longer, but I’ve never managed to keep it around for more than a week.)
Notes
I used my fresh-frozen lemon juice for this recipe. I used 1 T Worcestershire sauce for chicken but when I used it on pork or beef I increased it to 2 T.
Kalynskitchen