Categories: Beef, Chicken, Faves, Grilling, May2012, Pork, Sauces & Marinades
Ingredients
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 3 T full fat mayo (do not use Miracle Whip, it has added sugar)
- 1-2 T Worcestershire sauce (I used 1 T Worcestershire sauce for chicken but when I used it on pork or beef I increased it to 2 T.)
- 1 T lemon juice, preferably fresh squeezed
- 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 (It comes in a tin instead of a jar)
- 1/2 T onion powder
- 1 tsp. thyme (optional)
Directions
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Instructions:
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Put all ingredients in jar with tight-fitting lid and shake well until all ingredients are combined. (Don’t worry if there are some beads of mayo that don’t combine; they will dissolve when you’re marinating the meat.)
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No matter which types of meat I’m using, I like to make shallow score marks on the surface of the meat to help the flavor penetrate. 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.
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To cook, preheat gas or charcoal grill to medium heat. (You can hold your hand there for only about 3 seconds at that heat.) Grill meat 10-20 minutes until chicken or pork feels firm and is lightly browned (or until desired doneness for beef), turning a few times to get grill marks.
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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.)