Best Chicken and Steak Marinade Recipe
Make the best chicken and steak marinade with this simple recipe - this is an all purpose marinade we love!
Servings: 8 servings
Calories: 26kcal
Cost: 8
Ingredients
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce low-sodium, if you have it
- 1 tablespoon red wine vinegar
- 1 tablespoon French's Classic Yellow Mustard
- 2 cloves garlic peeled and minced or smashed
- 1 tablespoon olive oil
- 1 tablespoon teriyaki sauce
- ½ teaspoon salt only if using low-sodium soy sauce
- ¼ teaspoon pepper
Instructions
- Whisk together all ingredients in a measuring cup.
- To use: pour marinade over 1 pound steak (such as skirt steak, London broil, or flank steak) or 1 pound chicken (breasts or thighs). Let sit in the marinade for at least 4 hours. Allow meat to come to room temperature before cooking. Discard any leftover marinade.
- To grill: preheat grill to medium high heat. Sear the meat on each side, cooking until desired doneness (165°F for chicken breasts, 175-190°F for thighs). For skirt steak, cook 3-5 minutes per side for medium rare to medium.
Notes
- Always cook chicken until completely cooked through and no longer pink (165°F for boneless breasts and 175-190°F for thighs).
- For steak, you'll want 125-130° for rare, 130-140° for medium rare, 140-150°F for medium, 150-160° for medium well and over 160° for well done).
- This marinade is great on any cut of steak, we just usually use flank steak or skirt steak.
- The longer your meat marinades the better it will taste.
- Discard any leftover marinade. It will make you sick if you eat it.
Nutrition
Serving: 1serving | Calories: 26kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 559mg | Potassium: 56mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.4mg