May 242015

Sunday Things: Meaty Marinade

You’ll love this versatile marinade. Sweet, tangy and perfect for any kind of meat: beef, pork, lamb and chicken. We used it for kabobs but it’s also a perfect marinade for full portions of meat like a nice strip steak or chicken breast.

Cook savvy: You can easily double this recipe and have marinade on hand for your next grilling adventure. Stored it in a tightly covered glass jar, it will keep in the refrigerator for 2 weeks or more. Enjoy it on beef this week, and chicken next week.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: measuring, mixing, marinading
Garden Candy Basics - fundamental vegucation for everybody!


  • 3/4 cups oil
  • 1/3 cup soy sauce
  • 2 tablespoons Worcestershire Sauce
  • 2 tablespoons parsley, chopped
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup red wine vinegar
  • 1 tablespoon garlic, minced
  • 1/4 cup teriyaki sauce (bottled or make it homemade.)
  • 1/4 cup honey
  • salt


  1. In a medium bowl, mix all ingredients together by hand, or use a traditional or immersion blender.  Pour over meat of your choice and cover.
  2. Marinate in refrigerator up to up to 24 hours, except for chicken which should be limited to under 6 hours or the vinegar’s acidity might start to prematurely cook the tender meat.



Very excitable and prone to fits of glee, Christine cooks on a vintage 1950 General Electric double-oven stove, does not have a dishwasher unless you count the husband, and is guilty of posting cat cuteness on the interwebs. She photographs and blogs about food and other joyful topics from her home in Vermont.

Co-Author of Garden Candy Basics

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