Savory Low-Carb Marinade for Grilled Chicken, Pork, or Beef

Directions

Put all ingredients in a bowl or glass measuring cup and whisk together, or you can combine ingredients by shaking in a jar. 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. Lay the pieces of chicken or meat diagonally across the grill grates and cook until you start to see grill marks . 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 For beef or pork I would use an instant read meat thermometer 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 meatExtra marinade will keep in the fridge for at least a week .