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

Ingredients

• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 3 T full fat mayo
• 1-2 T Worcestershire sauce
• 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
• 1/2 T onion powder
• 1 tsp. dried thyme

Directions

1. Add all the ingredients to a bowl or glass measuring cup and whisk until combined, or seal them in a jar and shake well. If little dots of mayo are still visible, don’t fuss over them; they’ll melt into the mixture while the meat marinates.
2. For chicken, use the same approach you would for juicy grilled chicken breasts. With chicken, pork, or beef, make shallow cuts across the surface of the meat so the marinade has more places to settle and the pieces cook more evenly.
3. Place the chicken, pork, or beef in a Ziploc bag or a plastic container with a snug lid. Add only enough marinade to coat the meat, then refrigerate it for 6-8 hours or longer.
4. When you’re ready to grill, heat a gas or charcoal grill to medium heat. At that temperature, you should only be able to hold your hand over the heat for about 3 seconds. Set the chicken or meat on the grill at an angle to the grates and cook until grill marks begin to show, about 3-4 minutes for chicken and possibly a bit longer for meat.
5. Turn the chicken or meat so it angles across the grates in the other direction, and continue grilling until a second set of clear grill marks appears.
6. Flip the pieces over and keep cooking until chicken feels firm but not hard when pressed, which should take just a few minutes more unless the pieces are very thick. For beef or pork, check with an instant read meat thermometer and cook to the doneness you like.
7. If you’re only grilling a few piece of meat, refrigerate the unused marinade and use it later with another kind of meat.
8. Extra marinade will keep in the fridge for at least a week, and maybe longer, though it may not last more than a week once you start using it.