A good marinade can make all the difference if you want to elevate your cooking game. Marinating transforms any cut of meat into a juicy, tender, flavorful masterpiece. And the best part? You don’t need to be a top chef to achieve this. There’s a super simple marinade that works wonders on any meat—chicken, beef, pork, lamb, you name it.

This easy marinade is the way to go if you want to add flavor without much effort. Here’s how to make it:

A Simple Marinade Recipe

This marinade is easy to make; even a beginner can. The ingredients are readily available, affordable, and probably already in your kitchen:

• 1/4 cup olive oil
• 1/4 cup soy sauce
• 1/4 cup lemon juice (or any acidic juice like lime or orange)
• 1/4 cup Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon minced garlic (or garlic powder)
• 1 tablespoon brown sugar or honey
• Salt and pepper to taste

Making the marinade is incredibly simple. Combine all the ingredients in a bowl, mix them up, and voilà! You’ve got a versatile marinade that pairs well with nearly any meat.

The blend of oil, acid, and umami flavors from the soy sauce and Worcestershire sauce creates a balanced taste that enhances the natural flavor of the meat, keeping it juicy and tender.

How to Use the Marinade

Marinating your meat is just as easy as making the marinade. Place the meat in a resealable plastic bag or a shallow dish and pour the marinade over it, ensuring the meat is thoroughly coated. Seal it up and refrigerate.

Let the marinade work its magic. Depending on the type of meat, marinate for several hours or even overnight for maximum flavor. Here are some general marinating times:

• Chicken: 2-4 hours
• Beef: 4-8 hours
• Pork: 2-6 hours
• Lamb: 4-8 hours
• Fish: Several minutes to 1-2 hours (depending on size)

Be cautious with acidic marinades; they can break down the meat if left too long.

Tips for Perfect Marinating

To avoid common marinating pitfalls, keep these tips in mind:

• Don’t reuse marinade. After marinating, discard the marinade. If you want to use it as a sauce, boil it for a few minutes to kill any bacteria from the raw meat.
• Pat meat dry before cooking. This helps achieve a nice sear and prevents steaming.
• Adjust salt levels. Since this recipe includes soy sauce, be mindful of additional salty ingredients. If adding other salty components, reduce the salt in the marinade.

How to Customize Your Marinade

One of the best parts about making a marinade is how easily you can customize it. Don’t like lemon juice? Swap it for orange juice. No soy sauce on hand? Try balsamic vinegar or coconut aminos instead.

The key is to get creative and make it your own. You never know what delicious combinations you might discover!