Savory Low-Carb Marinade for Grilled Chicken, Pork, or Beef
This Savory Low-Carb Marinade for Grilled Chicken, Pork, or Beef will make it taste great no matter what you’re cooking on the grill! Use Grilling Recipes to find more recipes like this one.
This Savory Low-Carb Marinade was one of the earliest recipes I posted on my blog, and it’s equally good on chicken, pork, or beef, keeping the meat moist and flavorful on the grill. It’s a marinade I’ve used often, so I don’t know why it’s taken me so long to improve the photos. And I still don’t have a photo of pork or beef marinated in this mixture and then grilled, but I’m hereby promising to work on that and add them to the post!
The recipe makes quite a bit of marinade, but this will keep in the fridge for at least a week, so I recommend making the whole amount and trying it on two different types of meat. One ingredient that really adds flavor here is Worcestershire sauce, and I use one tablespoon of Worcestershire sauce when I’m making this for chicken, but if you try it for pork of beef, I’d increase the amount. (Be sure to use a brand of Worcestershire Sauce that’s gluten-free if you need this to be gluten-free.) If you’re a South Beach dieter, please don’t worry about using full-fat mayo; the mayo helps keep the meat moist, and you’re only eating the small amount of mayo from the marinade that clings to the chicken, pork, or beef when you put it on the grill.
(Savory Low-Carb Marinade for Chicken, Pork, or Beef was updated with better photos July 2016.)
Combine marinade ingredient in a glass measuring cup and whisk together. (Or you can shake it in a jar, which is what I used to do!) Don’t worry if there are some beads of mayo that don’t mix in. I always prepare my chicken using the Tips for Juicy Grilled Chicken Breasts; for pork or beef I would also trim the fat and make little scores in the meat. Let the meat or poultry marinate in the fridge 6-8 hours (or longer is fine.) Then drain it in a colander placed in the sink when you’re ready to cook.
Let chicken come to room temperature while you preheat the grill to medium temperature. When you’re ready to put chicken on the grill, brush it on both sides with olive oil (or use another neutral-flavored higher smoke-point oil if you have one.)
To get criss-cross grill marks, lay meat or chicken diagonally across grill grates and cook until you see grill marks (about 3-4 minutes for chicken). Rotate the meat so it is diagonal on the grill grates going the opposite way and cook 3-4 minutes. Turn over and cook until it’s firm, but not hard to the touch for chicken; for pork or beef I would use an instant read meat thermometer to determine doneness.
Serve hot and wait for compliments!
Make it a Meal:
More Tasty Ideas for Low-Carb Dinners:
Low-Carb Index Page ~ Slow Cooker or Pressure Cooker
Low-Carb Grilled Bacon Cheeseburger Meatballs ~ Kalyn’s Kitchen
The BEST Low-Carb Chicken Thigh Recipes ~ All Day I Dream About Food
Grilled Chicken Thighs with Lemon and Za’atar ~ Kalyn’s Kitchen
Savory Low-Carb Marinade for Grilled Chicken, Pork, or Beef
This Savory Low-Carb Marinade is great for Grilled Chicken, Pork, or Beef.
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 3 T full fat mayo (do not use Miracle Whip, it has added sugar)
- 1-2 T Worcestershire sauce (I used 1 T Worcestershire sauce for chicken but when I used it on pork or beef I increased it to 2 T. Be sure to use gluten-free Worcestershire sauce if needed.)
- 1 T lemon juice, preferably fresh squeezed (see notes)
- 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 (It comes in a tin instead of a jar)
- 1/2 T onion powder
- 1 tsp. dried thyme (optional, but recommended)
- Put all ingredients in a bowl or glass measuring cup and whisk together, or you can combine ingredients by shaking in a jar. (Don’t worry if there are some beads of mayo that don’t combine; they will dissolve when you’re marinating the meat.)
- 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. (You can hold your hand there for only about 3 seconds at that heat.) Lay the pieces of chicken or meat diagonally across the grill grates and cook until you start to see grill marks (3-4 minutes for chicken and maybe slightly longer for meat).
- 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 (just a few minutes more unless the chicken is really thick.) 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 meat
- Extra marinade will keep in the fridge for at least a week (or maybe longer, but I’ve never managed to keep it around for more than a week.)
I used my fresh-frozen lemon juice for this recipe.
This recipe is one Kalyn has made for so long, she can’t remember where she got it.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chicken, pork, or beef marinated in this would be perfect for any phase of The South Beach Diet or other low-carb or low-glycemic diet plans.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.