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Kalyn's Kitchen

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! And this tasty marinade is also Keto, low-glycemic, sugar-free, gluten-free, and South Beach Diet friendly. Use Grilling Recipes to find more recipes like this one.

Click here to PIN Savory Low-Carb Marinade for Grilled Chicken, Pork, or Beef.

Savory Low-Carb Marinade for Grilled Chicken, Pork, or Beef found on KalynsKitchen.com

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.)

Savory Low-Carb Marinade for Grilled Chicken, Pork, or Beef found on KalynsKitchen.com

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.

Savory Low-Carb Marinade for Grilled Chicken, Pork, or Beef found on KalynsKitchen.com

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.

Savory Low-Carb Marinade for Grilled Chicken, Pork, or Beef found on KalynsKitchen.com

Serve hot and wait for compliments!

Make it a Meal:

In the photo the chicken is served with Green Bean, Tomato, Onion, and Basil Summer Salad. Any type of vegetables cooked on the grill would also make a great side dish for this.

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.

Ingredients:

  • 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)

Directions:

  1. 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.)
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. 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
  8. 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.)

Notes:

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.

All images and text ©

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.

Nutritional Information?
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.

Savory Low-Carb Marinade for Grilled Chicken, Pork, or Beef found on KalynsKitchen.com

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68 comments on “Savory Low-Carb Marinade for Grilled Chicken, Pork, or Beef”

  1. Thank you for such an awesome marinade! My fiance is super picky but I made this twice this week. First with chicken and then the next night I used it for beef and veggie kabobs! So yummy- I highly recommend!!

  2. I just tried this marinade today and it was fantastic!! Thank you so much for the wonderful recipes. I found your blog through Ginas reference to your cabbage recipe over on skinnytaste. Can't wait to try some more of the marinades!

  3. My pleasure; glad you are enjoying it!

  4. This is by far the best meat marinade I have ever tried! One of my favorite ones along with the Cuban style marinade. I keep using it over and over again. Thank you for all these delicious recipes!

  5. This looks so insanely good – can't wait to try it!

  6. Glad you like it so much!

  7. So stinkin' good! We've had it on chicken and pork chops and both were delish! This is now our "go to" marinade recipe. Thanks Kalyn!

  8. Glad you enjoyed it and I love the idea of using it on shrimp!

  9. Oh my Lord, we completely enjoyed this recipe! And I kept the leftovers and we ended up brushing it onto shrimp skewers this weekend… AMAZING! If you haven't tried this marinade on shrimp yet, DO IT! This is not just for land animals! It was absolutely some of the tastiest shrimp I've ever made. And my girlfriend said that I need to make a lot more and just keep it in the fridge, lol.

  10. Hope you enjoy the recipe!

  11. this looks awesome! i did a post on grilled pork and used your recipe. i gave you full credit and linked back to this page in a couple of spots. i'm so excited to try it this weekend! here's the link to my entry so you can double-check:
    http://reluctantwwfoodie.wordpress.com/2011/03/30/savory-marinated-pork/

  12. Hi Jenn,
    Glad you're enjoying the site. As far as flavor I think you could substitute red wine vinegar for the white wine vinegar, but if you're using it on chicken or pork it will add a reddish color. Probably not too bad though. I think regular white vinegar would be okay too, maybe use a tiny bit less.

    I don't buy any special brand of white wine vinegar. Right now I have Star brand, just from the grocery store. It's very inexpensive.

  13. Hi Kalyn,

    Great website! I have tried a few of the recipes on the site with great success.

    Have never heard of white wine vinegar before (have only used red wine vinegar). Is it substitutable with red wine vinegar instead?

    Also, what brand of white wine vinegar do you use?

    Thanks a lot.

    Jenn

  14. Bobbie, I don't really know about freezing it. Not sure if the mayo will separate. I haven't tried freezing it. (Love to hear how it works if you try it though.)

  15. Can this marinade be frozen? I buy bulk meat and add marinade in the bag so that way as it is unthawing it marinades – just want to make sure that it wouldn't turn out funky. Thanks.

    bobbie

  16. This looks fantastic! Thanks for sharing. I'm new to your blog and just looking in to SB as an option for me…you make it look very easy and it's great to see a real person with real results. Keep it up, honey!

  17. A stunning & very flavourful marinade this surely is!!

    MMMMMMMMMM,..I will try this tonight!

  18. You can always substitute fat free or low fat plain yogurt for the mayonaise… I use it solo (no olive oil) as a base for all of my marinades – keeps the meat very moist, and actually acts as a tenerizer for meats like pork or beef, though I suggest marinating overnight to get a good tenderizing. Happy Marinating/Tenderizing!

  19. this sounds like a great marinade!

  20. Wow really nice marinade.

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