This is the absolute best marinade recipe for steak, chicken, pork and fish. It is also fabulous as a drizzle over grilled vegetables or as a vinaigrette.

mason jar filled with ingredients for a marinade

With summer's sunny skies and warm temperatures we love to head outdoors to grill. Chicken breasts, salmon filets, flank steak, pork tenderloin and thickly sliced zucchini, onions and bell peppers will all share time over the hot coals. With this multipurpose and absolutely the best marinade recipe, preparing a delicious feast on the grill will be easier than ever.

The beauty of a marinade is that it is easy to make, and it adds tons of flavor to a meal. My go-to marinade has a base of balsamic vinegar and extra virgin olive oil. The concoction boasts the elements of a tasty marinade. It is salty, sweet, savory, spicy and sour all at the same time.

the ingredients in the marinade recipe

balsamic vinegar
soy sauce
brown sugar
Dijon mustard
garlic
oregano, thyme and basil
kosher salt and freshly ground pepper
extra virgin olive oil

I whisk up a big batch and make the marinade do the work for me. Use some to marinate the meats and vegetables (in separate gallon sized resealable plastic bags). Toss a salad of greens, cherry tomatoes, cucumbers and fresh mozzarella with some of the marinade/vinaigrette.

Store marinades in an air tight container in the refrigerator for about 2 weeks. Mason jars are handy for storing the versatile mixture. Give them a good stir before use. Make a double batch and freeze it in 1 cup size portions in resealable plastic bags for up to 3 months.

chef tips for making marinades for steak, chicken, pork, fish and vegetables

A few tips ensure successful marinating ~

Mix the ingredients in a large measuring cup (a 4 cup one will do). It will make for mess free pouring.
Marinate in gallon sized resealable plastic bags. Place each food in its own bag and pour in enough marinade to generously coat it. About ½ cup of marinade is good for 1 pound of meat or vegetables. Seal the bag squeezing out as much air as possible. Gently massage the bag to evenly distribute the marinade on the meat and vegetables. Just toss the bags after the marinating time for a no fuss no muss clean up.
Always marinate in the refrigerator. Bacteria will multiply rapidly at room temperature.
Keep an eye on the clock when marinating. Seafood is more delicate. Marinate it for no more than 30 minutes. Chicken, steak and pork need at least 30 minutes or up to 4 hours of marinating time.
It’s safest to toss the marinade after it's use. But it can be boiled to for 3 to 5 minutes. Boil it until it reaches a temperature of at least 165 degrees F to kill any bacteria. Use the cooked sauce for basting the meats while they cook or as a dipping sauce.

If you make this marinade recipe, I’d love hearing from you all. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.

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