Are you tired of bland, dry grilled meats that leave you disappointed? Get ready to transform your next barbecue with this incredible sweet and sour marinade that works magic on beef, chicken, and turkey! This isn't just another marinade – it's a flavor explosion that will have your guests begging for your secret recipe. With just a few simple ingredients and minimal prep time, you'll create a dish so delicious, it'll become your go-to grilling sensation.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1/2 cup soy sauce
- 1/4 cup vinegar
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
Instructions
- In a medium mixing bowl, combine soy sauce, vinegar, brown sugar, ketchup, minced garlic, and minced ginger. Whisk all ingredients together until the brown sugar is completely dissolved and the marinade is smooth and well-blended.
- Place your chosen protein (beef, chicken, or turkey) in a large resealable plastic bag or non-reactive container with a tight-fitting lid.
- Pour the marinade over the meat, ensuring that all surfaces are thoroughly coated. Seal the bag or container, removing as much air as possible.
- Refrigerate and let the meat marinate for at least 2 hours, or preferably overnight. For more tender results, marinate chicken or turkey for 2-4 hours, and beef for up to 8 hours.
- Before grilling, remove the meat from the marinade and discard the remaining liquid. Pat the meat dry with paper towels to ensure proper browning.
- Preheat your grill to medium-high heat (around 400-450°F). Clean and oil the grill grates to prevent sticking.
- Grill the marinated meat, turning occasionally, until it reaches the recommended internal temperature: 165°F for chicken and turkey, 145°F for beef.
- Let the grilled meat rest for 5-10 minutes before slicing to allow juices to redistribute, ensuring a moist and flavorful result.
Tips
- Marinating Time Matters: While the recipe suggests a minimum of 2 hours, the longer you marinate, the more flavor penetrates the meat. For chicken and turkey, aim for 2-4 hours, and for beef, you can go up to 8 hours.
- Temperature Control: Always use a meat thermometer to ensure your protein is cooked to the perfect and safe internal temperature: 165°F for poultry and 145°F for beef.
- Pat Dry for Perfect Sear: Before grilling, thoroughly pat the meat dry with paper towels. This helps achieve a beautiful, caramelized exterior with those coveted grill marks.
- Don't Reuse Marinade: Always discard the marinade used with raw meat to prevent bacterial contamination. If you want a sauce, make a separate batch.
- Let It Rest: After grilling, let your meat rest for 5-10 minutes. This allows the juices to redistribute, ensuring each bite is incredibly moist and flavorful.
Nutrition Facts
Calories: 60kcal
Carbohydrates: 14g
Protein: 2g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
