This versatile all-purpose marinade is simple to make with only five ingredients and is ready in under five minutes. It adds delicious flavor to everything from grilled chicken and burgers to steaks and roasted vegetables.

Summer is prime time for marinades and backyard grilling. Whether you’re cooking burgers, chicken, pork chops, steaks, fish, or vegetables, a good marinade can elevate the meal. In parts of Alabama, store-bought blends like Dale’s Sauce and Moore’s Marinade are popular; this homemade version captures a similar savory, tangy profile you’ll reach for again and again.

This all-purpose marinade can be mixed on the spot or prepared ahead and stored in the refrigerator. It isn’t an exact match for commercial brands, but it’s close enough in flavor and works beautifully on virtually everything you want to grill or roast.

Recipe Ingredients

• Apple cider vinegar
• Soy sauce
• Liquid smoke (optional)
• Ground ginger
• Garlic powder (or fresh garlic)

How to Make All-Purpose Marinade

Pour the soy sauce into a jar or bowl.

A jar with measurement markings and a lid makes mixing and storing easy—just close and shake when your ingredients are added.

Add water next.

Add garlic powder (or a minced garlic clove if you prefer).

Stir or add ground ginger.

Pour in apple cider vinegar for brightness and tang.

If you like, add a small amount of liquid smoke for a subtle grilled aroma.

Secure the lid on the jar…

And shake well until everything is combined.

That’s it—simple and quick.

Cooking with the Marinade

Place the meat or vegetables in a baking dish or a resealable bag. In these photos, skinless, boneless chicken breasts are used.

Pour the marinade over the chicken and allow it to marinate for at least 30 minutes.

After marinating, cook the meat however you normally would. In this example, the baking dish was covered with foil and baked at 350°F for about 30 minutes, or until the chicken is cooked through.

Served here with mashed potatoes, fresh green beans, and homemade biscuits for a classic, comforting meal.

Storage

Keep any unused marinade in the refrigerator for up to five days. Discard marinade that has been in contact with raw meat unless you boil it first.

Recipe Notes

• If you don’t have liquid smoke, omit it—your marinade will still be delicious. Liquid smoke simply adds a subtle smoky note.
• Garlic powder can be swapped for one minced fresh garlic clove if you prefer a fresher garlic flavor.
• To add heat, stir in about 1/4 teaspoon of cayenne pepper, or adjust to taste.
• Suggested marinating times:
  • Most meats (chicken, beef, lamb, pork): 30 minutes up to 48 hours.
  • Vegetables: 30 minutes up to 5 days.
  • Seafood: no more than 1 hour to avoid over-tenderizing.

Recipe FAQs

Can I marinate frozen chicken?

Yes. You can marinate chicken as it thaws in the refrigerator overnight, or place fresh chicken and the marinade in a freezer bag and freeze. The marinade will work as the chicken defrosts in the fridge.

What can I marinate with this recipe?

This marinade is very versatile. Try it on:

• Steak or chicken kabobs threaded with vegetables and baked or grilled.
• Steak for sandwiches or grilled steaks.
• Grilled fish like salmon—use shorter marinating times for seafood.
• Chicken tenders, drumsticks, wings, and thighs—great for baking or grilling.
• Vegetables such as potatoes, cauliflower, onions, and sweet potatoes.
• Pork chops or pork tenderloin.

 

A perfect summer day is when the sun is shining,

the breeze is blowing,

the birds are singing,

and the lawn mower is broken.

– James Dent