Go-To Grilling Marinade

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Recipe - Go-To Grilling Marinade

From the Weston Kitchen


    • ¾ c vegetable oil 
    • ½ c honey 
    • ¼ c red wine vinegar 
    • ⅓ c soy sauce 
    • 1 tbsp garlic powder 
    • 1 ½ tsp ground ginger 
    • 1 ½ tsp salt 
    • 1 tbsp coarse ground pepper


This recipe comes from our friend and partner, Scott Leysath, host of The Sporting Chef and Dead Meat on the Sporting Channel.  With just a hint of Asian flavors, this is a good everyday marinade with sweet and sour components. 

  1.  Combine all ingredients in a tight-fitting jar, and shake. The marinade can be stored in the refrigerator for several weeks.
  2.  There are a few ways to use the marinade:
    • Add whatever protein or vegetable you are marinating to a plastic bag or container, toss  with marinade and refrigerate for a few hours or overnight.
    • For larger or tougher cuts, you can inject the marinade into meat before cooking.

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