This is the most versatile marinade because even though we use it as a chicken marinade, it can be used as a steak marinade, for fish or shrimp, and even vegetables! The ingredients in the marinade are easy to find and keep on hand but can also be swapped or adjusted based on your preferences.

What can you use this marinade for?

This marinade was originally used for shrimp, but my family uses it as a chicken marinade primarily. It would also be a great marinade for steak or vegetables. I think it would also make a great salad dressing!

Can you swap ingredients in this marinade recipe?

Absolutely! It’s my favorite thing about this recipe. You can use fresh or bottled lemon juice, and fresh or dried parsley. I have subbed the 1 tbsp of yellow mustard for 1 tsp of mustard powder. If you don’t like spicy flavors, you can omit the crushed red pepper. If you love spicy food, you can double the crushed red pepper.

What ingredients can you add to the marinade?

I have added a tablespoon of garlic powder and onion powder. I think some minced garlic would be wonderful in this recipe.

What types of meals can you use this marinade in?

Like I said, we use this as a chicken marinade primarily. I use the chicken marinated in this for Greek meals and Spanish meals. The seasonings in the marinade lend to a Mediterranean palate and I find that it’s a great base for something like burrito bowls!

How much does this recipe make?

This recipe makes enough marinade for about 1 pound of meat, fish, or vegetables. It can easily be doubled.

How to make the best and most versatile marinade!

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Special Equipment

Zester grater or a box grater (with a zester side)

Ingredients:

Olive oil
Lemon or lemon juice
Yellow mustard
Fresh or dried parsley
Fresh ginger
Dried, ground, coriander
Salt
Crushed Red Pepper
Fresh or dried thyme

Directions:

In a bowl, combine 2 tbsp olive oil, the juice of one lemon, and 1 tbsp of mustard. If you don’t have a lemon you can use bottled lemon juice. The juice of one lemon is equivalent to about 3 tablespoons of lemon juice.

Add the 2 tbsps dried or fresh parsley, 1 tsp ground coriander, and 1 tsp salt.

Grate 1 tablespoon of fresh ginger into the bowl using a zester or grater. (If you’re not comfortable guestimating how much one tablespoon of ginger is, grate it into a separate bowl and then measure that.

Frugal Living Tip: If you buy fresh ginger, there is a good chance you won’t use all of it for a recipe. You can store it in the freezer in a freezer bag and it will last for a really long time. Just take it out and grate or chop as much as you need at a time

Finally, add ¼ tsp of thyme and ¼ tsp of crushed red pepper flakes. Thoroughly mix all of the ingredients. The final consistency is a bit thinner than a paste.

Add one pound of meat to the mixture and let marinate for 4-10 hours.

I marinated chicken tenders for about six hours and cooked them on medium-high heat until they were done. I’m looking forward to trying this as a steak marinade next time.

Meat marinated in this would be great served with this loaded baked potato casserole and some purple basil iced tea.

Let us know in the comments below if you try this marinade!

The Best and Most Versatile Chicken Marinade

This is the most versatile marinade because it can be used as a chicken marinade, steak marinade, fish or shrimp, and even vegetables! The ingredients in the marinade are easy to find and keep on hand but can also be swapped or adjusted based on your preferences.