Fresh Herb, Garlic and Onion Marinade

Prep Time
Cook Time
Ready In

"This is perfect with chicken; which happens to be my favorite - but also good with pork, seafood and beef. The key is fresh herbs, so make sure to use them. But otherwise, just puree in a mini food processor until smooth and creamy; then, add to a ziploc bag with the protein of your choice and marinate. Simple. I know each protein takes different marinating times - for instance; shrimp and scallops, I wouldn't go over 1 hr; thicker fish like cod, salmon, and grouper, you could go 3-4 hours. Now, pork chicken and beef; anywhere from 1-24 hrs (over night). And, one note ... I use red wine vinegar when marinating beef rather than using white wine vinegar with chicken, pork, and seafood."

Original is 5 servings


  • Serving Size: 1 (117.3 g)
  • Calories 310.2
  • Total Fat - 30.6 g
  • Saturated Fat - 4.7 g
  • Cholesterol - 2.4 mg
  • Sodium - 118.3 mg
  • Total Carbohydrate - 8.1 g
  • Dietary Fiber - 0.4 g
  • Sugars - 6.2 g
  • Protein - 2 g
  • Calcium - 16.6 mg
  • Iron - 1 mg
  • Vitamin C - 11.4 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Marinade ... Add everything to a small food processor and pulse several times until everything is well blended and creamy. Add to a small bowl or ziploc bag - add the protein to be marinated and refrigerate.

Step 2

Then grill and ENJOY! This will marinade approximately 4-6 steaks, chicken, or pork; and 1 lb shrimp, scallops or fish.


No special items needed.

1 Reviews


I have used this marinade on beef and chicken so far and both were excellent! I love that it's a universal marinade that can be used on many things, therefore it comes to the front of my recipe file for frequent use!


(29 Jun 2013)

You'll Also Love