"Garlic lovers, this marinade is for you! I have used this on both beef roast and chicken, and I'm certain it will taste great on any cut or type of meat you choose. I typically use a 2 to 4 pound beef roast." — Kristy Fuss
Watch video tips and tricks
yellow onion, minced
garlic, peeled and minced
Oh my, this stuff is sooo good!! I marinated chicken, 3 legs and 3 thighs for about 3 hours, and we grilled the meat...heavenly!! We liked it so much, I marinated a whole chicken in it tonight for about 2 hours, and it's in the vertisserie right now, and it smells heavenly!! I did realize tonight that I forgot the oil last night, and it was still VERY good!! THANK YOU!!!!
Edit: I have started using this marinade without the oil. It seem to stick to the meats better, and gives a stronger flavor. We have tried this on everything...chicken, peef, pork...it's good all the way around!!!
It was good but I thought it would have more garlic flavor. Steaks were tender- I will give ya that.
This marinade was awesome! I did tweak it a bit. I only used half the oil, and added a few of my own spices (roasted garlic and red pepper/pepper medley). My meat only marinaded for about 8 hrs, I can only imagine the incredable taste after a full 36 hrs! Will definately use again.
WOW! What a marinade. I went strictly by the recipe except for how long to marinate. I only marinated for 18 hours & it still came out great. I used it on a 4 pound beef roast, baked it at 350 degrees for 2 hours, & then smoked it on the grill for 30 minutes. It came out deeelicious. Thanks for the new marinade. I will be using it from now on.
This is a great marinade. I let my beef roast marinade for 24 hours and then cooked in my slow cooker with about a 1/2 cup of the marinade. It was excellent! Great recipe thanks for sharing.
I doubled this recipe because I made a double batch so I could have cold chicken to eat the next day (I'm back to eating low carb--so having ready made protein on hand is helpful for me so I don't snack on the wrong things). I let this marinade for almost 24 hours. I liked how basic it was but I think it needs a few seasonings thrown in--maybe some Mrs. Dash or thyme......maybe some lemon slices? Good, but needs a little more. I'll try this again with the spices thrown in and maybe the oil cut in half.
I can't believe we each of us ate a almost a whole pound of ribeye! I thought I might be able to eat half...but this marinade is fantastic! I used only 1/8 of a cup of soy sauce and omitted the salt, both changes because we don't like very salty foods. I used A1 Steak Sauce and tripled the amount of pepper (freshly ground). I marinated the steaks 24 hours and will most likely marinate at least 36 next time, and call me crazy, but I might even increase the amount of garlic as we are garlic fanatics. Thank you for providing me with my new favorite marinade recipe!
Best marinade I ever tasted! The only things I ommitted were the salt (because of the high sodium content in the sauces included) and the onion. I've made it twice since I found this recipe last week!
* Percent Daily Values are based on a 2,000 calorie diet.
Ten Clove Garlic Marinade
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 249
** Calories from Fat: 219
See how to make an amazing double-garlic steak on the grill.
See how to make grilled sirloin steak with a luscious garlic and butter sauce.
A tangy garlic mayo is the key to these easy steak sandwiches.