Easy Marinades for Grilling Meat: BBQ, Teriyaki, Yogurt & More
Marinades make everything better. Whether you’re grilling beef, pork, or chicken, the right blend of flavors can turn a good cut into something amazing. You don’t need complicated ingredients or hours in the kitchen—just a few simple combos that bring out the best in your meat.
This post gives you four go-to marinades that work across the board: lemon herb, BBQ, teriyaki, and Greek yogurt. Each one brings a different vibe—bright and zesty, smoky and sweet, savory and bold, or creamy and tangy. And the best part? You can mix them up in minutes.
I’ll show you how to use each marinade with beef, pork, or chicken and adjust the timing so the flavor soaks in without going too far. You’ll also get tips on how long to marinate, what cuts work best, and how to cook them to perfection.
Whether you’re planning a backyard cookout or a quick weeknight dinner, these recipes will give you juicy, flavorful results every time. Grab your tongs and let’s get started!
| Marinade | Description | Why It Works with Beef | Why It Works with Chicken | Why It Works with Pork |
|---|---|---|---|---|
| Lemon Herb Marinade | A bright mix of lemon juice, olive oil, garlic, and fresh herbs like rosemary and thyme. | Brightens leaner beef cuts and adds herbal notes without overpowering the meat. | Enhances natural flavor while keeping it juicy; acid tenderizes gently. | Pairs well with chops or tenderloin; adds freshness and cuts through pork’s richness. |
| Classic BBQ Marinade | A sweet and smoky blend of brown sugar, vinegar, tomato paste, garlic, and spices. | Complements rich beef flavor, especially ribs or brisket, with depth and caramelization. | Creates a flavorful crust on grilled chicken; balances sweet, tangy, and smoky notes. | Great with pork shoulder or ribs; enhances natural sweetness and adds a sticky glaze. |
| Teriyaki Marinade | A savory-sweet mix of soy sauce, ginger, garlic, sesame oil, and brown sugar or mirin. | Boosts umami and tenderness in thin cuts like flank or skirt steak. | Ideal for grilled thighs or breasts; adds depth without overwhelming the meat. | Pairs well with tenderloin or chops; balances sweet and savory for juicy results. |
| Greek Yogurt Marinade | A creamy blend of plain Greek yogurt, lemon juice, garlic, and Mediterranean herbs. | Best with lean beef cuts; yogurt gently tenderizes without masking flavor. | Makes chicken extra juicy and tender; clings to the surface for a flavorful crust. | Perfect for pork chops; adds tang and moisture while keeping meat tender on the grill. |
| Marinade Amount | Enough For (Approximate) |
|---|---|
| 1/2 cup | 1 to 1.5 pounds of meat |
| 1 cup | 2 to 3 pounds of meat |
| 1 1/4 cups | 2.5 to 3.5 pounds of meat |
| 1 1/2 cups | 3 to 4 pounds of meat |
| 2 cups | 4 to 5 pounds of meat |
Lemon Herb Marinade
How to make a simple lemon herb marinade
Equipment
- 1 small bowl or jar
Ingredients
- ¼ cup olive oil
- ¼ cup fresh lemon juice about 2 lemons
- 3 cloves garlic minced
- 1 tablespoon fresh rosemary chopped or 1 teaspoon dried
- 1 tablespoon fresh thyme chopped or 1 teaspoon dried
- 1 teaspoon Dijon mustard optional - adds depth
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- zest of 1 lemon
Instructions
- In a small bowl or jar, whisk together all ingredients until well combined.
- Place your meat in a zip-top bag or shallow dish.
- Pour the marinade over the meat and turn to coat.
- Cover (or seal) and refrigerate for the appropriate amount of time (see notes below).
- Remove meat from the marinade and discard remaining liquid before grilling or cooking.
Notes
Chicken: Marinate for 30 minutes to 2 hours. Boneless breasts require less time; bone-in pieces can be cooked for a longer period.
Pork: Marinate for 2 to 4 hours. Great with chops or tenderloin.
Beef: Marinate for 1 to 6 hours, depending on the cut. Use with leaner cuts, such as sirloin, flank, or flat iron. Avoid marinating for more than 8 hours to prevent the acid from breaking down the meat too much.
Classic BBQ Marinade
A quick and easy classic bbq marinade for grilling beef, chicken or pork.
Equipment
- 1 shallow dish or zip lock bag
Ingredients
- ½ cup ketchup
- ¼ cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional, for heat
Instructions
- In a bowl, whisk all ingredients together until smooth and well combined.
- Place meat in a zip-top bag or shallow dish and pour marinade over it.
- Turn meat to coat evenly, cover (or seal), and refrigerate for the appropriate marinating time (see notes).
- Remove meat from the marinade before grilling and discard the leftover marinade.
Notes
Chicken: Marinate for 1 to 2 hours. Great on thighs, breasts, or drumsticks. Don’t go longer—vinegar and mustard can affect texture.
Pork: Marinate for 2 to 4 hours. Excellent on chops, ribs, or tenderloin.
Beef: Marinate for 4 to 8 hours. Ideal for steaks or short ribs. This marinade adds great smoky-sweet flavor and helps build a caramelized crust on the grill.
Teriyaki Marinade
How to make Teriyaki marinade for beef, chicken or pork.
Equipment
- 1 shallow bowl or zip lock bag
Ingredients
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons mirin or rice wine vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated or ½ teaspoon ground ginger
- 1 tablespoon honey or maple syrup Optional for added sweetness
Instructions
- In a bowl, whisk all ingredients together until sugar dissolves and marinade is smooth.
- Place meat in a zip-top bag or shallow dish and pour marinade over it.
- Turn to coat evenly, seal or cover, and refrigerate for the appropriate time (see notes below).
- Remove from the marinade before grilling. Pat the meat dry for better caramelization if desired.
Notes
Chicken: Marinate for 30 minutes to 2 hours. Excellent on thighs or skewered chicken breasts.
Pork: Marinate for 2 to 4 hours. Ideal for pork tenderloin, chops, or cutlets.
Beef: Marinate for 4 to 8 hours. Works well on flank, skirt, or sirloin steak. Helps tenderize and infuse deep umami flavor.
Greek Yogurt Marinade
How to make a Greek Yogurt marinade for beef, chicken or pork.
Equipment
- 1 shallow bowl or zip lock bag
Ingredients
- 1 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 tablespoon fresh oregano or thyme chopped or 1 teaspoon dried
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a bowl, mix all ingredients until smooth and well combined.
- Place meat in a zip-top bag or shallow dish and coat evenly with the marinade.
- Seal or cover and refrigerate for the recommended time (see notes below).
- Remove meat from marinade and shake off excess before grilling.
Notes
Chicken: Marinate for 1 to 4 hours. Great for juicy, tender chicken breasts or thighs.
Pork: Marinate for 2 to 6 hours. Perfect for pork chops or tenderloin.
Beef: Use on leaner cuts only; marinate for 1 to 3 hours. Avoid over-marinating as yogurt can break down texture.
