The Best Paleo Whole30 Marinade is versatile and flavorful—great on chicken, pork, beef, and shrimp. Easy to prepare, this all-purpose marinade balances savory, sweet, tangy, and aromatic notes to enhance a variety of proteins.
This simple marinade likely uses ingredients you already have on hand. Coconut aminos bring savory depth, fresh orange juice and zest add brightness and a touch of sweetness, and dried herbs round out the flavor. The result is a balanced, aromatic mixture that pairs well with many cooking methods.
When testing the recipe, it worked beautifully on every protein we tried. My husband preferred the marinated chicken—even though he usually favors other meats—and I loved it on pork. The marinade adds great flavor and keeps the meat juicy.
This recipe makes enough marinade for about 1 ½–2 pounds of meat and can be easily doubled or tripled for larger batches. It’s low FODMAP as written; if you don’t need that restriction, swap the garlic oil for 1 teaspoon garlic powder for a more pronounced garlic flavor.
For best results, let the meat marinate at least 30 minutes. Overnight is ideal if you have the time, but the flavor is still excellent after a short marinade. The acid in the orange and lemon helps tenderize while the oil keeps the meat moist.
Steak lovers who prefer minimal seasoning will still enjoy their usual salt-and-pepper approach, but this marinade is a great option if you want to add more flavor to steaks or switch things up for a meal.
This is a must-have marinade for grilling, pan-searing, or baking. It elevates the flavor and tenderness of meats and adapts well to different proteins and cooking methods.
- Paleo Oven Baked Ribs
- Rosemary Dijon Pork Chops (paleo)
- Paleo Grilled Honey Mustard Chicken
- Cilantro Lime Chicken (paleo)
The Best Paleo Whole30 Marinade
Ingredients
- 1 orange, zested and juiced (about 1/4 cup juice)
- 1/4 cup coconut aminos
- 2 tablespoons extra virgin olive oil or avocado oil
- 1 tablespoon lemon juice (about 1/2 lemon)
- 1 teaspoon garlic oil*
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 tablespoon dried parsley
Instructions
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Whisk all ingredients together in a bowl or measuring cup until fully combined.
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Pour the marinade over 1 ½–2 pounds of meat and refrigerate for at least 30 minutes or up to overnight.
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Cook the meat as desired—grill, bake, or pan-sear—until done to your liking.
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Discard any leftover marinade.
Notes:
Nutrition Information
Carbohydrates: 3g
Protein: 0.1g
Fat: 4g
Sodium: 316mg
Vitamin C: 5mg