15-Minute Tangy Apple Thyme Marinade for Meat
Bright cider vinegar and apple juice base with fresh thyme and grainy mustard creates a versatile marinade for beef, pork, chicken, or seafood. The acidic apple juice tenderizes while thyme adds herbal depth. Marinate meat for 4 hours or seafood for just 30 minutes before grilling or roasting.
Ingredients
- 2 tablespoon cider vinegar
- 2 tablespoon apple juice
- 2 tablespoon vegetable oil
- 1 tablespoon thyme, fresh and chopped
- ½ teaspoon thyme, dried(optional)
- 1 tablespoon Dijon mustard
- 1 tablespoon grainy mustard(optional)
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Combine cider vinegar, apple juice, and vegetable oil in a glass bowl
- 2
Stir in chopped fresh thyme and Dijon or grainy mustard
- 3
Season with salt and pepper and mix well
- 4
Add meat and stir to coat completely
- 5
Cover and refrigerate for 4 hours for meat, or 30 minutes for seafood
Tips
Use a glass bowl to prevent reactions with acidic ingredients
Pat meat dry before marinating to help marinade adhere
Reserve some unmixed marinade before adding meat if you plan to use it as a finishing sauce
Good to Know
Covered in glass bowl in refrigerator up to 24 hours
Prepare marinade base up to 2 days ahead; add meat no more than 4 hours before cooking
Use as both marinade and finishing sauce by reserving uncontaminated portion
Common Mistakes
Over-marinate seafood to avoid mushy texture
Skip the glass bowl to avoid metallic flavors from reactive vessels
Forget to pat meat dry to ensure even marinade absorption