If you’re looking to elevate your cooking with minimal effort, Lawry’s Herb and Garlic Marinade is a kitchen staple that delivers rich flavor in a convenient bottle. Famous for its aromatic blend of herbs, garlic, wine vinegar, and a touch of spice, this marinade turns ordinary meals into restaurant-quality dishes with ease. From grilled meats to roasted vegetables, the applications of Lawry’s Herb and Garlic Marinade are endless.
Whether you’re a seasoned chef or a weeknight warrior trying to make dinner time less chaotic, learning how to use Lawry’s Herb and Garlic Marinade effectively can transform the way you cook. In this comprehensive guide, we’ll explore everything from marinating times and ingredient pairings to creative recipes and pro tips—all designed to help you get the most out of this popular condiment.
What Is Lawry’s Herb and Garlic Marinade?
Before diving into how to use it, it’s important to understand what makes this marinade so special. Lawry’s, a brand with a long-standing reputation for premium seasonings and sauces, has developed this marinade to appeal to home cooks who value flavor and convenience.
The typical ingredients in Lawry’s Herb and Garlic Marinade include:
- Water
- Vinegar (derived from wine)
- Salt
- Sugar
- Garlic powder
- Spices (including paprika and oregano)
- Extractives of garlic and herbs
- Preservatives (e.g., sodium benzoate)
This balance of acidity from vinegar, savoriness from salt and garlic, and earthy notes from dried herbs makes it ideal for tenderizing and flavoring proteins, especially meats high in fat or texture like chicken, steak, pork, and even turkey.
Why Choose Lawry’s Herb and Garlic Marinade?
The popularity of this product isn’t accidental—there are real benefits that set it apart from homemade marinades or competing brands.
Flavor Consistency and Depth
One of the biggest advantages of Lawry’s marinade is its consistent flavor profile bottle after bottle. You don’t have to worry about misbalancing vinegar or over-seasoning because the proportions of herbs, garlic, and tang are already optimized.
Time-Saving Solution
Creating a quality herb and garlic marinade from scratch takes time and access to multiple ingredients. Lawry’s eliminates the prep work while still delivering complex flavor—ideal for busy households.
Enhanced Tenderness
The vinegar in the marinade has a mild tenderizing effect on proteins, breaking down fibers slightly to yield more succulent results, especially with tougher cuts like flank steak or chicken thighs.
Versatility in the Kitchen
Beyond marinating, this liquid gold doubles as a basting sauce, cooking base for rice or grains, and even a salad dressing enhancer—opening the door to countless culinary innovations.
How to Marinate with Lawry’s Herb and Garlic Marinade: A Step-by-Step Guide
Marinating properly is key to achieving juicy, flavorful food. Here’s how to do it right.
Step 1: Choose Your Protein
Lawry’s marinade performs exceptionally well with a variety of proteins:
- Chicken (breasts, thighs, wings, or whole spatchcock)
- Steak (flank, skirt, sirloin, or ribeye)
- Pork (tenderloin, chops, or ribs)
- Seafood (shrimp, salmon, or swordfish)
- Tofu and vegetables (ideal for vegan or plant-based meals)
Step 2: Prepare the Marinade Container
Use a non-reactive container—glass, ceramic, or food-safe plastic—with a lid or tight-fitting cover. For efficiency and less mess, place the protein and marinade in a resealable plastic bag and remove excess air. This ensures even coating and easy cleanup.
Step 3: Add Protein and Pour Marinade
The standard ratio is about 1/2 to 3/4 cup of marinade per pound of protein. Submerge the ingredient completely. For larger cuts like a whole chicken or pork roast, consider shallow scoring to allow deeper penetration.
Step 4: Refrigerate and Wait
Always marinate in the refrigerator:
- Chicken or pork: 30 minutes to 12 hours
- Steak: 30 minutes to 4 hours (longer may over-tenderize)
- Seafood: 15 to 30 minutes (delicate flesh can become mushy)
- Tofu and vegetables: 15 minutes to 2 hours
Avoid room temperature marination to prevent bacterial growth.
Step 5: Pat Dry and Cook
Remove the protein from the marinade and pat it dry with paper towels. This helps achieve better browning and searing. Never reuse marinade that has touched raw protein unless it’s boiled for at least 5 minutes to kill pathogens.
Step 6: Cook to Perfection
You can grill, bake, sauté, or broil marinated items. Apply the heat method based on the protein type:
- Grill chicken over medium heat for juicy results
- Sear steak on high heat in a cast iron pan
- Bake pork tenderloin at 375°F for even cooking
Recipes Featuring Lawry’s Herb and Garlic Marinade
To put theory into practice, here are three tested and beloved recipes that showcase the versatility of Lawry’s Herb and Garlic Marinade.
1. Grilled Herb & Garlic Chicken Skewers
Perfect for backyard barbecues, these skewers offer juicy, aromatic chicken with crisp edges from grilling.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts (cubed)
- 3/4 cup Lawry’s Herb and Garlic Marinade
- 1 red bell pepper (cut into chunks)
- 1 yellow onion (cut into chunks)
- Wooden or metal skewers
Instructions:
- Soak wooden skewers in water for 30 minutes to prevent burning.
- Place chicken in a ziplock with the marinade; refrigerate for 1–2 hours.
- Thread chicken, bell pepper, and onions onto skewers, alternating pieces.
- Preheat grill to medium-high heat (375°F–400°F).
- Grill skewers 6–8 minutes per side or until internal temperature reaches 165°F.
- Serve with rice pilaf or grilled vegetables.
Pro Tip: Brush reserved fresh marinade on skewers during the last 2 minutes of grilling for extra flavor (do not reuse marinade that has touched raw chicken).
2. Garlic & Herb Marinated Ribeye Steak
A simple preparation that lets the marinade shine while delivering a bold, satisfying meal.
Ingredients:
- 2 ribeye steaks (1–1.5 inches thick)
- 1/2 cup Lawry’s Herb and Garlic Marinade
- 1 tbsp olive oil (for searing)
- Fresh rosemary (optional garnish)
Instructions:
- Place steaks in a dish and pour marinade over them. Cover and refrigerate for 30 minutes to 2 hours.
- Remove from the fridge 20 minutes before cooking to bring to room temperature.
- Pat steaks dry; season lightly with freshly ground black pepper.
- Heat olive oil in a cast-iron skillet over high heat until smoking.
- Sear steaks 3–4 minutes per side for medium-rare (adjust for doneness).
- Let rest for 5 minutes before slicing. Serve warm with mashed potatoes.
Cooking Insight: The brief marination enhances surface flavor without overwhelming the beef’s natural richness.
3. Roasted Herb & Garlic Vegetables
Ideal for vegetarians or those seeking a lighter side dish, this recipe proves the marinade isn’t just for meat.
Ingredients:
- 1 lb mixed vegetables (zucchini, bell peppers, mushrooms, red onion)
- 1/3 cup Lawry’s Herb and Garlic Marinade
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: Parmesan cheese or fresh herbs
Instructions:
- Preheat oven to 425°F (220°C).
- Toss chopped vegetables with marinade and olive oil in a large bowl.
- Spread on a parchment-lined baking sheet in a single layer.
- Roast 20–25 minutes, flipping halfway, until edges are caramelized.
- Garnish with Parmesan or parsley before serving.
Why it works: The marinade’s acidity enhances browning and adds a savory depth that plain oil and salt can’t achieve.
Creative and Unexpected Uses for Lawry’s Marinade
Beyond the traditional protein marinade, Lawry’s Herb and Garlic blend can be used in several imaginative ways.
Boost Flavor in Sauces and Gravies
Add 2–3 tablespoons to tomato-based sauces, au jus, or mushroom gravy to amplify savory notes. Its acidity balances richness and makes stews and braises more complex.
Cook Rice or Quinoa in It
Replace 1/4 of the cooking water with Lawry’s marinade when preparing rice or quinoa. The grains absorb the flavors and serve as an aromatic base for stir-fries or burrito bowls.
Add to Egg Dishes
Whisk a splash into scrambled eggs or frittatas for elevated flavor. It pairs especially well with eggs, cheese, and tomatoes.
Use as a Basting Sauce
While roasting chicken or a pork loin, baste the meat with fresh Lawry’s marinade during the final 10–15 minutes of cooking to build a shiny, flavorful glaze.
Enhance Salad Dressings
Mix equal parts Lawry’s marinade and olive oil for a quick vinaigrette. Toss with romaine, cherry tomatoes, cucumbers, and croutons for a hearty dinner salad.
Pairing Suggestions: What Foods Complement Lawry’s Herb & Garlic Marinade?
To get the most out of your dishes, it’s helpful to know what sides and drinks best complement the marinade’s flavor profile.
Best Side Dishes
The savory, slightly tangy taste works beautifully with:
- Garlic mashed potatoes or roasted potatoes
- Grilled asparagus or green beans
- Creamy coleslaw or Mediterranean quinoa salad
- Crusty bread or garlic toast
Flavor Harmony Tip: Herbs like rosemary, thyme, and oregano align with the marinade’s flavor. Avoid overly sweet or spicy sides that might clash.
Wine and Beverage Pairings
Whether hosting dinner or enjoying a solo meal, pair your Lawry’s-marinated entrée with the right drink.
| Protein | Recommended Pairing | Why It Works |
|---|---|---|
| Chicken | Chardonnay or Sauvignon Blanc | The acidity cuts through the garlic and complements herbs |
| Steak | Merlot or Cabernet Sauvignon | Full-bodied reds stand up to savory, umami-rich marinade flavors |
| Pork | Riesling or Pinot Noir | Lighter wines balance the richness without overpowering |
| Vegetables | Sparkling water with lemon or light beer | Clean, crisp drinks refresh the palate |
Common Mistakes When Using Lawry’s Marinade (And How to Avoid Them)
Even experienced cooks can fall into traps when using convenience products. Here are some frequent pitfalls and how to overcome them.
Mistake 1: Over-Marinating Delicate Proteins
Acidic marinades like this one can “cook” seafood or lean fish, turning them dry or mushy if left too long. Stick to the recommended 15–30 minutes for seafood.
Mistake 2: Reusing Used Marinade Without Boiling
Marinade that has been in contact with raw meat should not be reused as a sauce unless it has been boiled for at least 5 minutes to destroy pathogens.
Mistake 3: Marinating at Room Temperature
This speeds up flavor penetration but also promotes bacterial growth. Always marinate in the fridge, even if it means longer wait times.
Mistake 4: Not Letting Meat Rest After Cooking
Resting allows juices to redistribute. Skipping this step results in drier meat, even if properly marinated.
Mistake 5: Ignoring Salt Content
Lawry’s marinade is sodium-heavy. If you’re health-conscious or on a low-sodium diet, rinse or pat off excess marinade before cooking, or pair with low-salt side dishes.
Storing and Shelf Life of Lawry’s Marinade
An unopened bottle of Lawry’s Herb and Garlic Marinade can last for 12 to 18 months in a cool, dry pantry. Once opened, it should be refrigerated and used within 6 months for optimal flavor and quality.
Always check the “best by” date on the label, and inspect the marinade for off-odors or discoloration before use. Cloudiness or mold indicates spoilage—discard immediately.
Health and Dietary Considerations
While convenient, it’s important to consider the nutritional profile of Lawry’s Herb and Garlic Marinade. A 2-tablespoon serving typically contains:
- Calories: 5
- Total Fat: 0g
- Sodium: 510mg (about 22% of daily value)
- Carbohydrates: 1g
- Sugar: 1g
The high sodium is the most notable concern. If reducing sodium intake is a goal:
- Use smaller amounts and supplement with fresh herbs and garlic.
- Dilute with low-sodium broth or olive oil for basting.
The marinade is gluten-free, vegan (no animal products), and kosher, making it suitable for many dietary needs.
Alternatives and Homemade Version
While Lawry’s marinade is undeniably convenient, some may prefer to make their own from scratch—either to customize flavor or control ingredients.
Homemade Herb & Garlic Marinade (Makes 1 cup)
Ingredients:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tsp dried oregano
- 1 tsp dried thyme
- 3 garlic cloves, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika (optional)
Instructions:
Whisk all ingredients in a bowl. Marinate meat for 1–6 hours. This version allows reduced sodium and fresh ingredients, though it lacks the preservatives that give the bottled version a longer shelf life.
Final Thoughts: Master the Art of Flavor with Lawry’s
Lawry’s Herb and Garlic Marinade is more than just a shortcut—it’s a flavor powerhouse that simplifies meal prep while delivering consistent, mouthwatering results. From seared steaks and grilled chicken to roasted veggies and grain bowls, its uses span a wide culinary range.
By following the guidelines outlined above—from proper marinating techniques to creative applications—you can harness the full potential of this pantry staple. Whether you’re entertaining guests or feeding a family on a busy night, Lawry’s makes it easy to serve dishes that taste like you spent hours preparing them.
Embrace the convenience. Enhance the taste. And never underestimate the power of a simple bottle of herb and garlic magic.
What is Lawry’s Herb and Garlic Marinade and how does it enhance flavor in meals?
Lawry’s Herb and Garlic Marinade is a pre-made blend of spices, herbs, oils, and seasonings designed to infuse rich, savory flavor into a variety of proteins and vegetables. It typically contains ingredients like garlic, onion, parsley, oregano, and a balanced mix of salt and acids such as vinegar, which work together to tenderize and season food. This marinade’s flavor profile combines earthy herbs with a bold garlic kick, making it ideal for enhancing meats, poultry, seafood, and even plant-based dishes without requiring extensive prep work.
The marinade enhances food by penetrating deep into the ingredients, especially when allowed sufficient time to soak. The acidic components help break down proteins slightly, which improves both texture and flavor absorption. Because it contains natural herbs and garlic, it imparts a home-cooked, aromatic taste that elevates simple meals. Whether you’re grilling, roasting, or baking, this marinade brings a consistent and delicious depth that mimics complex homemade blends with minimal effort.
How long should I marinate meat with Lawry’s Herb and Garlic Marinade?
For optimal results, marinate meats such as chicken, beef, or pork for at least 30 minutes, though allowing 2 to 4 hours in the refrigerator yields a significantly better flavor and tenderness. Delicate proteins like chicken breasts or fish fillets should not exceed 4 hours, as the acids in the marinade can begin to break down the texture and make them mushy. Tougher cuts like flank steak or chicken thighs can benefit from longer marination, up to 24 hours, to ensure deeper penetration and more tender results.
Always marinate in a non-reactive container such as glass, plastic, or a resealable plastic bag, and keep it refrigerated during the entire marinating process to prevent bacterial growth. It’s important to turn the meat occasionally to ensure even coverage. Once marinated, discard any leftover marinade that has come into contact with raw meat unless it is brought to a boil to kill pathogens, which allows it to be used later as a basting sauce or finishing glaze.
Can Lawry’s Herb and Garlic Marinade be used on vegetables?
Absolutely, Lawry’s Herb and Garlic Marinade works wonderfully with vegetables, especially those suited for grilling, roasting, or sautéing. Firm vegetables like bell peppers, zucchini, mushrooms, eggplant, and onions absorb the marinade well and benefit from the robust herbal and garlicky flavors. Simply slice the vegetables into even pieces and toss them in a bowl with the marinade, ensuring they’re evenly coated before cooking.
Vegetables generally require less marinating time than meats—15 to 30 minutes is usually sufficient to absorb flavor without becoming soggy. For grilling or roasting, place the coated vegetables on a sheet pan or skewers and cook until tender with caramelized edges. The marinade adds a savory depth that complements the natural sweetness of grilled or roasted vegetables, making them a flavorful side dish or a centerpiece in vegetarian meals.
Is Lawry’s Herb and Garlic Marinade suitable for grilling?
Yes, Lawry’s Herb and Garlic Marinade is particularly well-suited for grilling, as the high heat enhances the savory, smoky notes in the marinade while creating a delicious sear on the surface of meats and vegetables. The oil in the marinade helps prevent sticking on the grill grates and promotes even browning. When grilled, the herbs and garlic caramelize slightly, adding an extra layer of complexity to the finished dish.
To maximize results, remove the meat from the marinade and let excess drip off before placing it on the grill to avoid flare-ups from dripping oil. You can reserve a small amount of fresh, unused marinade to brush on during grilling for added moisture and flavor—just avoid using the portion that touched raw ingredients. Grilling marinated foods on medium-high heat typically yields juicy interiors with a flavorful, slightly crisp exterior, perfect for weeknight dinners or weekend barbecues.
Can I use this marinade as a sauce or dressing?
While Lawry’s Herb and Garlic Marinade is designed primarily for marinating, it can be repurposed as a sauce or dressing with a few precautions and modifications. To use it safely as a sauce, boil the marinade for at least 5 minutes to eliminate any bacteria from raw meat contact. Once boiled, it can be used as a flavorful finishing sauce for grilled meats, drizzled over roasted vegetables, or even served as a dipping sauce for appetizers like grilled shrimp or chicken skewers.
To turn it into a salad dressing, dilute the marinade with a bit of olive oil, lemon juice, or vinegar to lighten the intensity and improve consistency. This creates a zesty, herb-forward vinaigrette that pairs well with robust greens, grain bowls, or roasted vegetable salads. Because the marinade is savory and salty, you may want to balance it with a touch of honey or mustard to suit your taste. Always taste and adjust before serving to ensure the right flavor profile.
How should I store leftover Lawry’s Herb and Garlic Marinade?
If you have unused Lawry’s Herb and Garlic Marinade that has not come into contact with raw food, seal the bottle tightly and store it in a cool, dry pantry away from direct sunlight. The marinade typically has a long shelf life when unopened, and even after opening, it can last several months if kept properly. Always check the expiration date on the bottle and inspect for any off smells, discoloration, or separation that might indicate spoilage.
Leftover marinade that has touched raw meat should never be reused unless it has been boiled for at least five minutes to destroy harmful bacteria. After boiling, it can be cooled and refrigerated for up to one week for use as a sauce. For best quality and safety, label and date any repurposed marinade, and avoid storing it for extended periods. Refrigeration is essential once the bottle has been opened, especially in warmer climates, to maintain flavor integrity and food safety.
Are there any low-sodium alternatives to Lawry’s Herb and Garlic Marinade?
Yes, Lawry’s offers a low-sodium version of their Herb and Garlic Marinade, which provides the same aromatic herb and garlic profile but with reduced salt content. This makes it a better option for individuals monitoring their sodium intake due to health concerns such as hypertension or heart conditions. The low-sodium version uses alternative seasonings and flavor enhancers to maintain taste without relying heavily on salt.
When using the low-sodium marinade, you may want to supplement with fresh garlic, herbs, black pepper, or a splash of citrus juice to further develop the flavor profile. It’s especially effective on dishes where salt can be added at the table, allowing for personal control. Like the original, this version works well for marinating meats, vegetables, and tofu, offering a healthier yet still flavorful option for everyday cooking.