As consumer demand for all-natural marinades increases, the need to replace phosphate with a natural product that can produce equivalent or improved yield in products such as but not limited to rotisserie chickens (RWOG) and boneless/skinless breast (BSB) is a challenge for processors. The objective of this study was to determine if using an all-natural non-phosphate blend (savorphos-200, SP) in water-based (WB) and oil-based (OB) marinades would perform better in quality and yield parameters than a commercial phosphate blend (PB). The treatments included WB+PB (water, 0.4% phosphate, 0.7% salt), WB+SP (water, 0.5% savorphos-200, 0.7% salt), OB+PB (water, 3% canola oil, 0.4% phosphate, 0.7% salt), and OB+SP (water, 3% oil, 0.5% savorphos-200, 0.7% salt). RWOG and BSB were injected with a multi-needle injector to 20% (wt/wt) pick-up at a constant pressure (15-20 psi). The parameters measured were marinade pick-up %, 20 min and 24 hr marinade retention %, and cook loss %. Color, tenderness, total moisture, and sensory test were conducted on BSB. Data were analyzed within marination type (WB and OB). Results for the RWOG indicated SP obtained higher pick-up yield (p<0.05) and lower cook loss in the OB marinade compared to the PB. For the BSB, pick-up yield on OB marinades are higher for SavoPhos (p<0.05) when compared to the PB. On WB marinades cook loss was lower on SavorPhos compared to the PB. On RWOG and BSB variability is lower for SP on pick-up and 20 min retention yield values. Texture shear values were lower (p<0.05) on SP samples when compared to the PB. A consumer triangle sensory test was not able to distinguish between treatments (p>0.05). Therefore, savorphos-200 can be used as a natural non-phosphate blend in water based marinades with no detriment to yield. In addition, savorphos-200 can be used as a natural non-phosphate blend in oil-based marinades with yield improvements.