MEAT MARINADE 

{CHICKEN, BEEF, PORK}

YIELD: 6 SERVINGS

PREP TIME: 10 MINUTES

COOK TIME: 20 MINUTES

ADDITIONAL TIME: 12 HOURS

TOTAL TIME: 12 HOURS 30 MINUTES

INGREDIENTS

•  2 pounds meat (chicken, beef, pork), preferably in pieces, like chicken breasts, steaks, pork chops, or thin pork tenderloins
•  4 tablespoons fresh lemon juice (from about 2-3 lemons)
•  1 cup gluten free soy sauce  OR 1/2 cup soy sauce and 1/2 cup pineapple juice (see note)
•  2 cloves garlic, finely minced
•  2 tablespoons olive oil
•  1 tablespoon freshly grated ginger (or ginger paste) or 1 teaspoon dried ginger
•  1 tablespoon onion powder
•  1/2 teaspoon pepper

INSTRUCTIONS

1. Place the meat in a shallow dish or ziploc bag.
2. In a medium bowl or liquid measuring cup, whisk together the lemon juice, soy sauce, garlic, olive oil, ginger, onion powder and pepper.
3. Pour the marinade over the meat to cover. Refrigerate for 8-12 hours (or up to two days).
4. Grill the meat, discarding excess marinade, until cooked through (exact time will depend on the cut of the meat and temperature of your grill). Let the meat rest for 10-15 minutes before serving to seal in the juices.

NOTES

Marinade: I've only ever used this meat marinade for grilling, but I suspect that if you let the meat marinade, you could pour the meat AND marinade into, say, an Instant Pot and quickly pressure cook until tender. 

Saltiness: a couple of you have found this too salty even using low-sodium soy sauce. I made it again the other night using half soy sauce (still low-sodium) and half pineapple juice and it was just as yummy - so keep that in mind if you are worried about saltiness. 

Chicken: Marinated, cooked and refrigerated these leftover chicken pieces are amazing on a salad.

Source: Mel's Kitchen Cafe