The Essential Marinade (equal parts of 3 easy ingredients)
One cup of marinade is a sufficient quantity for two pounds of chicken, seafood, pork, or flank steak. This marinade also works beautifully for vegetables like zucchini, summer squash, onions, portobello mushrooms, bell peppers, and eggplant. A zip-top bag allows the liquid to flow freely around the food; if using a bowl, a slightly larger quantity of marinade may be required to evenly coat.


  • ⅓ cup (80ml) freshly squeezed lemon juice
  • ⅓ cup (75ml) olive oil
  • ⅓ cup (80ml) soy sauce (use gluten-free soy sauce or tamari, as needed)
  • Optional: 1 tablespoon sesame oil (I use this when grilling salmon or tuna steaks)


  1. Mix all ingredients together and use as a marinade for chicken, salmon, tuna, pork, flank steak, and/or your favorite vegetables for grilling. Simply make any quantity needed based on the amount of food to be grilled. As a general rule, plan on about ½ cup of marinade for every pound of meat.

    Prior to grilling, allow chicken, pork, and steak to marinate in the refrigerator for at least several hours and up to all day. Seafood and vegetables are best soaked for at least 20-30 minutes but not more than two hours. Occasionally flipping the bag (or turning over the items in the bowl, if using) will redistribute the liquid throughout the items being marinated.


I have tried this recipe using lime juice instead of the lemon juice. Lemon juice is my preference, although lime could be substituted if that is what you have on hand.

More recipes at