Dinner (and leftovers) out of one 3-ingredient marinade
A good rule of thumb is to use 1/3 cup of marinade for each pound of protein when marinating in a zipper-top bag. A bag allows the liquid to flow freely around the food; if using a bowl, a larger quantity of marinade may be required to evenly coat. Feel free to adjust the quantities based on the amount of chicken, beef, seafood, or pork being grilled--this marinade is delicious on almost any protein.
Ingredients
  • Up to 3 pounds of boneless, skinless chicken breasts (or cuts of choice; see comments above)
For the marinade
  • 1/3 cup freshly squeezed lemon juice
  • 1/3 cup olive oil
  • 1/3 cup soy sauce (low-sodium and/or gluten-free as needed)
  • Optional: 1 tablespoon sesame oil (I use this when grilling salmon or tuna)
  • Other options: asparagus, portobello mushrooms, zucchini, eggplant, onions, scallions, bell peppers, or other veggies of choice for grilling *plus additional marinade*
Instructions
  1. Mix together all of the marinade ingredients. For added ease, you may do this right in a resealable bag. (Place it in a bowl or a baking sheet with sides so it doesn’t spill out.)
  2. Prior to grilling, allow the chicken 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. When grilling vegetables, too, marinate in a separate bag. Flipping the bag from time to time will redistribute the liquid throughout the items being marinated.
  3. When ready to eat, allow the chicken to sit at room temperature as the grill is preheating. Drain and discard the marinade, and then grill the chicken over medium-high heat for 7-8 minutes per side or until the internal temperature reaches 165 degrees F. Total cooking time will vary based on size of chicken breast. Remove to a platter and allow the chicken to rest for 5 to 10 minutes before serving.
  4. When grilling vegetables, cook for just long enough for grill marks to appear and the veggies to become crisp-tender. I like to slice zucchini lengthwise in thick slices instead of rounds, which are more likely to fall through the grates. Thicker slices will develop a nice sear without turning mushy. Thicker slices of onion or a hard vegetable like carrots will require a few extra minutes on the grill. Scallions are delicious and cook quite quickly.
Notes
  • I have tried this recipe using lime juice instead of the lemon juice. Lemon juice is my preference, although lime could certainly be substituted if that is what you have on hand.
the fountain avenue kitchen https://fountainavenuekitchen.com/