2poundsmeat, chicken, beef, pork, preferably in pieces, like chicken breasts, steaks, pork chops, or thin pork tenderloins
4tablespoonsfresh lemon juice, from about 2-3 lemons
1cupsoy sauce, I always use low-sodium OR 1/2 cup soy sauce and 1/2 cup pineapple juice (see note)
2clovesgarlic, finely minced
2tablespoonsolive oil
1tablespoonfreshly grated ginger, or ginger paste or 1 teaspoon dried ginger
1tablespoononion powder
½teaspoonpepper
Instructions
Place the meat in a shallow dish or ziploc bag.
In a medium bowl or liquid measuring cup, whisk together the lemon juice, soy sauce, garlic, olive oil, ginger, onion powder and pepper.
Pour the marinade over the meat to cover. Refrigerate for 8-12 hours (or up to two days).
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.