Grilled, Marinated Meat


This is a general recipe that you can use to make all kinds of grilled meats.



  • steak tips, boneless lamb, boneless skinless chicken breasts, pork loin
  • For quantities, use about ¼ pound per person for adults, as much as ½ pound for hungry college students; shade higher for chicken than the other meats.


  • Kikkoman light teryaki for steak, pork, or chicken
  • Any vinaigrette (not creamy salad dressing) for steak, pork or chicken
  • Red wine for steak, maybe add some thyme or oregano; for lamb add some rosemary
  • White wine for chicken or pork, maybe add some parsley, cilantro, or sage
  • Patak’s Tikka sauce for lamb
  • Lemon juice for chicken or pork
  • Soy sauce, vinegar, and grated fresh ginger for chicken
  • Use your imagination: some acidic stuff (wine, vinegar, lemon) is good for tenderizing effect; herbs and spices for variety. Don’t forget the black pepper!


Put meat and marinade in a heavy-duty Ziploc type bag. Let marinate in refrigerator for an hour minimum. 24-36 hours maximum

Grill or broil meat until desired done-ness. Chicken and pork should be cooked through; others (assuming reasonable quality, and fresh) can be served rare.

Do not use the marinade as a sauce without boiling it for at least 5 minutes, as it contains raw meat juices and hence may have grown bacteria! I usually discard and serve with extra, unused marinade.

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