Trim excess fat and silver skin from the beef or pork. For chicken, remove skin if you prefer leaner meat; leave skin on for more flavor and crisping. If using thicker cuts (roasts or large chops), score the surface lightly or cut into 1–1.5 inch (2.5–4 cm) portions for even cooking.

Mix the marinade

In a bowl, whisk together olive oil, soy sauce, lemon juice (or vinegar), brown sugar (or honey), minced garlic, smoked paprika, black pepper, salt, and dried oregano (or thyme) until combined.

Marinate

Place the protein in a resealable plastic bag or a shallow dish. Pour the marinade over the meat, turning to coat evenly. Remove excess air and seal the bag or cover the dish. Refrigerate for at least 30 minutes for chicken, 1–2 hours for pork, or 2–8 hours for beef. For best flavor, marinate beef and pork up to 8–12 hours but not more than 24 hours (acid can alter texture).

Grilling & Finishing

Preheat and clean grill

Preheat grill to medium-high (about 400–450°F / 200–230°C) for direct grilling. Clean grill grates with a brush and oil them lightly: dip a folded paper towel in the neutral oil and, using tongs, rub it over the hot grates to prevent sticking.

Bring meat to room temperature

Remove the protein from the refrigerator 20–30 minutes before grilling to take the chill off; keep it covered.

Grilling times and technique

Place protein over direct heat and grill as follows, flipping once for even char. Use a meat thermometer to check doneness: - Chicken (boneless thighs or breasts): Grill 6–8 minutes per side (total 12–16 minutes) until internal temperature reaches 165°F (74°C). - Pork (chops ~1" thick or trimmed shoulder steaks): Grill 4–6 minutes per side (total 8–12 minutes) until internal temperature reaches 145°F (63°C), then rest 3 minutes. - Beef (flank/strip steaks 1"–1.5"): Grill 4–6 minutes per side for medium-rare (125–130°F / 52–54°C), 6–8 minutes per side for medium (135–140°F / 57–60°C). Adjust time for thickness. If the outside is charring too quickly before reaching temp, move the meat to indirect heat and close the lid to finish cooking.

Basting (optional)

In the last 2–3 minutes of grilling, baste the meat with a spoonful of reserved marinade (that has been boiled for at least 1 minute if originally used on raw meat) or brush with a little melted butter for gloss and flavor. Do not baste earlier with raw marinade.

Rest the meat

Transfer grilled meat to a cutting board and tent loosely with foil. Add the optional butter on top so it melts into the meat while resting. Rest times: 5 minutes for chicken and pork chops, 8–10 minutes for beef steaks or larger cuts. Resting allows juices to redistribute.

Slice and serve

For whole cuts, slice against the grain (especially for beef flank). Sprinkle chopped parsley or cilantro, add lemon or lime wedges, and serve immediately.