Grilled Pork / Chicken / Beef Recipe

In a medium bowl whisk together soy sauce, olive oil, brown sugar, minced garlic, grated ginger, rice vinegar, Worcestershire sauce, chili flakes, black pepper, kosher salt, and lemon juice until sugar is mostly dissolved.

Taste and adjust: if you want it sweeter add up to 1 tsp more brown sugar; if brighter add another 1 tsp lemon or 1 tsp rice vinegar.

Chicken / Pork

If using chicken breasts or pork chops, pat each piece dry with paper towels. For even thickness, butterfly thick breasts or lightly pound chops to about 1/2–3/4" thickness.

Beef

If using flank or skirt steak, trim excess fat and, if very thick, score or lightly pound to an even thickness about 1/2". For best results, slice across the grain after resting.

Place the chosen protein in a shallow dish or zip-top bag. Pour enough marinade to coat and partly submerge the meat (use most or all the marinade depending on container size). Reserve a couple of tablespoons of marinade set aside for basting (do not reuse reserved marinade as a sauce unless boiled).

Refrigerate and marinate: chicken or pork 1–4 hours (up to overnight for deeper flavor); beef 2–8 hours. Do not marinate chicken longer than 12 hours to avoid texture breakdown.

Preheat grill to medium-high (about 425–450°F / 220–230°C). If using a charcoal grill, set up a two-zone fire (hot direct zone and cooler indirect zone). Brush grates with oil.

Remove meat from refrigerator 20–30 minutes before grilling to come closer to room temperature. Pat excess marinade off with paper towels to promote good browning.

Chicken

Grill chicken breasts over direct medium-high heat 5–7 minutes per side, flipping once, until internal temperature reaches 165°F (74°C). If quickly charring the outside before inside cooks, move to indirect heat to finish.

Pork

Grill pork chops over direct medium-high heat 4–6 minutes per side depending on thickness, until internal temperature reaches 145°F (63°C). Let rest 3–5 minutes before serving.

Beef

For flank or skirt steak, grill over direct high heat 3–5 minutes per side for medium-rare (internal ~130–135°F / 54–57°C). Thicker cuts or desired doneness longer. Rest steak 5–10 minutes before slicing thinly across the grain.

Optional basting: during the last 2–4 minutes of cooking, brush reserved marinade onto the meat and allow to caramelize (if you reserved marinade). If you reserved raw marinade, bring it to a boil in a small saucepan for 3 minutes before using as a sauce, then cool slightly and brush or serve alongside.

Transfer cooked meat to a cutting board and rest 3–10 minutes (see specific resting times above).

Slice meat if applicable (slice chicken/pork against the grain if thick; slice beef thinly across the grain).

Arrange on a platter, sprinkle with chopped cilantro or parsley, sliced green onions, and toasted sesame seeds. Serve with lemon or lime wedges for squeezing over top.

Recommended sides: grilled vegetables, rice, salad, or crusty bread.