I don't really measure anything but this is everything I used in approximates. This stuff is wicked good, and will give you a slaty tangy flavor that enhances the taste of any type of meat including chicken.
- Soy sauce (1 c.)
- Oyster sauce (1 c.)
- Lemon pepper (2 tbsp.)
- Kosher salt (2 tbsp.)
- Minced Garlic (2-3 tsp.)
- Lemon Juice (fresh or concentrate) (1/2 or 3/4 c. to taste)
- White Pepper (to taste)
- Marinate for as long as possible. If you're doing it the same day, then you will want to leave it out at room temperature for at least 2 hours, which will ensure that the meat will absorb the marinade. Otherwise, marinate over night.
- Grill over charcoal for best flavor results until about medium or medium rare.
- Cut up and service with Roasted Tomatoes (see following), sliced onions that you should sweat out and served practically raw, jalapenos, and garlic. I recommend sweating the garlic and japaleos and adding them to some ponzu sauce for dipping (ponzu can be made with a light soy sauce and some citrus juice). The garlic and jalapeno slices in the ponzu sauce really bring out a different flavor in the meat.
Roasted Tomatoes
- 3-4 red or yellow tomatoes
- Kosher salt to and pepper to taste and drizzle with extra virgin olive oil
- Grill over charcoal flame.
I also serve this with a size of white rice.
