Classic Soy‑Lemon Herb Marinade

Classic Soy‑Lemon Herb Marinade

Chef Parisi’s go-to basic marinade: soy sauce or tamari, lemon juice, white vinegar or wine, garlic, onion, Dijon mustard, a bit of sugar, fresh thyme (or dried), oil, salt and pepper. Marinate for 12–48 hours for best flavor.

Ingredients 

Classic Soy‑Lemon Herb Marinade

½ cup soy sauce

½ cup lemon juice

¼ cup white wine vinegar

1 tablespoon Dijon mustard

2 tablespoons sugar

2 garlic cloves, finely minced

½ peeled and grated yellow onion

¼ cup chopped fresh thyme (or 2 tbsp dried)

½ cup olive oil

Salt and pepper to taste

Tips for All Marinades

Whisk by hand or use a blender for emulsified results.

Marinate chicken for 2 hours up to 48 hours depending on cut.

Always refrigerate during marination.

Let chicken rest after cooking for juicy results.

To reuse marinade contact with raw chicken, boil it first as a safe finishing glaze  .