(Best for chicken or pork, light or dark meat)
-1/2c Olive Oil (1/4c if using dark, fattier protein)
-1/2c Balsamic Vinegar
-2 heaping TBS Garlic Paste (or minced garlic or garlic powder... more to taste)
-2 TBS Dried Oregano
-1 TBS Salt (adjust to taste)
-Combine all ingredients in bowl or ziplock bag
-Add raw, thawed protein of choice and toss well.
-Refrigerate at least 2 hours, or up to two days. Freeze if marinating longer.
*Don't skimp on the fat (oil) here... fat is an important component of FLAVOR, as well as health. Nutrients are better absorbed and utilized with fat, digestion is smoother, and satiety is reached.
*Same with the salt... salt is a vital mineral and electrolyte for muscular and nerve function. Athletes, or anyone, who sweats regularly or profusely are especially in need. Personally, I add 3-4 TBS to this recipe.
*I typically make up to 5-6 pounds of marinated protein with this recipe, but it works perfectly well for less.