Universal marinade for meat and poultry

4 servings

10 minutes

A universal marinade for meat and poultry is the soul of Caucasian cuisine, where traditions meet the richness of flavors. This recipe incorporates a classic combination of balsamic vinegar, olive oil, and soy sauce, creating a harmony of sweetness, acidity, and salty notes. Garlic adds zest while red pepper gives a slight spiciness. Lemon juice refreshes and makes the meat incredibly juicy. It is perfect for baking in foil where the meat retains its tenderness and absorbs aromas. This marinade not only enhances flavor but also transforms ordinary dishes into true gastronomic masterpieces. It is versatile: suitable for both chicken and beef, allowing experimentation with spices like curry or Provençal herbs.

Energy value per serving

• Calories: 174.2
• Proteins: 2g
• Fats: 15g
• Carbohydrates: 6.8g

Ingredients

• Balsamic vinegar: 100 ml
• Olive oil: 3 tbsp
• Soy sauce: 3 tbsp
• Garlic: 2 clove
• Lemon juice: 2 tsp
• Ground red pepper: pinch

Cooking steps

1. Mix oil, vinegar, and soy sauce in a bowl.

   Required ingredients:

   • Balsamic vinegar: 100 ml
   • Olive oil: 3 tablespoons
   • Soy sauce: 3 tablespoons

2. Crush or finely chop the garlic.

   Required ingredients:

   • Garlic: 2 cloves

3. Add ground red pepper or any other pepper you like; if you have pod pepper, I chop it finely and add it.

   Required ingredients:

   • Ground red pepper:  pinch

4. Add meat/bird to the same bowl. Drizzle with lemon juice. Do not salt, as salt draws out moisture and the meat will be dry.

   Required ingredients:

   • Lemon juice: 2 teaspoons

5. Put it in the fridge for a few hours, but if you don't have time to wait, wait for 15 minutes and start cooking.

6. It's best to bake meat in foil with such a marinade (make a 'house' from foil, place the meat inside and pour in the marinade). It will turn out tender and juicy. You can also add a slice of lemon and any spices, such as curry or dried Provencal herbs.