Original recipe yields 1 servings
This marinade is sweet, tangy, and absolutely delicious! If you like balsamic vinegar you'll love this one. I did this on 4 boneless chicken breasts pounded thin. I added 1 Tbsp. of jarred minced garlic, 2 Tbsp. of honey, 1 Tbsp. of dijon mustard, and a little chopped fresh parsley. I let it marinate all day and these were so tender you could cut them with a fork!
I used this marinade for portabello caps and it was delicious! In addition, I used just a pinch each of dried basil, rosemary and cilantro and TONS of fresh garlic. I marinated for about three hours and then covered with foil and broiled for about half an hour. Next time I will marinade for less time (they were a bit too strong). This was the vegetarian/vegan alternative to burgers and was a huge hit. Served with roasted red peppers, pepper jack cheese, sprouts, avacado and the "typical" burger garnishes.
One word: SCRUMPTIOUS! Can I just say that I will never use another marinade as long as I live?! If you love balsamic vinegar, as I do, then you MUST try this marinade. It makes your meat burst with the flavor but without the acidic burn. I marinated my top sirloin chunks for 24 hours and OMG they were to die for! When you try this, make sure all parts of your meat have a chance to soak in the vinegar and don't be alarmed when it turns almost black. I can't say enough good things about this marinade...it is the BOMB!