Serving suggestions for protein marinated with this garlic marinade:

Once you marinate a grillable with this recipe, you'll need a few side dishes too. May I suggest this Panzanella Salad or my Italian Pasta Salad to go with it?

This garlic marinade is great for meal prep. Cook up a couple of chicken breasts with the marinade and store in the fridge for quick lunches during the week.

Storing instructions:

If you want to make a big batch of the garlic herb marinade (scale it by 2-3x) or have excess marinade, store it in a sealable container or zip-top bag in the refrigerator for up to 5 days. If freezing, make sure to leave 1-inch at the top. Freeze for 2 to 3 months. Dethaw at room temperature.

Lemon and garlic go really well together, so if you wanted a little lemon flavor you could add lemon juice and lemon zest to the marinade instead of vinegar. You could also swap out the dried herbs for fresh herbs, or add soy sauce, green onions and sesame oil for an Asian twist.

Simple Garlic Marinade (for any Protein) - Healthy Seasonal Recipes

Description

My Favorite Garlic Marinade | Toss any protein you like into this simple marinade and prepare to be wowed! No chopping, no mess- try this technique (all made in a bag) and you’ll never need another marinade recipe again! It works with tofu, shrimp, fish, beef chicken and pork!

Ingredients

Units Scale

3 whole cloves garlic
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 tespoons Italian seasoning, Greek seasoning or herbs de Provence
3/4 teaspoon salt
1/2 teaspoon pepper

Cook Mode Prevent your screen from going dark

Instructions

Press garlic cloves with the side of a chef’s knife to crush slightly. Remove papery skin and transfer to a large re-sealable bag. Remove as much air from the bag as possible, seal closed and lay on work surface. Smash garlic with the smooth side of a meat mallet until completely pulverized. Open bag, add oil, vinegar, herbs, salt and pepper. Agitate to combine. Then add in poultry, meat, seafood or tofu. Seal bag shut.
For poultry and meat marinate for 30 minutes or up to 8 hours. For seafood, marinate 10 to 30 minutes. Drain and discard marinade. For tofu: marinate 30 minutes to 8 hours (and it is okay to use the marinade to brush over tofu while cooking.)

Notes

Cooking Tips:

For the best garlic flavor and most nutritious results, use fresh garlic instead of jarred garlic. Jarred garlic contains Phosphoric Acid which is a phosphate, and according to the Center For Science in the Public Interest, we should “cut back” phosphates in our diets.
If you do not have a meat mallet, you can use the flat bottom of a heavy skillet or a rolling pin to smash the garlic.

Total Fat: 5 g

Prep Time: 5 minutes
Category: sauces and marinades
Cuisine: American

Nutrition

Serving Size: 1/6 batch
Calories: 42
Sodium: 146
Fat: 5
Carbohydrates: 0
Protein: 0