Fat Free Balsamic Marinade

Recipe By Lee Crowell
Rating
Published Apr 4th
Prep 5m Cook - Additional - Ready In 5m
Servings 4 servings Calories 23.2

A quick and easy marinade that packs a lot of flavor, perfect if you love balsamic vinegar. You can also try rice wine vinegar for the white. Great with chicken, steak, shrimp, and tofu, or even try your favorite vegetables. You’ll never miss the oil! The marinade is very acidic, so marinate vegetables and seafood for less time to keep them from becoming mushy. Marinate in refrigerator for 1 to 4 hours.

Recipe Ingredients

  • ¼ cup balsamic vinegar
  • ¼ cup white vinegar
  • ¼ cup water
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon dried thyme
  • ¼ teaspoon ground black pepper

Cooking Directions

  1. 1 Whisk balsamic vinegar, white vinegar, water, garlic powder, onion powder, salt, thyme, and pepper together in a bowl.

Nutrition Facts

  • Calories 23.2
  • Carbohydrate 5.3 g
  • Fat 0.1 g
  • Fiber 0.4 g
  • Protein 0.6 g
  • Sodium 296.5 mg
  • Sugar 3.3 g

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Chef's Notes

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Reviews

  1. Sarah Jul 15, 2015 01:51 AM
    This was good for a fat free marinade. When used with chicken and pork chops the meat was a little dry. It might be better used with chicken on the bone with skin to add flavor without adding fat to an already fatty dish.
  2. mommyluvs2cook Sep 5, 2014 03:10 AM
    This was ok. I think it needed something maybe a Tbs. of raw honey would have done the trick. I used this on veggie kabobs and only marinated about 1 hour.
  3. Liz Dalton 'Lizzie' Nov 2, 2013 09:20 AM
    Good Marinade but be careful it's very acidic. 20 minutes is good for this one! I always add a lot of garlic and herbs as they add so much for me. I used white wine vinegar and found this will not change the marinade time. I marinated chicken breasts and pork tenderloin. Both came out - Read more ...
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