Garlic & Vinegar Marinade

Matt and I have some friends here in Charlotte who are originally from the Buffalo, NY area. Whenever they go home on vacation, they bring us back some Chiavetta's marinade. It's made from cider vinegar, garlic, and a whole bunch of other goodies. Instead of waiting for another bottle of Chiavetta's, I decided to try to make my own. I think I came pretty close! I know it may sound a little weird that it's primarily made from vinegar, but it's really delicious. I promise!

Garlic & Vinegar Marinade
Makes: 8 servings

1/2 cup water
1/4 cup soy sauce
1 tsp corn starch
3/4 cup cider vinegar
1/4 cup rice vinegar
4 cloves garlic, minced
2 tsp coarsely cracked black pepper
1 tsp onion powder

• In a small sauce pan, combine the water, soy sauce, and corn starch. Whisk together.
• Cook over medium-high heat until it bubbles and starts to thicken. Remove from the heat.
• Add the vinegar, garlic, black pepper, and onion powder. Stir until combined.
• Transfer to a mason jar or other glass container. Allow to cool in the refrigerator.
• Left-overs can be stored for up to two weeks in the refrigerator.

Since this is a vinegar based marinade, you don't want to leave the meat in there for more than about 4 hours. Anything longer will start to break the meat down and make it mushy. This goes great on boneless chicken breast, chicken on the bone such as thighs or leg quarters,  pork chops, or pork tenderloin. This recipe makes enough to marinate about eight pieces of chicken.