• Servings: 50
• 3 cups chicken stock (fat-free / low salt)
• 1/2 cup olive oil
• 2 cups balsamic vinegar
• 1 Tbsp. cornstarch
• 2 Tbsp. water
• 1 Tbsp. minced garlic
• 1 tsp. black pepper
• 1 Tbsp. chopped fresh thyme (I hate thyme...so I used rosemary instead)
• 2 Tbsp. chopped fresh cilantro
• 1 Tbsp. chopped fresh basil
• 1/2 Tbsp. chopped chives
• 1 Tbsp. hot sauce
• 1/4 cup orange juice
• juice of 1 lime
• 1 serrano or jalapeno pepper, seeded and diced
• 2 tsp. creole seasoning

1. Heat chicken stock, oil and vinegar. In a separate bowl, mix together the cornstarch and water. Add to the stock mixture. Gently boil for 1 minute to thicken.
2. Remove from heat and cool. Add remaining ingredients and refrigerate.
4. Each serving = 2 tablespoons, 21 calories, Fat = 2 gr., Carb. = 1 gr., Cal. from fat 85 %, and Sodium = 43 mg.

In my quest for healthier meals, I came across this marinade in a cookbook called The Good Life, by Pamela Smith. Its heavenly!