1. In a medium bowl, whisk all ingredients together until well combined.

2. Place meat in a glass or non-reactive container or ziplock bag.

3. Pour marinade over meat, ensuring even coverage.

4. Marinate for at least 1 hour, preferably overnight in the refrigerator.

Variations

* Mediterranean: Add lemon zest and oregano

* French: Use herbes de Provence instead of single herbs

* Garlic Lover's: Add 4 minced garlic cloves

Chef Tips

* For tender cuts like chicken breast or pork loin, 2-4 hours is sufficient

* For tougher cuts like flank steak, marinate up to 24 hours

* Bring meat to room temperature for 30 minutes before cooking

* Pat meat dry with paper towels before grilling or searing

General Marinating Guidelines:

* Always marinate in the refrigerator, never at room temperature

* Use glass, ceramic, or food-grade plastic containers - avoid metal

* Turn meat occasionally to ensure even distribution

* The thicker the cut, the longer it needs to marinate

* Reserve a portion of marinade before adding to raw meat if you want to use it as a sauce later