Cuban Marinade
I used to use a store bought marinade to put my chickens in prior to smoking them. Then I started using this recipe, which results in an aromatic and fresh mixture, perfect for chickens and other meats too. It is citrus based, giving it a great acidity that will tenderize meat. The onions, garlic and other spices are strong enough to leave a great flavor even after moving your chicken from the refrigerator to the grill or smoker. Try beef or shrimp in this as well.
Ingredients
- 6 cloves of garlic, coarsely chopped
- 1/2 cup Minced Onion
- 1 cup Orange Juice
- 1/4 cup Lime Juice
- 1/2 Lime (in addition to the juice)
- 1/4 cup Lemon Juice
- 1/2 Lemon (in addition to the juice)
- 1/2 tsp Ground Cumin
- 1 tsp Dried Oregano Flakes
- 1/2 tsp Fresh Ground Black Pepper
- 1 tsp Kosher Salt
- Dash of Cayenne Pepper
- 1 cup Olive Oil
Instructions
- In a blender or food processor, pulse your garlic and onion until finely chopped
- In a large container or pitcher, add the garlic and onion
- Add orange juice, lime juice, lemon juice, cumin, oregano, black pepper, salt, and cayenne pepper
- Quarter your lime, squeeze into the mixture and add the lime in
- Quarter your lemon, squeeze into the mixture and add the lemon in
- Shake well (shaken, not stirred)
- Add the olive oil and shake again
Notes
- Shake to mix before using
- Will make 3 cups, enough to marinate two whole chickens
- Allow your meat to marinate for 6 or more hours….preferably overnight
- If you plan to mix this ahead of when you will use it to marinate your food, don't add in the olive oil until you are ready to use. Keep the rest of the mixture in the refrigerator
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