This traditional Cuban marinade adds a punch of citrusy garlic goodness to just about any protein. Follow our guide below for marinating times or use as a basting and finishing sauce.
- Makes about 12/3 cups
- Total time 10 minutes
- 1 bulb garlic, peeled (see our pro tip for a shortcut)
- 1 tsp. salt
- ¼ cup diced white onion
- 2 tsp. chopped fresh oregano
- ½ tsp. ground cumin
- ½ cup fresh orange juice
- ½ cup fresh lime juice
- 1/3 cup olive oil
- On a cutting board, mash the garlic cloves with the flat side of a chef’s knife. Sprinkle the garlic with the salt and mince until the mixture becomes a paste.
- Stir together the garlic paste and remaining ingredients. Follow the instructions below for marinating times.
Great for chicken, pork, seafood, and steak.
- For seafood, marinate 30 minutes to 1 hour. (Longer may cause it to become mushy.)
- For lean proteins like chicken breast, pork tenderloin, and pork chops, marinate 30 minutes to 2 hours.
- For larger and fattier proteins like whole chickens, chicken thighs, pork shoulder, and steaks, marinate 2 hours up to overnight. With the acid content in the marinade, we don’t recommend marinating for more than 24 hours.
Save the extra prep time
Substitute 2 tablespoons refrigerated garlic paste (from a tube).
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