Mojo Marinade

Mojo Marinade

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

Cooking instructions

  1. 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.
  2. Stir together the garlic paste and remaining ingredients. Follow the instructions below for marinating times.

Great for chicken, pork, seafood, and steak.

Marinating guide:

  • 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.

Pro Tip:

Save the extra prep time

Substitute 2 tablespoons refrigerated garlic paste (from a tube).


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