Prep 10 mins
Cook 2 mins
This is a Cuban classic and makes a wonderful marinade for meats and poultry. Traditionally this is made with sour oranges. If those are not available, this version is great! The recipe comes from Beyond Gumbo.
- 1⁄4 cup lime juice, fresh squeezed
- 1⁄2 cup orange juice, fresh squeezed
- 1⁄2 cup olive oil
- 1 teaspoon dried oregano
- 6 garlic cloves, pressed
- salt, to taste
- black pepper, fresh ground, to taste
- Add all ingredients to a small jar, cover and shake for 2 minutes.
- Adjust salt and pepper to taste.
- Use as a marinade for meats and poultry.
No stars - either way, since I haven't tried this particular version. This type of marinade doesn't work well with chicken, even if long-soaked. It's great with beef (flank/skirt,) since it is very porous, but chicken is too dense. If using with chicken, soak it overnight, and save back the liquid to brush on in the final few minutes of cooking to get the best flavor. Heat the remaining juice (to kill chicken germs) and have it on the table for extra flavor.
I used this to marinade Fajitas instead of store bought. I actually put in the the blender then poured over skirt steak and placed in refrigerator for about 1 1/2 hours. Very tender and very nice flavor. Lisa
It was good. I did marinade the chicken over night and smelled good when opening the bag to put on grill. The marinade to me seemed to not stay with the meat when it was cooked. chef 202151