Spicy Cajun Marinade & Baste

Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

This is a great spicy marinade for Chicken, Pork, Beef or Shrimp. For Chicken or Pork, marinate for 1-2 hours, Beef for 2-4 hours and Shrimp 1/2 hour. May also be used as a baste for grilling or oven roasting. This was originally a patchwork from many other marinade recipes and has been 'messed' with to suite our tastes over the years. Note: If you want to add lime or lemon juice, do so ONLY during the last hour of marinating, to avoid a mushy meat texture.

Ingredients Nutrition


  1. Put everything except the juice in a blender or jar with tight fitting lid and mix until completely blended.
  2. Transfer to a resealable plastic bag, add the items to be marinated and place bag in refrigerator.
  3. Turn bag several times while marinating.
  4. Marinating Times:.
  5. 2-4 hours Beef.
  6. 1-2 hours Chicken or Pork.
  7. ½ hour Shrimp.
  8. As a basting sauce, mop onto meat or kabobs during grilling or roasting.
  9. Also may be added, in limited amounts, to Cajun or Creole dishes for some added heat if you adjust the salt amount for the combined dish.


Most Helpful

Great marinade. I realized I was out of horseradish after starting to mix ingredients and substuted stone ground Dijon mustard with great success.

m0m June 27, 2013

Tasted great! New to cooking but it was a very easy recipe to make and tasted fantastic. The only thing I would change is using a bit less horseradish. I like horseradish flavour but it has just a bit too much of a pickle-like flavour from it. Will definitely use again though!

kylepianoman May 20, 2013

Wonderful! Just the right enough heat to satisfy but not overdoing it. I marinated some thin chicken breasts then grilled them on the Forman grill and made sandwiches with them...yummmm. I did use a meyer lemon because we have some in the yard instead of limes. I love horseradish and oregano so this was right up my alley. Definately one I will use again. Thank you. Made for Spring Pick a Chef 2011.

mama smurf March 23, 2011

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