Prep 10 mins
Cook 0 mins
From Firehouse Food. You can use this tangy marinade on chicken, pork, prawns, scallops, or any firm fleshed fish. Makes about 1 cup which is enough for 3 pounds of poultry, meat, or seafood.
- 2 oranges, juice of (about 2/3 cup)
- 2 limes, juice of (about 1/4 cup)
- 2 lemons, juice of (about 6 tablespoons)
- 3 garlic cloves, minced
- 1 jalapeno chile, stemmed, seeded and thinly sliced
- 1 teaspoon ground cumin
- 1⁄2 teaspoon cayenne
- 1 teaspoon dried oregano
- 1 teaspoon salt
- Combine all ingredients in a medium bowl. If using with poultry or pork, marinate for 3 to 4 hours before grilling. Fish and shellfish should marinate no longer than half an hour as the citrus will "cook" the seafood.
Great marinade! We used this on chicken - I marinated boneless skinless breasts overnight and grilled them and they were juicy and flavorful. Thanks for posting this recipe! Made for the Comfort Cafe Event, July 2009
Awesome, awesome marinade! Of course I love citrus, so I knew I'd like this. Ground, mexican oregano makes any mexican or southwestern dish better, lends a wonderful smoky flavor, very unlike regular oregano as we think of it in Italian food. The first time I identified it at a mexican restaurant, I spent the whole time trying to pinpoint the wonderful smoky, earthy flavor that I was tasting, once I figured it out, I made sure I always have it on hand for my mexican food cooking. Sorry, kind of got on an oregano tangent lol. Funny thing is, I am not crazy about regular oregano in italian food, I miss it if it's not there, but somehow it's just different. Needless to say, I added a little more oregano than 1 t to this recipe lol ;o) Thanks~!
We loved the flavors in this. I used this on chicken legs and thighs and marinaded for about 7 hours. Will have to try it on pork or fish next time. Thanks cookiedog!