Yucatan Marinade

Submitted by Stephanie Y.

"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."

 

• Ready In: 10mins
• Ingredients: 9
• Yields: 1 cup

ingredients

• 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
• 4.92 ml ground cumin
• 2.46 ml cayenne
• 4.92 ml dried oregano
• 4.92 ml salt

directions

1. 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.

Reviews

[loof751]

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

 

[Yrhaven aka Condime]

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~!

 

[CulinaryQueen]

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!