Citrus-Spice Caribbean/Cuban Marinade for Pork, Beef, Chicken

"The perfect blend of citrus and spice for a taste straight from the islands. Prep time doesn't include marinating time."
photo by Faith M. photo by Faith M.
photo by Faith M.
Ready In:
1 marinade




  • Combine all ingredients in a heavy-duty Ziploc bag or glass pan.
  • Add your choice of pork, beef, chicken or fish.
  • Marinate for at least two hours.
  • Prepare in your preferred method of cooking.

Questions & Replies

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  1. Used this marinade for a beef tenderloin roast. Marinated overnight so all the flavors set in. Pan seared the roast then baked in in the oven at 350 uncovered until the temp hit 140. Used the marinade and drippings from the roast to create a sauce. Simmered/reduced down and added 1/4 of heavy whipping cream and vegetable stock for a nice finishing sauce. Served Cuban Balck Beans and Rice with chopped onions and cilantro and a dallop of sour cream. Amazing meal.
  2. WOW, this marinade is terrific and will be used often. I marinated boneless pork chop for almost 2 hours. My picky kids proclaimed this their "favorite way to eat chops" and we got 5***** review from all. We grilled 'em outdoors. My only change made to the recipe was that I used only 1 t black pepper. I was pleased that the chili powder and black pepper was not too spicy. Just a perfect blend of seasonings. Thanks a bunch LizzyGirl!
  3. This was a wonderful marinade that I used on 2 lbs of pork tenderloin. I marinaded it overnight. I baked the pork in the oven at 400 degrees for 30 minutes. The pork was deliciously tender and moist. Thanks for sharing. Made for Spring PAC 2014.
  4. I served this as the main entree at a Cuban themed brunch and received rave reviews from all guests. AMAZING. This is destined to become a staple at our home.
  5. This was a great marinade. I used bone in chicken breast and marinaded it overnight. Grilled it and I love the flavors!


  1. Fantastic marinade for a taste of the "Islands". I substituted shallots for the onion, fresh ginger (finely grated), and fresh ground nutmeg. I used a Jaccard Meat Tenderizer (tool) on pork steaks to really allow the marinade to get deep inside. I marinated meat for 4 hours and grilled them on a charcoal grill. Great recipe LizzyGirl, thanks for posting!!


<p>I'm 27 years old and I live with my boyfriend. No kids and not married, so I just love to cook as a hobby. I love cooking exotic/gourmet food with cheaper ingredients because I don't have time to track down crazy stuff and it usually tastes just as delicious. I use this site all the time!</p>
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