Costa Rican Marinade

photo by Outta Here




- Ready In:
- 24hrs 30mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 1⁄2 teaspoon lime zest
- 1⁄3 cup lime juice
- 1⁄4 cup tomato juice
- 1 tablespoon fresh cilantro or 1 tablespoon fresh parsley, chopped
- 2 teaspoons vegetable oil
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon red pepper sauce
- 2 garlic cloves, finely chopped
directions
- Using a shallow non-metal dish or reasealable plastic bag add all the ingredients and mix together well.
- Up to 3 pounds of beef, chicken, or pork can be placed in the marinade and refrigerated for 8 hours but no longer than 24.
- Cover the dish or seal the plastic bag and turn meat occasionally.
- Grill meat to desired doneness and discard remaining marinade.
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Reviews
-
This was a good marinade. I used it on boneless chicken breasts and broiled them instead of grilling. I thought the tanginess from the lime juice was too intense, and I think DD agreed by exhibiting her little puckered face. On the other hand, DH thought it was perfect. For those with similar taste buds to mine, I would recommend reducing the lime juice by half (1/4 cup instead of 1/2 cup). Thanks for sharing this recipe! (Made for AUS/NZ Recipe Swap #42)
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I used low sodium V8 instead of tomato juice and boneless skinless chicken breasts. AWESOME marinade and the chicken was so moist and full of flavour. My DH is not a fan of chicken breast but LOVED this one. Definite keeper and going into my Faves of 2009 Cookbook Made for Went to the Market tag game Jan 2009
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Tweaks
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I used low sodium V8 instead of tomato juice and boneless skinless chicken breasts. AWESOME marinade and the chicken was so moist and full of flavour. My DH is not a fan of chicken breast but LOVED this one. Definite keeper and going into my Faves of 2009 Cookbook Made for Went to the Market tag game Jan 2009
RECIPE SUBMITTED BY
lauralie41
United States