November 23, 2014

Cuban-Style Mojo Marinade

Since Florida navel oranges are currently in season, I decided I would share a recipe for one of my favorite marinades. This recipe comes from my years spent living in South Florida - the place where my husband grew up, and his family still resides. It's the land of sun, sand, surf and palm trees swaying in the breeze.
If you've spent any amount of time in South Florida, you know that there is a significant Cuban influence in the local cuisine - think bright, Caribbean flavors. This is just what you get with mojo criollo, a tradition marinade from Cuba and Puerto Rico. Some versions use sour orange juice (from Seville oranges), but because they can be hard to find, this recipe uses a mix of regular orange juice, and lime juice - a perfectly acceptable, and commonly-used substitute.

Use this marinade on chicken, shrimp, or pork. And yes, you can use it on turkey, too! This is exactly what I will be using on my turkey this Thanksgiving.

Makes enough for 2 pounds of meat

1/2 cup fresh orange juice (about 2 big, juicy oranges)
1/4 cup fresh lime juice (2-3 limes)
1 teaspoon orange zest
1 teaspoon lime zest
1/4 cup olive oil
4 garlic cloves, crushed and chopped
1/2 teaspoon ground cumin
big pinch dried oregano
1/4 cup reduced-sodium soy sauce
1 tablespoon Kosher salt


1. Blend all of the marinade ingredients together, either by hand or in a blender. You can use the mojo right away, but it's tastier if you can make it a day or two ahead. Store in the refrigerator until you are ready to use.

2. Cover your meat of choice with the marinade, and refrigerate. Do not marinate for more than 2 hours, otherwise the citrus juice may start to "cook" the protein, resulting in an undesirable texture.

3. Cook your chicken, shrimp or pork any way you like - grilling is especially good!


  1. This seems delicious, would it be good in the crock pot? Like make the mojo and let it sit then pour it over chicken in the crock pot?

  2. I do think it would be delicious in the crock pot. I would probably cut back on the amount of salt, though, it you make it in the crock pot. If you try it, let me know how it works out!


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