Mojo marinade! An easy-to-make homemade Cuban citrus-garlic mojo marinade for chicken, meat, shrimp, and pork made with simple fresh ingredients.
Welcome to the best marinade you’ll ever make! If you’ve been searching for a good chicken marinade, steak marinade, or even pork marinade, this recipe is for you!
I’ve been enjoying this recipe since birth and I have to say, I never get tired of it. Maybe I’m biased…
What is mojo marinade?
Mojo marinade (or mojo criollo) is a Cuban citrusy, garlicky marinade that has a tangy, slightly sour flavor which is the best!
There are several variations of this mojo marinade. Some are heavy on the oil, others don’t have oil at all. The oil does play an integral part in helping meat and chicken from drying out so I made sure to include it in this recipe.
There’s a good balance of sour orange (orange juice / fresh lemon juice / fresh lime juice) and olive oil with fresh garlic and spices. SO GOOD!
Ingredients You’ll Need
- Garlic. You need 10 cloves of garlic which equal 1 head of garlic.
- Minced white onion.
- Oregano, salt, black pepper.
- Sour orange. You can buy and use 2 cups of store-bought sour orange juice or make your own using orange zest, fresh orange juice, 1/2 cup fresh lemon juice, and 1/2 cup fresh lime juice.
- Extra virgin olive oil.
How To Make Mojo Criollo Marinade
This recipe comes together easily. First, you need to mash the garlic into a paste-like consistency. You can do this with a mortar and pestle, or simply mash the garlic with the side of a knife, chop, mash again, chop, mash again, until you get the consistency you want – a delicious garlic paste!
Once that’s done, add the garlic into a large jar with the onion, oregano, salt, pepper, orange juice, orange zest, lemon juice, lime juice, and olive oil. Cover and shake, shake, shake until well combined. Be sure to shake it before every use.
You should have approximately 2 cups of mojo marinade. Feel free to taste and adjust seasoning.
Recipes to use with mojo
- Mojo Chicken Tacos with Sweet Plantain Salsa
- Easy Mojo Chicken Breast Recipe
- Cuban-Style Crispy Shredded Chicken (Vaca Frita de Pollo)
- Crispy Baked Mojo Marinated Chicken Wings
Can’t wait for you to try it!
Cuban Mojo Marinade Recipe
Ingredients
- 1 head garlic (approx. 10 cloves mashed until you get a smooth paste)
- 1/3 cup minced white onion
- 1 teaspoon oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon orange zest
- 1 cup fresh orange juice
- 1/2 cup fresh lemon juice
- 1/2 cup fresh lime juice
- 1/3 cup extra virgin olive oil
Instructions
- In a large mason jar, add garlic, onion, oregano, salt, pepper, orange juice, orange zest, lemon juice, lime juice, and olive oil. Cover and shake it up until well combined. Be sure to shake well before every use.
- This recipe makes approx. 2 cups of mojo marinade. Feel free to taste and adjust seasoning. The marinade should taste tangy, citrusy, garlicky, and slightly sour.
Doris V. says
How long do you think the marinade will keep in the refrigerator?
Jamie Silva says
I’d say approx. 2-3 months as long as it is stored in an airtight container.
Kim says
How long do you marinate the meat in mojo? Thank you for sharing this recipe.
Jamie Silva says
Depends on the recipe and the meat you’re cooking. Usually overnight is best!
Lisa Parrin-Lester says
Hi. I’ve just made a Cuban Prawn pasta from a recipe that has garlic paste separate to Mojo seasoning and a white wine reduction. To use your recipe in it (which sounds fab) how much of the marinade would I use to a packet of prawns? (Other ingredients are asparagus and cherry Tom’s)
Jamie Silva says
It’s hard to say since I’m not in front of the recipe. I’d suggest you make the mojo marinade, use enough to cover the prawns in a bowl, and save whatever is left of the marinade in a jar with a tight lid or an airtight container for future use!
Yahaira Núñez says
Hi! Can you use sour oranges instead of sweet ones for the recipe?
Jamie Silva says
Yes! That’s even better! You won’t need any lime/lemon if you use sour oranges.
Jane Monti says
Hi Jamie,
I just put my pork tenderloin in your marinade to spend the day. Oh, my, smells teriffic and that orange color is beautiful! I live in South Florida, where I grow my own herbs so I use Cuban Oregano. If you have relatives who remember life in Cuba, would you ask if they remember using it. Might be fun to know. Thanks, Jane
Jane Monti says
We got busy and did not cook the pork tenderloin with your marinade the first night, but did so last night. It is terrific, moist, tender, flavorful. You are right that it should sit in the marinade overnight.. We will have this again. Thanks, Jane
Jamie Silva says
Happy you loved it! :)