Blender Mojo Marinade with Orange Juice and Lime
This blender mojo marinade with orange juice and lime is bright, garlicky, citrusy, and easy to make without sour orange. Everything blends together into a smooth, pourable marinade for chicken tacos, grilled chicken, pork, shrimp, steak, or roasted vegetables.
Equipment
- Measuring cup
- Glass jar with lid for storing
Ingredients
- 1 head garlic about 8 to 10 large cloves, peeled, about 40 grams
- 1 teaspoon kosher salt plus more to taste, about 4 grams
- 1 cup orange juice preferably fresh squeezed, 240 milliliters
- Juice of 3 limes about ⅓ to ½ cup, 80 to 120 milliliters
- ⅓ cup roughly chopped white onion about 50 grams
- 1 teaspoon dried oregano about 1 gram
- ⅓ cup olive oil or neutral oil 80 milliliters
- ½ teaspoon black pepper about 1 gram
- Optional ½ teaspoon ground cumin about 1 gram
Instructions
- Add the orange juice, lime juice, peeled garlic cloves, roughly chopped white onion, dried oregano, oil, kosher salt, black pepper, and cumin if using to a blender or tall blending jar.
- Blend for 20 to 30 seconds, or until the garlic and onion are fully broken down and the marinade looks smooth and pourable.
- Taste and adjust the marinade. Add more lime juice if you want it sharper, more orange juice if you want it slightly sweeter, or another pinch of salt if it tastes flat.
- Use immediately, or pour the marinade into a sealed jar and refrigerate until ready to use.
- Shake or stir well before using, especially if the marinade has been refrigerated.
Notes
Chef tips
Fresh lime juice makes a big difference because it balances the sweetness of the orange juice. Blend just until the garlic and onion are fully broken down. The marinade should taste bold, bright, garlicky, citrusy, and well seasoned before it touches the protein. Substitutions
Use bottled orange juice if needed, but fresh orange juice gives the brightest flavor. Use neutral oil for a lighter flavor or olive oil for a richer finish. If you find sour orange, you can use it in place of the orange juice and lime juice, then taste and adjust the salt and sweetness as needed. Variations
Add the optional cumin for a deeper savory flavor. Add cilantro for a fresher herb flavor. Add jalapeño for gentle heat. Add orange zest if you want the citrus flavor to be stronger. Storage
Store unused marinade in a sealed jar in the refrigerator for up to 5 days. Shake or stir before using because the oil and citrus may separate. Freezing
Freeze in small portions for up to 3 months. Thaw in the refrigerator and shake well before using. Reheating
This marinade does not need reheating if it has not touched raw meat. If you want to use marinade that has touched raw chicken, pork, steak, or shrimp as a sauce, boil it first before serving. Make ahead guidance
This marinade can be made 1 to 2 days ahead and stored in the refrigerator. For the freshest flavor, shake well and taste before using. Serving ideas
Use this marinade for chicken tacos, grilled chicken thighs, pork tenderloin, pork chops, shrimp skewers, steak, roasted sweet potatoes, peppers, onions, zucchini, mushrooms, rice bowls, or taco night. Marinating guidance
For chicken, use about ¾ to 1 cup marinade for 1½ to 2 pounds of chicken. Marinate for 2 to 6 hours.
For pork tenderloin or pork chops, marinate for 4 to 8 hours.
For shrimp, marinate for 15 to 30 minutes.
For steak, marinate for 2 to 6 hours.
For vegetables, toss with the marinade before roasting or grilling, or let heartier vegetables sit for 20 to 30 minutes. Food safety note
Discard marinade that has touched raw meat unless you boil it before using it as a sauce. Cook chicken to an internal temperature of 165°F.
Fresh lime juice makes a big difference because it balances the sweetness of the orange juice. Blend just until the garlic and onion are fully broken down. The marinade should taste bold, bright, garlicky, citrusy, and well seasoned before it touches the protein. Substitutions
Use bottled orange juice if needed, but fresh orange juice gives the brightest flavor. Use neutral oil for a lighter flavor or olive oil for a richer finish. If you find sour orange, you can use it in place of the orange juice and lime juice, then taste and adjust the salt and sweetness as needed. Variations
Add the optional cumin for a deeper savory flavor. Add cilantro for a fresher herb flavor. Add jalapeño for gentle heat. Add orange zest if you want the citrus flavor to be stronger. Storage
Store unused marinade in a sealed jar in the refrigerator for up to 5 days. Shake or stir before using because the oil and citrus may separate. Freezing
Freeze in small portions for up to 3 months. Thaw in the refrigerator and shake well before using. Reheating
This marinade does not need reheating if it has not touched raw meat. If you want to use marinade that has touched raw chicken, pork, steak, or shrimp as a sauce, boil it first before serving. Make ahead guidance
This marinade can be made 1 to 2 days ahead and stored in the refrigerator. For the freshest flavor, shake well and taste before using. Serving ideas
Use this marinade for chicken tacos, grilled chicken thighs, pork tenderloin, pork chops, shrimp skewers, steak, roasted sweet potatoes, peppers, onions, zucchini, mushrooms, rice bowls, or taco night. Marinating guidance
For chicken, use about ¾ to 1 cup marinade for 1½ to 2 pounds of chicken. Marinate for 2 to 6 hours.
For pork tenderloin or pork chops, marinate for 4 to 8 hours.
For shrimp, marinate for 15 to 30 minutes.
For steak, marinate for 2 to 6 hours.
For vegetables, toss with the marinade before roasting or grilling, or let heartier vegetables sit for 20 to 30 minutes. Food safety note
Discard marinade that has touched raw meat unless you boil it before using it as a sauce. Cook chicken to an internal temperature of 165°F.
Nutrition
Serving: 15gCalories: 31kcalCarbohydrates: 2gProtein: 0.2gFat: 2.6gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.9gSodium: 70mgPotassium: 30mgFiber: 0.1gSugar: 1gVitamin A: 10IUVitamin C: 6mgCalcium: 6mgIron: 0.1mg
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