Mojo Marinade


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Mojo Marinade with jalapenos, garlic, orange, and lime! - get the recipe at

Fresh jalapeños, garlic, oranges and limes combine to create one of the best marinades we have ever made. I came home from the farmer’s market one weekend with lots of fresh citrus and a bag full of mixed hot peppers. I knew that I wanted a marinade from some of it. When I stumbled onto this recipe, it looked perfect.

Over the past three years, this has become one of my favorite marinades. Whether it’s beef for Carne Asada, a simple pork roast in the crock-pot, Mojo Chicken in the oven or on the grill, or Broiled Salmon, everything I have ever tried with this marinade has turned out fabulously.

The photo above is a quadrupled recipe. We make plenty each time and freeze it for future use. I love the unique twist that the orange provides and the jalapenos were just spicy enough without overtaking all the other flavors in this marinade. We make this marinade all year long, but especially through the summer grilling season.


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Mojo Marinade

Recipe slightly adapted from and with thanks to Tyler Florence
Servings: 1 ¼ cups


  • 5 garlic cloves minced
  • 1 jalapeño very finely minced
  • 1 handful fresh cilantro leaves about 3 tablespoons finely chopped
  • 1/2 teaspoon kosher salt adjust as desired
  • 1/4 teaspoon freshly ground black pepper adjust as desired
  • 2 limes juiced
  • 1 orange juiced
  • 2 tablespoons white vinegar
  • 1/2 cup olive oil


  • In a large bowl, combine the very finely minced garlic, jalapeño, cilantro, salt and pepper. Using a mortar and pestle or your hands, mash together and crush to make a paste. Scrape into a jar and then add the orange and lime juices, vinegar and oil. Shake really well to combine thoroughly. Use as a marinade for beef or chicken. Enjoy!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally posted 4-3-13 – recipe notes and photos updated 4-22-15}
ONE YEAR AGO: Old Fashioned Ham Balls
TWO YEARS AGO: Chipotle Chicken and Rice
THREE YEARS AGO: Southwestern Po’dunk Sauce

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Anonymous says

    I'm a little confused. Neither of the chiles in the picture are jalapeños. They are serranos and chiles güeros (banana pepper). Should I use those or jalapeños?

    • Mary says

      I've made this marinade using all sorts of different peppers. I do like it best with jalapeños myself. To be honest, I had used all of the jalapeños on the day that I photographed this and I just grabbed my remaining peppers to have something next to the jars. I apologize for the confusion! You're actually the first person to catch that. 😉

    • Mary says

      It works the same as any other marinade. Typically, I marinate chicken and pork anywhere from 8 – 48 hours. Beef is usually 2-4 hours, never more than 7-8 hours. Seafood is always under 2 hours. I hope that helps!

    • Mary says

      I’m not an expert on canning and I have no idea how this would work. I typically double or triple this recipe and freeze the extra to use later.