Adobo Marinade

Adobo Marinade

A tangy, garlicky blend of citrus and spices that tenderizes and flavors meats deeply.

Total 10 min Makes 16 oz Calories 70/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This adobo marinade combines citrus juice, vinegar, garlic, and warm spices to create a tangy, aromatic base for chicken, pork, or beef. Rooted in Latin American and Filipino cooking traditions, it balances acidity with earthy cumin and oregano for a well-rounded, savory result. Use it to marinate proteins for a few hours or overnight before grilling, roasting, or braising.

Ingredients

  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup white vinegar
  • 1/4 cup olive oil
  • 6 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground black pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon ground coriander
  • 1 bay leaf

Method

  1. In a medium bowl, whisk together the orange juice, lime juice, and white vinegar.

  2. Whisk in the olive oil, minced garlic, cumin, oregano, smoked paprika, black pepper, salt, and coriander until well combined.

  3. Stir in the bay leaf. Use immediately to marinate meat, or transfer to a jar and refrigerate for up to 5 days.

Rate this recipe

★ 3.8 (1)

Adobo Marinade

This adobo marinade combines citrus juice, vinegar, garlic, and warm spices to create a tangy, aromatic base for chicken, pork, or beef. Rooted in Latin American and Filipino cooking traditions, it balances acidity with earthy cumin and oregano for a well-rounded, savory result. Use it to marinate proteins for a few hours or overnight before grilling, roasting, or braising.

10 min 16 oz 70 cal

Ingredients

  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup white vinegar
  • 1/4 cup olive oil
  • 6 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground black pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon ground coriander
  • 1 bay leaf

Method

  1. 1

    In a medium bowl, whisk together the orange juice, lime juice, and white vinegar.

  2. 2

    Whisk in the olive oil, minced garlic, cumin, oregano, smoked paprika, black pepper, salt, and coriander until well combined.

  3. 3

    Stir in the bay leaf. Use immediately to marinate meat, or transfer to a jar and refrigerate for up to 5 days.