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Juicy Cuban Island Marinade

Yields: 1/2 cup marinade
Make this recipe how many times?
Savory Spice Shop Ingredients
Cuban Island Spice 1 oz bag $2.30

If you like our Jamaican Jerk Marinade, you'll love this.

Ingredients:

  • 1/4 cup olive oil
  • 3 Tbsp. orange juice
  • 2 Tbsp. teriyaki or soy sauce
  • 2 Tbsp. plus 2 tsp. Cuban Island Spice
  • 1 lb. your choice of protein, vegetable, or fruit*

Notes:

*We like this marinade for thin cuts of chicken or pork, shrimp, thick zucchini strips or pineapple slices.

Directions:

Whisk together olive oil, orange juice, teriyaki or soy sauce and 2 Tbsp. Cuban Island Spice. Place protein in a zip top storage bag or other sealable container. Pour marinade over top to cover and refrigerate for at least 30 minutes or up to overnight. When ready to cook, remove protein from marinade (reserving marinade) and sprinkle with remaining Cuban Island Spice. Cook over medium to medium-high heat (either directly on a gas or charcoal grill or in a cast iron skillet on the stovetop) until desired doneness is reached. Meanwhile, pour reserved marinade into a small saucepan and simmer until reduced and thickened into a sauce to serve on top or alongside the cooked protein.

Serving Suggestions:

Delicious with our Caribbean Coconut Rice.

Yields:

1/2 cup marinade

Thanks to:

Savory Spice Shop—Sellwood/Portland, OR
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Juicy Cuban Island Marinade

“I live in Highlands Ranch and love downtown Littleton. Fell in love with your products, store and employees!”

-Amy V. of Highlands Ranch, CO

Juicy Cuban Island Marinade


Yields: 1/2 cup marinade

Ingredients:

  • 1/4 cup olive oil
  • 3 Tbsp. orange juice
  • 2 Tbsp. teriyaki or soy sauce
  • 2 Tbsp. plus 2 tsp. Cuban Island Spice
  • 1 lb. your choice of protein, vegetable, or fruit*

Notes:

*We like this marinade for thin cuts of chicken or pork, shrimp, thick zucchini strips or pineapple slices.

Directions:

Whisk together olive oil, orange juice, teriyaki or soy sauce and 2 Tbsp. Cuban Island Spice. Place protein in a zip top storage bag or other sealable container. Pour marinade over top to cover and refrigerate for at least 30 minutes or up to overnight. When ready to cook, remove protein from marinade (reserving marinade) and sprinkle with remaining Cuban Island Spice. Cook over medium to medium-high heat (either directly on a gas or charcoal grill or in a cast iron skillet on the stovetop) until desired doneness is reached. Meanwhile, pour reserved marinade into a small saucepan and simmer until reduced and thickened into a sauce to serve on top or alongside the cooked protein.

Serving Suggestions:

Delicious with our Caribbean Coconut Rice.

Yields:

1/2 cup marinade

Thanks to:

Savory Spice Shop—Sellwood/Portland, OR
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.