Recipe: Juicy Cuban Island Marinade
If you like our Jamaican Jerk Marinade, you'll love this.
- 3 Tbsp. orange juice
- 2 Tbsp. olive oil
- 2 Tbsp. teriyaki or soy sauce
- 2 Tbsp. plus 2 tsp. Cuban Island Spice
- 1 lb. your choice of protein, vegetable, or fruit*
*We like this marinade for thin cuts of chicken or pork, shrimp, thick zucchini strips or pineapple slices. For a Paleo version, use coconut aminos in place of the teriyaki or soy sauce.
Whisk together orange juice, olive oil, 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.
Delicious with our Caribbean Coconut Rice.