JuJu’s Finger-licking Marinade

The flavor of this marinade is undeniably delicious! The subtle heat is perfectly balanced with warm and nutty spices such as cumin and turmeric. This marinade is yummy on chicken, beef, lamb, veggies, and so much more, packing a savory flavor few can deny.

I recently prepared chicken using the marinade for a New Moon celebration. It was a hit, AP! After marinating for multiple days, I prepared a mix of bone-in chicken breasts, thighs, and legs on a charcoal grill. After achieving a beautiful char on the chicken, I finished it in the oven at 300 degrees, for one (1) hour covered with foil.

Chicken in marinade

I normally prepare a jar or two of this marinade at a time, and refrigerate any excess for up to two weeks. This marinade can also be preserved in the freezer for up to 3 months. The recipe below yields about two cups. Enjoy!!

Ingredients

  • 1/2 cup water

  • 1/4 cup avocado oil

  • 1/4 cup soy sauce

  • 3 tablespoon lemon juice

  • 3 – 4 tablespoons Siracha

  • 3 tablespoons dijon mustard

  • 1 – 1.5 tablespoons of salt

  • 1 tablespoon ground pepper

  • .5 teaspoon ground mustard

  • 1 teaspoon ground cloves

  • 3.5 tablespoons ground cumin

  • 4 garlic cloves

  • .5 teaspoon ground annatto (optional)

  • 1 tablespoon turmeric

  • 2 tablespoons garlic powder

  • 1 tablespoon dried cilantro (optional but recommended)

  • 3 tablespoons fresh cilantro

  • 1 quarter of yellow onion, chopped

  • Zest of 2 lemons

Directions

  • Mix all wet ingredients into your blender first.
  • Add all dry spices on top of the wet ingredients.
  • Add fresh cilantro, onion, and lemon zest on top of everything, and then blend until combined. You still want to see bits of onion and cilantro, so be sure not to pulverize.
  • Refrigerate for at least two hours for flavors to develop. You can use right away if in a time-crunch.

If you don’t have a blender, be sure to chop onions and cilantro very fine and mix with all other ingredients. Place in a sealed jar and shake vigorously to incorporate. You can use paprika in place of the annatto if you’re unable to find it.

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