Adobo Mojado Wet Rub For Meats And Poultry Recipe

Ignite your taste buds with this vibrant Adobo Mojado wet rub! Perfect for chicken, steak, pork chops, fish, and more, this bold and flavorful rub will transform your proteins. Marinate for at least an hour (or up to 6 days!), then grill, bake, or pan-fry to perfection. Get ready for a flavor explosion that's anything but subtle!

Prep Time 10 mins
Cook Time 10 mins
Calories 621.4 kcal
Protein 11g
Rating 5.0 (1 Reviews)
Adobo Mojado Wet Rub For Meats And Poultry 100

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Adobo Mojado Wet Rub For Meats And Poultry

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How to Make Adobo Mojado Wet Rub For Meats And Poultry

  1. Using a mortar and pestle, pound 4 cloves garlic and 1 teaspoon salt into a smooth paste.
  2. Add 1 teaspoon black peppercorns and 1 teaspoon dried oregano. Pound well after each addition to fully incorporate.
  3. Continue pounding until the mixture is a well-combined paste. (Release your inner chef!)
  4. Stir in 2 tablespoons olive oil and 1 tablespoon red wine vinegar.
  5. Generously slather the adobo mixture onto your chosen protein (chicken, steak, pork chops, fish fillets, etc.).
  6. Refrigerate for at least 1 hour, or up to 6 days for maximum flavor.
  7. Grill, bake, or pan-fry until cooked to your desired internal temperature.

Nutrition Information (Approximate per serving)

Sodium

868 g

Sugar

4g

Fat

39g

Carbs

10g