Ingredients for Mexican Marinade Barbecue
- Cider Vinegar
- White Vinegar
- 1/4 cup olive oil
- Fresh Cilantro
- Garlic Cloves
- Lime, Juice Of
- 1 tablespoon ground cumin
- Black Peppercorns
- Dried Oregano
- 1 teaspoon salt
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How to Make Mexican Marinade Barbecue
- In a medium bowl, whisk together the lime juice, olive oil, orange juice, cilantro, cumin, chili powder, garlic powder, onion powder, salt, and pepper.
- Add the meat to a resealable bag or a shallow dish.
- Pour the marinade over the meat, ensuring it's fully coated.
- Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours).
- Remove the meat from the marinade and discard the marinade.
- Preheat your grill, grill pan, or oven to medium-high heat.
- Grill or pan-fry the meat for about 5-7 minutes per side for chicken thighs, or 2-3 minutes per side for thin sirloin steaks, or until cooked through. Adjust cooking time based on the thickness of your meat.
- Let the meat rest for a few minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
4g
Fat
25g
Carbs
4g
