Marinade for tenderizing chicken or fish Recipe

Name: Marinade for tenderizing chicken or fish
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup
Cuisine: Caribbean-inspired
Ingredients: 1/4 cup fresh lime juice; 1/4 cup pineapple juice; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon dried oregano; 1/2 teaspoon ground cumin

Caribbean-inspired · Marinade · 10 min total

Marinade for tenderizing chicken or fish recipe videos

This versatile marinade uses acidic citrus and enzymes from pineapple to naturally tenderize chicken or fish while adding bright, savory flavor.

10
min prep

4
servings

45
kcal/serving

Ingredients

1/4 cup fresh lime juice
1/4 cup pineapple juice
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon ground cumin

Instructions

In a small bowl, whisk together lime juice, pineapple juice, olive oil, minced garlic, salt, pepper, oregano, and cumin until well combined.
Place chicken or fish in a resealable plastic bag or shallow dish. Pour marinade over the protein, turning to coat evenly.
Seal the bag or cover the dish and refrigerate for at least 30 minutes, up to 2 hours for fish or 4 hours for chicken. Do not over-marinate as the acid can make the texture mushy.
Remove protein from marinade and discard leftover marinade. Cook as desired (grill, bake, or pan-sear).

Tips

For extra tenderizing, lightly score chicken breasts or fish fillets before marinating.
Do not reuse marinade that has been in contact with raw meat.
This marinade works well with shrimp, pork, or firm tofu.

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