Homemade Baja Citrus Marinade

Homemade Baja citrus marinade has bright southwestern flair! Made with zippy jalapeno, fresh orange and lime juice along with the zest, and lots of flavorful spices and seasonings. Great on chicken, pork, fish, and shrimp!

Why this recipe works

This homemade Baja citrus marinade leans on a double hit of citrus for a punch of flavor. Juicing your orange and lime adds acidity and brightness, but zesting the peel first is where a huge chunk of the flavor comes from, releasing the aromatic oils that carry so much of that fresh orange and lime zip. It’s truly what makes it taste vibrant and layered!

Anywho, beyond the flavor, it’s really easy to whip together, and definitely flexible. You can control the heat, the salt, and the smoke, which is something you can’t do with the dry packets. Add it all to a bowl, whisk, and marinate. I especially love it for making baja chicken, but it’s great on shrimp, fish, and pork as well!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

ORANGE AND LIME (JUICE AND ZEST) – It’s truly best to use fresh citrus rather than bottled juice. I zest both before juicing then squeeze out the juice. A microplane zester makes it really easy.

JALAPEÑO – Remove the seeds and pith for a milder marinade, or leave them in for more of a kick. If you don’t have a jalapeño pepper, other peppers can be used, or you can swap it out for a bit of crushed red pepper.

ONION – Mince the onion finely so it distributes evenly and melts into the flavor rather than sitting in chunks. Yellow or white onion both work well here. If needed, a couple teaspoons of onion powder will work instead.

TOMATO PASTE – Just a little brings richness, a subtle sweetness, and a hint of color. Canned or tubed tomato paste will both work.

CUMIN, CHILI POWDER, AND OREGANO – This trio gives the marinade its warm, smoky, Baja-inspired backbone. Mexican oregano is great in place of regular oregano if you happen to have it on hand!

How to Make Baja Citrus Marinade

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Place all ingredients in a mini food chopper.
2. Process until smooth.

Frequently Asked Questions & Expert Tips

Storage and Freezing Information

Whenever I make a marinade, I double up on everything. After blending, I split the marinade in half and store one of those halves in a marked freezer bag. It saves me from making it again later! Freeze for up to 3 months for the best quality.

To store in the refrigerator, whisk the marinade together and store it in an airtight jar for up to 3 days before using. Give it a quick stir before adding to meats, as the ingredients will naturally settle.

Serving Suggestions

As mentioned above, baja citrus marinade is excellent on either chicken, fish, pork, or shrimp. I typically make baja chicken with it, served over some Mexican rice and beans. It adds a ton of flavor to otherwise plain chicken. Hope you love it!

More Marinade Recipes

• Chicken Marinade – 5 ways!
• Steak Marinade
• Fajita Marinade
• Honey Garlic Chicken Marinade

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Homemade Baja Citrus Marinade

Made with double citrus juices and zest, jalapeno, plus plenty of spices and seasonings, you can guarantee homemade Baja citrus marinade will add a hefty dose of flavor to your proteins!

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Course: Condiments

Cuisine: American

Servings: 5 servings (1 3/4 cups total)

10 minutes mins

Calories: 101

Author: Amanda Davis

Ingredients

• ▢ ½ cup fresh orange juice
• ▢ ¼ cup lime juice
• ▢ ½ cup chopped onion
• ▢ 1 large jalapeno pepper chopped
• ▢ ½ teaspoon lime zest
• ▢ ½ teaspoon orange zest
• ▢ 3 Tablespoons olive oil
• ▢ 2 Tablespoons tomato paste
• ▢ 1 teaspoon dried oregano
• ▢ 2 teaspoons cumin
• ▢ 2 teaspoons chili powder
• ▢ 2 teaspoons garlic salt
• ▢ ½ teaspoon black pepper

Things You’ll Need

• ▢
  Mini food chopper or immersion blender
• ▢
  Microplane grater for zesting
• ▢
  Measuring cups and spoons

Before You Begin

• It’s truly best to use fresh citrus rather than bottled juice. I zest both before juicing then squeeze out the juice. A microplane zester makes it really easy. 
• Because the citrus is acidic, aim to marinate chicken for 30 minutes up to about 3 hours, or even overnight for a bolder flavor if you prefer. Avoid going much longer than that, since extended time in an acidic marinade can start to break down the meat and turn the texture mushy.
• I would suggest using a shorter marinade time for more delicate proteins such as shrimp and fish. Aim for about 30 minutes for those. For pork or chicken, you can marinate anywhere between 30 minutes and overnight.

Instructions

• Place all ingredients in mini food chopper.
  1/2 cup fresh orange juice, 1/4 cup lime juice, 1/2 cup chopped onion, 1 large jalapeno pepper, 1/2 teaspoon lime zest, 1/2 teaspoon orange zest, 3 Tablespoons olive oil, 2 Tablespoons tomato paste, 1 teaspoon dried oregano, 2 teaspoons cumin, 2 teaspoons chili powder, 2 teaspoons garlic salt, 1/2 teaspoon black pepper
• Process until smooth.

Expert Tips & FAQs

• The nutrition facts listed below is not what you will consume. Typically, you only consume about 5-10% of a marinade, and the rest is discarded. 
• This recipe makes enough for 5 chicken breasts or equal amounts of other protein.
• To freeze – process until smooth and then freeze until ready to use. A great way to have it on hand whenever you like!
• You can make the marinade in advance if you’d like. Simply store it in the refrigerator in an airtight container or jar for up to 3 days. (This is just for the marinade, not if it’s combined with a protein).

Nutrition

Serving: 1serving (1/3 cup) | Calories: 101cal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 971mg | Potassium: 150mg | Fiber: 1g | Sugar: 3g | Vitamin A: 387IU | Vitamin C: 21mg | Calcium: 25mg | Iron: 1mg

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