Cuban Oregano Mojo Marinade Recipe

A Fresh, Flavor-Packed Citrus Garlic Marinade for Meats

If you’re looking for a bold, zesty, and aromatic marinade to take your dishes to the next level, this Cuban Oregano Mojo Marinade is it. Traditionally made with sour oranges, garlic, and oregano, this Caribbean classic adds incredible flavor to pork, chicken, beef, or even roasted vegetables. My twist? I use fresh Cuban oregano from my garden, which adds a stronger, more vibrant herbal note that makes this mojo truly stand out.

Watch my video showing how to make this recipe: 

🥣 Ingredients

• ½ cup fresh Cuban oregano leaves (or substitute with 3 tsp dried oregano or 6 tbsp fresh Italian/Greek oregano)

• ¼ cup peeled fresh garlic cloves

• 1 sweet yellow onion, peeled and quartered

• 2 cups sour orange juice (about 12–13 sour oranges)

  • Substitute: equal parts fresh orange juice, lemon juice, and lime juice

• ½ cup of fresh cilantro (or substitute culantro or epazote)

• 1 cup olive oil or avocado oil

• 1 tsp salt

• ½ tsp black pepper

• 2 tbsp powdered chicken bouillon

🍊 Directions

Step 1: Prepare the Ingredients

Start by gathering everything you’ll need. Traditional mojo is made with sour oranges, also known as naranja agria. They have a citrusy, tangy flavor that’s like a cross between an orange, lemon, and lime. If you can’t find them fresh, bottled sour orange juice is often available at Latin or Caribbean grocery stores — but fresh is always best for the cleanest flavor.

If you’re using Cuban oregano, remove the leaves from the stems. I grow it abundantly in my garden because it has a stronger, more pungent flavor than regular oregano. (If you’d like to grow your own, I offer live Cuban oregano plants on my website — perfect for your herb garden!)

Juice the sour oranges, peel and quarter the onion, and roughly chop the cilantro or other herbs if using. No need to chop too finely — everything will be blended later.

Step 2: Blend the Mojo Marinade

In a blender, add:

• The fresh oregano leaves

• Garlic cloves

• Onion

• Sour orange juice

• Cilantro (if using)

• Chicken bouillon powder

• Salt and pepper

• Olive or avocado oil

Blend until completely smooth. The marinade should have a pourable, liquid consistency that smells bright, garlicky, and citrusy.

I am using a Vitamix Blender to get a smooth consistency. 

Step 3: Use or Store

Your Cuban Oregano Mojo Marinade is ready to use! Pour it over your favorite meat — I love it on chicken thighs, pork, or beef — and let it marinate for a few hours or overnight for maximum flavor.

This marinade can be stored in a mason jar in the refrigerator for up to 3 days or frozen for future use.

🌿 Serving Ideas

I love using this mojo on baked chicken thighs served with pigeon pea and coconut rice (moro de guandules) and garlic butter yuca. It’s a complete Caribbean-inspired meal that’s comforting, flavorful, and fresh.

This Cuban Oregano Mojo Marinade is one of those recipes that brings your kitchen to life with the aroma of citrus, garlic, and herbs. It’s quick to make, completely versatile, and a beautiful way to bring garden-fresh herbs into your cooking.

If you try this recipe, let me know in the comments how you used it — I love hearing your creative takes!