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Jalapeno-Lime Marinade
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Recipe Information
Kate Ransdell

Serves/Makes:2 cups

  • 1 cup (225 ml) thawed orange juice concentrate, undiluted
  • 2 tsp (10 ml) grated lime rind
  • 1/2 cup (125 ml) fresh-squeezed lime juice
  • 1/2 cup (125 ml) honey
  • 4 tsp (20 ml) ground cumin
  • 1/2 tsp (2 ml) salt
  • 2 tbsp (30 ml) chopped fresh cilantro
  • 6 cloves garlic, minced
  • 4 jalapenos, seeded and chopped
  • Combine ingredients in a large zip-top plastic bag; add your choice of 3 pounds of chicken or pork tenderloin cut into 1-inch cubes or 4 pounds of large, peeled deveined and butterflied shrimp.
  • Seal and marinate in refrigerator for at least 30 minutes, no longer than 2 hours for shrimp and at least 1 hour for chicken or pork.
  • Remove meat from bag, reserving marinade.
  • Use on skewers for kebobs, and baste frequently with reserved marinade.

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