This Keto Lime-Garlic Cilantro Marinade is what I reach for when I want grilled chicken, shrimp, or fish to actually taste like something instead of just protein with grill marks on it. Cilantro, lime, and a little jalapeño heat come together in the blender in about five minutes.
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I keep a jar of this in the fridge most of the summer, since it works on more than one thing. It’s a marinade first, but it doubles as a dressing over roasted vegetables when I want that same bright flavor without firing up the grill.
Blend in a little mayonnaise if you want a creamy version instead. Both work depending on what you’re using it for.
Chef Jenn’s Take on Keto Lime-Garlic Cilantro Marinade
A lot of citrus marinades taste sharp and one-note, all acid and not much else. Lime juice alone doesn’t build real flavor, it just makes things taste sour if that’s the only thing doing the work.
Cumin and garlic are what round this one out, they add warmth underneath the citrus instead of leaving it flat and acidic. Blend the whole thing instead of chopping it by hand, the texture comes out finer and it coats whatever you’re marinating more evenly.
What You’ll Love About Keto Lime-Garlic Cilantro Marinade
- It takes five minutes in the blender, which matters on the nights dinner needs to happen fast but still needs real flavor.
- It works two ways, as a marinade for the grill or a dressing for roasted vegetables, so one batch covers more than one meal.
- It keeps in the fridge for days, so making a batch ahead means dinner is basically already halfway done before you start cooking.
Ingredients:
- Fresh cilantro – Stems are fine to include, just trim off the very bottom inch.
- Lime juice – Fresh squeezed, about 3 to 4 tablespoons from one lime.
- Olive oil – A good everyday olive oil is fine here.
- Garlic – Fresh cloves, peeled.
- Ground cumin
- Jalapeño – Seeds removed. Swap in a serrano if you want more heat.
- Kosher salt
- Black pepper
HOW TO MAKE Lime-Garlic Cilantro Marinade
Scroll down for the full recipe card with exact measurements and printable instructions.
Add the cilantro, lime juice, olive oil, garlic, cumin, jalapeño, salt, and pepper to a blender or food processor.
Blend until smooth and finely chopped. Taste and adjust with more lime juice, garlic, or salt as needed.
Use right away to marinate your chicken, seafood, or vegetables. If you’d like it thinner, add a splash of water or a little extra olive oil.
Discard any leftover marinade that has come into contact with raw meat or seafood before it goes near the grill.
Make It A Meal
I use this on Lemon Oregano Chicken Kabobs in place of their usual marinade when I want a brighter, more herby flavor, or brush it over Kefta Beef Kabobs partway through grilling. For a full vegetable side, toss it with Grilled Veggies instead of their usual seasoning for a citrus-forward version.
Storage
Store unused marinade in an airtight container in the fridge for up to 3 days. If the oil solidifies, let it come to room temperature and shake or stir before using. This freezes well in an ice cube tray for small, ready-to-go portions for future meals.
FREQUENTLY ASKED QUESTIONS
Yes, it works well drizzled over roasted vegetables or a simple green salad. For a thicker, creamier dressing, blend in some mayonnaise until it reaches the consistency you want.
Chicken and beef do well marinating for 30 minutes up to a few hours. Seafood is more delicate and only needs about 15 to 20 minutes, since the lime juice can start to “cook” the fish if left too long.
No, discard any marinade that has been in contact with raw meat or seafood. If you want extra for basting or serving, set some aside before adding the raw protein.
Yes, finely mince the cilantro, garlic, and jalapeño by hand and whisk everything together. The texture will be a bit coarser than the blended version.
Add Preferred SourceLime-Garlic Cilantro Marinade
Ingredients
- 1 cup cilantro
- 3 – 4 tablespoons lime juice
- ⅓ cup olive oil
- 2 cloves garlic
- 1 teaspoon cumin
- 1 jalapeño seeds removed
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Add all the ingredients to a blender or food processor and lend until the mixture is smooth and finely chopped.
- Taste and modify the seasoning, adding extra lime juice, garlic, or salt as desired.
- Use right away to marinate your preferred meat, seafood, or vegetables.
Notes
Chef Jenn’s Tips
- Keep seafood marinating time short, 15 to 20 minutes at most. The lime juice can start to break down delicate fish if left too long.
- Blend in mayonnaise for a creamy version if you want a dressing instead of a straight marinade. Add water or lime juice to thin it to the consistency you like.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
