This Lime-Garlic Cilantro Marinade is a quick and flavorful way to elevate your grilling game. With a tangy punch from lime and the fresh kick of cilantro, it’s the perfect marinade for meats, seafood, and veggies. Ready in just five minutes, it combines lime, garlic, and a hint of spice to create a zesty, vibrant addition to any dish.
This Lime-Garlic Cilantro Marinade is packed with fresh cilantro, lime juice, garlic, and a bit of jalapeño heat, making it one of my absolute favorites. It’s ideal for grilling season, but you can use it anytime you need a burst of flavor for meats, seafood, or veggies. The best part? You can make it in just five minutes using a blender.
What I love most about this marinade is how versatile it is. It’s not just for grilling – try it as a tangy dressing over roasted vegetables or grain bowls. The lime gives it a fresh citrus kick, while the garlic and cumin bring in warm, rich flavors. It’s a simple, flavor-packed recipe you’ll want to make again and again throughout the year!
Ingredients:
- Cilantro – Including the stems, except for the very bottom inch.
- Juice of 1 lime – About 3-4 tablespoons of lime juice.
- Olive oil – Use good quality olive oil.
- Garlic – Peeled.
- Ground cumin
- Jalapeño – Seeds removed and swap for a serrano chili for extra heat.
- Kosher salt
- Black pepper
HOW TO MAKE Lime-Garlic Cilantro Marinade
- Add all the ingredients to a blender or food processor and blend 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.
Chef Jenn ‘s tips
- If you’d like a thinner marinade, add a little water or extra olive oil.
- For a creamy version, blend in ½ cup of mayonnaise, plus some water or lime juice to reach your desired consistency.
- Remember to discard any leftover marinade that has touched raw meat or seafood to avoid cross-contamination.
recommended
Serving Suggestions
This marinade is perfect for grilling chicken, shrimp, or fish. It also works great drizzled over roasted veggies, tofu, or grain bowls. For a complete meal, pair it with warm tortillas, black beans, and a fresh salad.
Storage
Store unused marinade in an airtight container in the fridge for up to 3 days. If the oil solidifies, simply let it warm up at room temperature and shake or stir it before using. You can also freeze small portions in an ice cube tray for easy, ready-to-go marinades for future meals.
Lime-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
- If you’d like a thinner marinade, add a little water or extra olive oil.
- For a creamy version, blend in ½ cup of mayonnaise, plus some water or lime juice to reach your desired consistency.
- Remember to discard any leftover marinade that has touched raw meat or seafood to avoid cross-contamination.
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.
