Mojito Marinade

6 Reviews
From: EatingWell Magazine May/June 2007

The mojito, a Cuban cocktail, is made with rum, lime juice and fresh mint muddled with sugar at the bottom of a tall glass. We turned this refreshing idea into a brightly flavored marinade that works well with any light meat or seafood. Use on: Extra-firm tofu, shrimp, scallops, mahi-mahi, chicken, pork

Ingredients 30 servings

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Original recipe yields 30 servings
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  • 2 shallots, peeled and trimmed
  • 1/4 cup coarsely chopped fresh mint
  • 1/4 cup rum
  • 1 tablespoon freshly grated lime zest
  • 1/2 cup lime juice
  • 3 tablespoons honey
  • 2 tablespoons canola oil
  • 1 tablespoon kosher salt

Preparation

  • Active

  • Ready In

  1. Place shallots, mint, rum, lime zest, lime juice, honey, oil and salt in a food processor. Pulse until the shallots are finely chopped. Pour the marinade into a shallow baking dish or 1-gallon sealable plastic bag for marinating 1 to 2 pounds (4 to 8 servings) of your chosen protein.

Nutrition information

  • Serving size: 2 teaspoons
  • Per serving: 21 calories; 1 g fat(0 g sat); 0 g fiber; 2 g carbohydrates; 0 g protein; 2 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 49 IU vitamin A; 2 mg vitamin C; 3 mg calcium; 0 mg iron; 113 mg sodium; 14 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: free food

Reviews 6

August 14, 2013
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By: EatingWell User
Go To Marinade This is my go-to white meat marinade (along with Pirate Marinade for red meats.) I always dread juicing the limes and rarely use shallots. Pros: Flavor Cons: Juicing the limes
June 10, 2013
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By: EatingWell User
I used this on a pork tenderoin, marinating it for about 3 hours. It was just delicious. I took the leftover marinade and reduced it via quick boil and used it sparingly as a sauce over the sliced pork. It was a fabulous.
August 01, 2011
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By: WISHCHICK
Fantastic on Pork! I've tried this marinade, as written, on chicken, Tilapia, and pork, and it is by far the best on pork! We loved it so much we decided it should be done with pork kabobs instead of chops to maximize the surface area covered in marinade.
July 22, 2010
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By: EatingWell User
I didn't have rum, so I substituted plain yogurt (1/4c) instead. Then I used the chicken for fajitas. The chicken browned nicely and was very tasty. It was also good later as a salad topping.
May 12, 2010
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By: EatingWell User
I marinated boneless, skinless chicken breast with this, then grilled them. Turned out great. The mojito flavor really comes through and the mint adds a burst of freshness. Fast, easy and delicious. What's not to love?
May 02, 2010
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By: EatingWell User
I used this on scallops and then grilled them with vegetables. Delicious and so easy!