Category Archives: Spice Mixes and Marinades

Mojo Chicken


Last weekend, my mother in law bought a mojo flavored rotisserie chicken at the grocery store.  Scott and I really liked the flavors in it so I started searching for a recipe that I could make myself. I found this marinade recipe. I marinated chicken thighs and strips overnight and then roasted them at 425 degrees. It really tasted nothing like the chicken that we had last week. And it didn’t have as much flavor as I expected it to after marinating for so many hours. But, it was still pretty good. I had to add a bit more salt to it after it was cooked. I am interested in trying this again with fish.

Mojo Chicken Marinade


  • 6 cloves garlic, coarsely chopped
  • 1/2 cup minced yellow onion
  • 1 cup freshly squeezed orange juice
  • 1/2 cup freshly squeezed lime juice
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried oregano flakes
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1/4 cup chopped cilantro
  • 1 teaspoon hot pepper sauce (e.g. Tabasco™) (optional)
  • 1 cup olive oil
  • Directions

    Pulse the garlic and onion in a blender until very finely chopped. Pour in orange juice, lime juice; season with cumin, oregano, lemon-pepper, black pepper, salt, cilantro, and hot pepper sauce. Blend until thoroughly incorporated. Pour in the olive oil, and blend until smooth.

    From: All Recipes

    Taco Seasoning



    • 1/4 cup instant minced onion
    • 3 tablespoons chili powder
    • 2 tablespoons ground cumin
    • 1 teaspoon salt
    • 2 teaspoons crushed red pepper, to taste
    • 1 tablespoon cornstarch
    • 1/4 teaspoon garlic powder
    • 2 teaspoons oregano, crushed


    Combine all ingredients and store in an airtight container. Use generously to season meat or poultry, or use in recipes.
    Makes about 2/3 cup Taco Seasoning Blend.

    Carribbean Chicken Marinade


    This marinade has become a favorite in my house.  It has a wonderful sweet and spicy flavor.  I make it all the time when I want to grill or bake chicken.  For me, it is a great “last minute” marinade because I always have these ingredients on hand.  I have used it on chicken legs, breasts, wings and breast tenders. 

    • 1/4 cup olive oil
    • 1/4 cup soy sauce
    • 1/4 cup brown sugar
    • 1 tsp dry Italian dressing mix
    • 1 tsp Jamaican Jerk seasoning
    • 1 tsp cinnamon
    • 2 tsp garlic powder or minced garlic

    Combine all ingredients and pour over chicken.  Cover and marinate for 6 hours or longer.

    Chicken and Corn Chili

    •  1 teaspoon olive oil  
    •  1/2 sweet onion, diced
    • 2 cooked chicken breasts, diced or shredded 
    • 1 can (28 ounces) petite diced tomatoes, undrained
    • 1 can (14.25 ounces) white and yellow corn, drained
    • 2 tablespoons chili seasoning mix (recipe below)

     Chili Seasoning Mix

    • 2 tablespoons chili powder
    • 1 teaspoon season salt
    • 1 teaspoon onion powder
    • 2 teaspoons cumin
    • 2 teaspoons garlic powder
    • 1 teaspoon oregano
    • 1/2 teaspoon crushed red pepper flakes


    Cook onions in olive oil over medium heat for about four minutes.  Add chicken and allow it to warm up for a minute.  Stir in tomatoes, corn and chili seasoning mix.  Bring to a boil and cover. Reduce heat and simmer on low for 30 minutes.