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Oregano Ginger Marinade

A spicy and fresh chicken marinade with a touch of herbs and heat to tickle out the nicely balanced lime flavors.
Author: Juli@1000lovelythings


  • 2-3 cloves of garlic
  • 1/2 tbsp salt
  • 3 T olive oil
  • 1 piece of ginger ~ size of a female aka my thumb
  • juice of 1/2 lemon
  • zests of 1 lime
  • 1 tsp Sriracha
  • 1 T sweet soy sauce
  • 2 T dried oregano


  • Give the garlic, lime juice, salt and 1 T olive oil in a mortar or narrow mixing bowl and pestle or mix until you have a pale white and smooth mixture
  • Chop and add the ginger and 1 T olive oil and repeat
  • Now add the last T olive oil, lime zests, Sriracha, sweet soy sauce and oregano and blend or pestle again until everything is well combined - set aside for 30 min until the oregano had softened up a bit
  • Pestle or blend again until you have a smooth marinade


For this recipe, as well as almost all my marinades I recommend to use a mortar or hand-held blender. If you follow this step by step instructions the marinade turns out much smoother and creamier and less chunky in my experience. If you don't care you can just thow everything in a food processor and blend until smooth. But it gets way creamier when you follow the above description.
To marinade the meat I always use a freezer bag. I pour all the marinade in a large bag, add the meat and let marinade at room temperature for 1 h or in the fridge up to 24 h.
You can save some time if you mix the oregano with 1 T olive oil a few hours prior to making the marinade. The oregano will be much easier to process.
This marinade goes along best with poultry or pork