A spicy and fresh chicken marinade with a touch of herbs and heat to tickle out the nicely balanced lime flavors.
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