Capsaicin Free Citrus-Garlic Marinade
Bright, tangy, and deeply aromatic, this marinade layers fresh citrus with garlic, ginger, and woody herbs for a result that feels anything but plain. The combination of orange and lemon juice gives it a natural sweetness and acidity that tenderizes protein beautifully, while turmeric adds a warm, golden depth without any heat. For anyone who needs to avoid capsaicin, marinades can be a minefield — so many store-bought versions sneak in chili, paprika, or cayenne without much fanfare. Every ingredient here is straightforward and heat-free, so you get bold, complex flavor with zero compromise. A drizzle of raw honey rounds out the edges if you want a subtle sweetness to balance the citrus. It works beautifully on chicken, pork, or fish, and since it keeps in the fridge for up to three days, you can mix a batch ahead and have weeknight dinners more or less sorted.
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Learn more →Ingredients
4 servings
- ¼ cup fresh orange juice (from about 1 medium orange)
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- ¼ cup extra-virgin olive oil
- 4 cloves garlic, finely minced or grated
- 1 tbsp fresh ginger, finely grated
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp turmeric
- ½ tsp fine sea salt
- 1 tbsp raw honey (optional)
Instructions
- 1
Juice the orange and lemon into a small bowl, then finely grate the lemon zest directly into the bowl.
- 2
Add the olive oil, garlic, ginger, thyme, rosemary, turmeric, and salt to the citrus mixture. Add the honey, if using.
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