Citric Acid Free Smoky Paprika Cilantro Lime Marinade
This marinade punches way above its weight — smoky, earthy, and bright all at once, with smoked paprika and cumin doing the heavy lifting alongside a hit of fresh garlic and cilantro. The lime juice and zest bring that citrusy lift you'd expect from a great marinade, and because it comes straight from whole limes rather than any processed or additive-laden bottled product, it works beautifully for anyone avoiding manufactured citric acid in their food. That distinction matters more than people realize — commercial citric acid is a common hidden ingredient in store-bought marinades and spice blends, so making your own from scratch is the cleanest route. Whisking the olive oil with the lime juice creates a loose emulsion that helps the spices cling evenly to whatever you're coating, whether that's chicken thighs, fish fillets, or a tray of vegetables. The turmeric adds a subtle warmth and gorgeous golden hue, while the optional cayenne lets you dial the heat up or down depending on your crowd. It comes together in minutes and keeps in the fridge for up to three days, so you can prep ahead and have a flavor-packed weeknight dinner ready to go with almost no effort.
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Learn more →Ingredients
4 servings
- ¼ cup extra virgin olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper (optional)
- 3 cloves garlic, finely minced
- ¼ cup fresh cilantro, finely chopped
- ¾ tsp fine sea salt
- ¼ tsp black pepper, freshly ground
Instructions
- 1
Combine the olive oil, lime juice, and lime zest in a small bowl and whisk until the oil and juice are loosely emulsified.
- 2
Add the smoked paprika, cumin, turmeric, cayenne (if using), garlic, salt, and black pepper. Whisk until the spices are fully incorporated and the mixture is uniform in color.
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