Badia Mojo Marinade Sauce, 128 fl. oz., 4 Per Case

Badia Mojo Marinade Sauce brings bold, citrus-forward flavor to your kitchen with a ready-to-use formula rooted in real fruit juice. Designed for high-volume foodservice operations, this marinade coats chicken, pork, turkey, fish, and a variety of meats with a tangy, savory profile that penetrates deeply and delivers consistent results every time.

Uses

• Marinate chicken, pork, or turkey before grilling, roasting, or braising
• Use as a braising liquid for slow-cooked pulled pork or shredded beef
• Brush onto fish fillets during the last few minutes of cooking for a bright, citrus glaze
• Employ as a finishing sauce over roasted or smoked meats
• Use as a wet rub base mixed with garlic, herbs, or spices for more complex flavor layers

Who Would Benefit

• Restaurants, cafes, and bistros seeking a versatile, ready-to-use marinade for their protein lineup
• Caterers preparing large-batch marinated dishes for events and buffets
• Food trucks and pop-up kitchens needing fast, consistent flavor without prep time
• Institutional kitchens in hospitals, schools, or corporate cafeterias with dietary compliance needs

Serving Ideas

• Marinate chicken thighs overnight, then grill and serve with rice and plantains
• Toss shrimp in mojo for 15 minutes, then sear quickly and serve over a crisp salad
• Use as a table-side finishing drizzle over roasted pork shoulder
• Combine with olive oil and vinegar for a quick mojo vinaigrette on side salads
• Baste turkey breast during roasting for a citrus-kissed holiday centerpiece

Recipes

Mojo-Marinated Grilled Chicken

Ingredients:

• 8 chicken thighs, bone-in, skin-on
• 2 cups Badia Mojo Marinade Sauce
• 4 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• Freshly ground black pepper to taste
• Fresh cilantro and lime wedges for serving

Directions:

1. Combine the mojo marinade, garlic, oregano, cumin, and black pepper in a large bowl or resealable bag.
2. Add the chicken thighs and turn to coat evenly. Refrigerate for at least 2 hours, ideally overnight.
3. Preheat grill to medium-high heat (around 375–400 °F).
4. Remove chicken from the marinade, letting excess drip off. Discard used marinade.
5. Grill chicken skin-side down for 6–7 minutes until skin is crisp and lightly charred. Flip and cook another 6–8 minutes until internal temperature reaches 165 °F.
6. Rest for 5 minutes, then garnish with fresh cilantro and lime wedges. Serve with rice, black beans, or fried plantains.

Typical Customer

Foodservice operators — from independent restaurants to multi-unit chains — who need a kosher-certified, gluten-free, halal-certified marinade without added MSG. Bulk buyers value the case format and the ready-to-use convenience that reduces prep labor while meeting diverse dietary requirements.