chicken , pork , chipotle , lime
Chipotle peppers bring smoky heat, lime adds brightness, and a little honey rounds out the flavor. This bold marinade is a natural fit for grilled taco fillings and rice bowls.
Ingredients
- 1/4 cup neutral oil, such as canola
- 1/4 cup fresh lime juice
- 1 chipotle pepper canned in adobo sauce
- 1 tablespoon adobo sauce from the can
- 3 garlic cloves, roughly chopped
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon fine sea salt
Makes: about 3/4 cup, enough for 1 1/2-2 pounds of meat · Prep Time: 10 min · Marinating Time: chicken 1-4 hours; flank steak 2-6 hours; pork tenderloin 2-4 hours
Directions
Add all ingredients to a small blender or food processor.
Blend until mostly smooth. For milder heat, use half the chipotle pepper.
Place the meat in a food-safe resealable bag or covered glass container.
Pour in the marinade and turn the meat to coat.
Refrigerate for the suggested time for your chosen meat.
Remove the meat, let excess marinade drain away, and discard the used marinade.
Grill until cooked through, moving the meat to a cooler area if the honey-rich coating browns too quickly.
Marinade safety: Always marinate in the refrigerator at 40°F or below. Reserve any finishing sauce before adding raw meat. Discard used marinade. Cook poultry to 165°F; whole cuts of beef, pork, and lamb to at least 145°F followed by a three-minute rest; and seafood to 145°F.
