Smoky, acidic, and punchy with garlic, this chipotle marinade is built for grilling. The lime and agave balance the heat, and the cilantro keeps it fresh.
Ingredients
- 375 ml (1½ cups) chipotle in adobo, chopped
- ¼ bunch cilantro, chopped
- 2 tsp garlic, minced
- 3 tbsp lime juice
- 1½ tbsp agave syrup
Instructions
- 1Blend all ingredients until smooth.
- 2Taste and adjust lime juice or agave as needed.
- 3Store refrigerated in a sealed container.
Cook's Note
Taste the marinade before using, chipotle heat varies a lot between brands. If it's too hot, add more agave or lime juice to balance it. It should have a clear kick but not burn.
How to Use This
Marinade for grilled meats. Use 1–2 hours for chicken, up to 4 hours for beef and pork. Can also thin and serve as a dipping sauce.
Why This Foundation Works
Lime juice is acidic enough to start softening the surface of the meat, which lets the smoky chipotle and garlic flavors get deeper in as it marinates. The agave softens the heat and helps the marinade cling to the surface rather than running off.
Make It Yours
- Add fresh orange juice for a citrus variation.
- Include a tablespoon of cumin for a smokier, earthier flavor.
- Thin with a little water if the consistency is too thick to coat evenly.
Leftover Strategy
Keeps refrigerated for up to 1 week in a sealed container.