Smoky, acidic, and direct. Chipotle in adobo is already cooked and concentrated, so this marinade builds fast. Lime cuts the smoke, agave holds it all together, and a few hours on the protein is enough to get the flavor all the way through.
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
Coat chicken thighs, pork shoulder, skirt steak, or shrimp and let them sit before grilling. Chicken: 2 to 4 hours. Beef and pork: up to 8 hours. Shrimp: 30 minutes max, the lime starts breaking down the texture after that. Thin with a splash of water or extra lime juice to use as a drizzle or dipping sauce after cooking.
Why This Foundation Works
Chipotle in adobo is already cooked, you are not trying to coax flavor out of raw dried chiles. The concentrated smoke is there immediately. Lime juice opens the surface of the protein so that smoke can settle in. Agave softens the heat and acts as a binder, keeping the marinade clinging to the surface during high-heat grilling rather than burning off in the first minute. Cilantro and garlic give it freshness against the smokiness.
Make It Yours
- Add fresh orange juice to round out the citrus and add sweetness alongside the lime.\n- Add a tablespoon of cumin for a deeper, earthier flavor.\n- Thin with a splash of water or chicken stock if you want it looser for a drizzle.\n- Use it as a quick enchilada sauce base: thin 3:1 with chicken stock and simmer 5 minutes.\n- Swap agave for honey if needed.
Leftover Strategy
Keeps refrigerated for up to 1 week in a sealed container.
Keep Cooking
