Chile Lime Marinade
This chile lime marinade comes together in about two minutes in a single jar. Fresh lime juice gives it sharp acidity, honey rounds off the edges, and minced serrano chiles bring a clean, green heat that you can tame by removing the seeds. Chicken broth thins it into a liquid that coats meat evenly, and because it keeps for two weeks in the refrigerator, you can make one batch and use it repeatedly.
Instructions
Squeeze the limes until you have ½ cup (125 ml/4.2 US fl oz) of juice, and mince the 4 serrano chiles. Leave the seeds in for more heat, or remove them for a milder marinade.
Put the lime juice, honey, minced chiles, chicken broth and salt into a large mason jar.
Close the jar and shake it until the honey and salt have dissolved and the liquid looks evenly mixed.
Store the jar in the refrigerator for up to 2 weeks, and shake it again before each use since the chiles will settle.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
