Best Ancho Chili And Lime Marinade Recipes

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SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILI SAUCE



Southwestern Lime Chicken With Ancho Chili Sauce image

From epicurious.com. The sauce can be made ahead of time. I prepare it when I prepare the chicken for marinating.

Provided by Brookelynne26

Categories     Chicken Breast

Time P1DT15m

Yield 8 serving(s)

Number Of Ingredients 18

1/2 cup fresh lime juice
6 tablespoons soy sauce
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 tablespoon minced garlic
1 1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper
8 boneless skinless chicken breast halves
8 slices monterey jack cheese
3 dried ancho chiles, stemmed, seeded, torn into pieces
2 tablespoons fresh lime juice
1/2 cup mayonnaise
2 tablespoons packed brown sugar
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
1/2 teaspoon ground cumin

Steps:

  • For the Chicken: Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
  • Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.
  • Make the Sauce: Place chilies in medium metal bowl. Pour enough boiling water over chilies to cover. Let stand until chilies are soft, about 30 minutes. Drain, reserving 1/2 cup soaking liquid.
  • Puree chilies, 3 tablespoons soaking liquid and lime juice in blender until smooth. Transfer to small bowl. Whisk in mayonnaise, brown sugar, oregano, rosemary and cumin. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using, adding water by tablespoonfuls and stirring if very thick.).

Nutrition Facts : Calories 417.7, Fat 24, SaturatedFat 7.7, Cholesterol 104.3, Sodium 1158.5, Carbohydrate 16.9, Fiber 2, Sugar 8.2, Protein 34.5

ANCHO-LIME MARINATED BBQ CHICKEN



Ancho-Lime Marinated BBQ Chicken image

Provided by Food Network

Categories     main-dish

Time 12h50m

Yield 4 to 6 servings

Number Of Ingredients 8

2 whole chickens
1/2 cup light olive oil
1/2 cup lime juice
1 tablespoon minced garlic
2 tablespoons ancho chili powder
1 tablespoon ground cumin
2 teaspoons black pepper
2 tablespoons Worcestershire sauce

Steps:

  • Cut the chickens into legs, thighs, breasts, and wings and place in a large pan. Whisk together the remaining ingredients in a small bowl and pour over the chicken. Cover the chicken and refrigerate overnight.
  • Preheat the grill. Place the chicken pieces on the grill at a 45 degree angle to establish good grill marks. Once the chicken easily releases from the grill, turn it over to continue cooking. Make sure to season the chicken with salt while it's cooking. Once the internal temperature reaches 165 degrees F, or its juices run clear, remove the chicken from the grill. Let the chicken rest for 5 to 10 minutes before serving.

CHILI LIME CHICKEN



Chili Lime Chicken image

This recipe combines many of the spices that I grew up with and that have become a distinctive part of much of my cooking including dishes such as chili Colorado, posole, and Frontera™ style carne asada. I would describe this dish as more Tex-Mex or New Mexican than Mexican. Serve on a bed of rice or slice thinly for use in tacos or to top a green salad.

Provided by Larry Dean

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h45m

Yield 8

Number Of Ingredients 9

¼ cup ancho chile powder
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
½ teaspoon ground cumin
½ teaspoon chipotle chile powder
⅔ cup canola oil, or more as needed
1 large lime, juiced
8 skinless, boneless chicken breast halves

Steps:

  • Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
  • Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
  • Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.

Nutrition Facts : Calories 301.2 calories, Carbohydrate 2.9 g, Cholesterol 64.6 mg, Fat 21.5 g, Fiber 0.5 g, Protein 24 g, SaturatedFat 2.2 g, Sodium 929.5 mg, Sugar 0.8 g

ANCHO CHILE MARINADE



Ancho Chile Marinade image

You can use any meat with this marinade. I have tried it with beef, pork, and even seafood. This recipe is directly from the Founder, CEO, and Chef of Chipotle Mexican Grill. I hope you enjoy it as much as I do!

Provided by cervantesbrandi

Categories     Meat

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

1 (2 ounce) package dried ancho chiles (or dried pepper of choice)
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 garlic cloves
1/2 red onion, quartered
1/4 cup vegetable oil
2 lbs skirt steaks

Steps:

  • Soak dry chiles in water overnight or until soft. Remove seeds. Add all ingredients except meat in food processor. Puree until smooth.
  • Spread mixture over meat and refrigerate at least one hour, up to 24 hours.
  • Heat grill to about 400 degrees, or if cooking inside heat small amount of oil in skillet or grill pan over high heat. Salt meat to taste. Grill meat about 4 minutes per side, depending upon thickness, until done.

SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILI SAUCE



Southwestern Lime Chicken with Ancho Chili Sauce image

Categories     Chicken     Pepper     Marinate     Low Carb     Lime     Summer     Bon Appétit

Yield Makes 8

Number Of Ingredients 12

1/2 cup fresh lime juice
6 tablespoons soy sauce
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 tablespoon minced garlic
1 1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper
8 skinless boneless chicken breast halves
8 slices Monterey Jack cheese
Ancho Chili Sauce

Steps:

  • Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
  • Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.

SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILE SAUCE



Southwestern Lime Chicken with Ancho Chile Sauce image

Categories     Sauce     Chicken     Marinate     Dinner     Lime

Yield Makes 8 servings

Number Of Ingredients 13

1/2 cup fresh lime juice
6 tablespoons soy sauce
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 tablespoon minced garlic
1 1/2 teaspoons chili powder
1/2 teaspoon cayenne
8 skinless boneless chicken breast halves
8 slices Monterey Jack cheese
Ancho Chile Sauce (recipe follows)
Special equipment: Gas or charcoal grill

Steps:

  • Combine the lime juice, soy sauce, oil, sugar, herbs, garlic, chili powder, and cayenne in a medium bowl; whisk to blend. Place the chicken in a 13 by 9-inch glass baking dish 2 inches deep. Pour the marinade over. Cover and refrigerate overnight, turning occasionally.
  • Prepare a grill to medium-high heat. Remove the chicken from the marinade and grill until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken piece; cover the grill and cook until the cheese melts, about 2 minutes. Transfer the chicken to plates. Serve with Ancho Chile Sauce.

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An Intro to Ancho Chili and Lime Marinade Recipes:

If you’re a foodie who enjoys a mix of sweet, tangy, and spicy with every bite, then ancho chili and lime marinade recipes are a must-try! These marinades are some of the most versatile, easy-to-make, and flavorful recipes out there that work great with a variety of meats, poultry, and seafood. Ancho chili is a dried, smoked poblano pepper with a mild to a medium heat level that adds a smoky, earthy flavor to the marinade while lime juice contributes a bright, refreshing citrus aroma and taste. What’s even better is that this combination is fairly customizable, and you can adjust the spice level according to your preference.
Health Benefits:
Besides being delicious, ancho chili and lime marinade recipes offer several health benefits that make them worthy of addition to your menu. Ancho chili is packed with Vitamin A which plays an essential role in maintaining healthy skin, vision, and pre-birth development. It also helps in keeping your immune system strong, preventing infections and illnesses. Lime juice, on the other hand, is rich in Vitamin C, which plays several vital functions, including aiding in the absorption of iron, boosting immunity, and reducing inflammation. It also contains flavonoids, which act as antioxidants, protecting the body against free radical damage.
Meat Options:
One of the best things about ancho chili and lime marinade recipes is that they aren’t limited to just one meat option. They work great with a variety of meats, poultry, and seafood. You can use them to marinate chicken breasts, pork ribs, beef, shrimp, and even fish fillets. Simply adjust the cooking time and temperature according to the meat type.
Vegetarian Options:
Vegetarians needn’t be left out either! With ancho chili and lime marinade recipes, you can spice up their grill by using firm tofu or veggies like eggplant, mushrooms, or portobello. With the marinade, veggies get a flavorful and zesty kick and turn tender and juicy.
Preparation:
Preparing ancho chili and lime marinade recipes is a breeze! Most recipes require you to blend ancho chili powder or whole ancho chili with garlic, salt, and lime juice in a food processor. You can also add other seasonings or ingredients like olive oil, honey, chopped cilantro, or chipotle pepper for a smokier and spicier kick.
Marinating:
Once the marinade is prepped, transfer it to a ziplock bag or an airtight container and add the meat or veggies you want to marinate. You can keep the marinated food in the fridge for a few hours or overnight for the flavors to seep in properly. Before grilling or cooking, let the meat rest at room temperature for around 20-30 minutes to ensure even cooking.
Uses:
Ancho chili and lime marinade recipes bring a unique twist to your usual barbequed meats, and the possibilities are endless. You can use marinated meats to make tacos, burritos, salads, and sandwiches. Or serve them alongside grilled veggies and rice for a well-rounded meal. You can also refrigerate any leftover marinade to use as a dipping sauce or dressing for salads.
Conclusion:
In conclusion, ancho chili and lime marinade recipes are a perfect combination of flavors that can take your barbeque game to the next level. They’re not only incredibly delicious, but they also offer numerous health benefits courtesy of their nutrient-rich ingredients. With a variety of meat, poultry, and vegetarian options, it’s a marinade that everyone can enjoy. The next time you’re looking for a quick and easy way to entertain guests or simply want a flavor-packed meal, give ancho chili and lime marinade recipes a try!
Ancho chili and lime marinade is a delicious and versatile marinade that can be used on a variety of meats and vegetables. The combination of spicy and tangy flavors makes it a popular choice for those who enjoy bold and exciting tastes. When making ancho chili and lime marinade, there are a few valuable tips that can help improve the flavor and ensure that the marinade is applied correctly.

Tip #1: Quality Ingredients

The first and most important tip when making ancho chili and lime marinade is to use high-quality and fresh ingredients. The quality of the ingredients used will have a significant impact on the final outcome of the dish. Ancho chili peppers should be fresh, plump, and unblemished. Dried chili peppers that are stale or old will not provide the desired depth of flavor. When it comes to the lime, using fresh lime juice is essential. Bottled lime juice can be used as a substitute, but fresh lime juice is more flavorful and has a brighter color.

Tip #2: Soak and Rehydrate the Peppers

Ancho chili peppers are dried, which means that they can be tough and difficult to work with. To get the most out of the peppers, it is important to soak and rehydrate them before using them in the marinade. Soaking the peppers in hot water for 20-30 minutes will help to soften them, making them easier to blend and increasing the flavor infusion.

Tip #3: Experiment with Spices and Herbs

While ancho chili and lime are the stars of the marinade, experimenting with other spices and herbs can help to elevate the flavor profile. Cumin, garlic, oregano, and coriander are all popular spices that can be used in ancho chili and lime marinade. Fresh herbs like cilantro and parsley can also provide a burst of fresh flavor.

Tip #4: Use the Right Meat and Vegetables

Ancho chili and lime marinade works well with a variety of meats and vegetables, but some work better than others. Meats that are more robust, such as beef and pork, can stand up to the bold flavors of the marinade. Chicken and fish are also good choices, but may require a shorter marinating time to prevent the acid in the lime from "cooking" the meat. Vegetables like bell peppers, zucchini, and onion also work well with ancho chili and lime marinade.

Tip #5: Marinating Time

Marinating time is an important factor in the success of ancho chili and lime marinade. While it is tempting to marinate your meat or vegetables for as long as possible to maximize the flavor infusion, there is a limit to how long you should leave them in the marinade. Ideally, meats should be left to marinate for at least 30 minutes and no more than 24 hours. Vegetables only require 30 minutes to an hour of marinating time because their texture is more delicate.

Tip #6: Proper Application of Marinade

When applying the ancho chili and lime marinade, it is important to do so evenly over the meat or vegetables. It can be helpful to rub the marinade into the meat with your hands, ensuring that it gets into all the nooks and crannies. When grilling, it's a good idea to brush more marinade onto the meat during the cooking process to keep it from drying out.

Tip #7: Avoid Overcooking

Overcooking the meat or vegetables can cause them to become dry and tough, which can ruin the overall dish. It is crucial to monitor the cooking process and avoid overcooking. If using a meat thermometer, be sure to take the temperature of the thickest part of the meat to ensure that it has reached the appropriate temperature.

Conclusion

Ancho chili and lime marinade is a flavorful and versatile marinade that can take your grilling game to the next level. By using high-quality ingredients, soaking and rehydrating the peppers, experimenting with spices and herbs, and properly applying the marinade, you can create a mouth-watering dish that your friends and family will love. Just be sure to pay attention to the marinating time, avoid overcooking, and enjoy the delicious results.

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