Best Chipotle Marinade Recipes

CHIPOTLE MARINADE FOR GRILLED CHICKEN

Steps:

• Add all ingredients into the work bowl of a food processor.
• Process until pureed.
• Transfer mixture to a bowl or ziploc bag, add chicken, and let sit in marinade overnight.
• Grill chicken for 6-8 minutes per side.

CHIPOTLE MARINADE

Steps:

• puree all ingredients in a blender. pour the marinade into a zip-lock bag. add chicken or pork and marinate 30 minutes in the fridge, occasionally flipping the bag to distribute.

MEXICAN CHIPOTLE MARINADE

Steps:

• In a small saucepan, combine the chipotles and their sauce with the rest of the ingredients.
• Simmer over high heat until reduced by one third,about 3 minutes.
• Transfer contents of the pan to a blender.
• Puree until smooth.
• Note:Marinate chicken or pork for 2 hours in 1/4 of the marinade.
• Grill pork chops or chicken.
• Serve with the leftover sauce.

GRILLED OR PAN ROASTED PORK TENDERLOIN IN HONEY LIME CHIPOTLE MARINADE RECIPE - (4.6/5)

Steps:

• Trim tenderloins of fat and silver skin as much as possible. Place in a large ziploc bag or other container to marinate. In a bowl combine lime juice, zest, honey, salt, and garlic powder. Stir to combine, then pour half over tenderloins, reserving half for sauce. To tenderloins add chiles and adobo sauce. Seal and marinade in fridge. About 30 minutes before you are ready to cook, remove pork from fridge and allow to come to room temperature. Preheat oven to 425°F. In a large, heavy oven-proof skillet (like a cast iron skillet), heat enough oil to coat over medium high temperature. Remove tenderloins from marinade and sear in hot skillet on all sides. Place the skillet in the oven and roast tenderloins for about 15 min. Check temperature with an instant read thermometer. Remove pork from the oven at approximately 140-145, cover pork in skillet with foil. Let rest on the counter for 5-10 minutes or until temperature rises to 150. Remove pork to a cutting board, pour reserved lime juice mixture into skillet with meat juices and heat on high. Allow sauce to reduce and thicken slightly, then pour over sliced pork tenderloins. If you don't have enough sauce or it thickens too much you can add a little water and continue simmering it until it is the quantity and thickness you want. Garnish with freshly chopped cilantro. If you choose to grill, start at step 5 and grill your tenderloins about 15 minutes. Remove from the grill to a platter at 140°F. Pour reserved lime juice mixture over meat and cover with foil. Allow to rest 10 minutes. Then slice, garnish with cilantro and serve.

CITRUS CHIPOTLE MARINADE WITH A AVOCADO DIPPING SAUCE

Steps:

• Marinade -- add everything in a large baggie and mix well by shaking. Add your chicken, shrimp, pork, fish, whatever you want. Remember, seafood takes less time. Scallops maybe 30 minutes, shrimp 1-2 hours, fish depending on the thickness 1-3 hours, chicken 4-8 hours, bone in, even over night, pork chops thin 4 hours, thick cut 6, tenderloin 8-12.
• Grilling -- Just prepare your dish for grilling. Outside grill or inside grill pan or even oven. Cook as you would normally do according to your recipe.
• Dipping Sauce -- Just puree everything in a small food processor until well blended. Chill and serve with your grilled dish.
• This is also a great dip for quesadillas, tacos, etc or use as a salad dressing.

CHIPOTLE MEXICAN GRILL ANCHO CHILE MARINADE FOR MEAT RECIPE

Steps:

• Soak dry chiles in water overnight or until soft. Remove seeds. Add all ingredients except chicken in food processor. Puree until smooth.
• Spread mixture over chicken breasts and refrigerate at least one hour, up to 24 hours.
• Heat grill to about 400 degrees F, or if cooking inside, heat small amount of oil in skillet or grill pan over high heat. Salt chicken breasts to taste. Grill chicken breasts about4 minutes per side, depending upon thickness, until done.
• Serve with rice, black beans, or choice of side dish. Garnish with fresh cilantro.

ANCHO CHILE MARINADE FOR MEAT ALA CHIPOTLE

Steps:

• Soak dried chilis overnight in water until soft.
• Remove seeds.
• Add all ingredients, except chicken to a food processor, puree until smooth.
• Spread mixture evenly over chicken and refrigerate at least 1 hour, but up to 24 hours.
• Heat grill to 400°F.
• Salt chicken breasts to taste.
• Grill for about 4 minutes per side, until done.
• Garnish with fresh cilantro.

CHIPOTLE-LIME CHICKEN MARINADE

Steps:

• 1. Whisk together chile, 4 teaspoons lime juice, 3 tablespoons olive oil, cilantro, 1/4 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in small bowl; set aside. 2. Whisk together remaining lime juice, remaining 3 tablespoons olive oil, remaining teaspoon sugar, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, garlic, and water in medium bowl. Place marinade and chicken in gallon-size zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate 30 minutes, flipping bag after 15 minutes. 3. Drizzle with reserved sauce and serve after plated.

MARINATED FLANK STEAK WITH CHIPOTLE MARINADE

Steps:

• Score the flank steak on both sides to tenderize the meat.
• For the marinade, combine the oil, lime juice, garlic and cumin.
• Add the marinade to the meat. Marinate steak in this mixture for up to 2 days.
• For the glaze, mix the honey, mustard, hoisin, lime juice, chipotles and garlic in bowl. Set aside. (can make ahead of time).
• Grill steak, basting with glaze until done. Let steak sit for 5 minutes.
• Slice steak against the grain.

CHIPOTLE APPLE MARINADE

Steps:

• Put everything in a blender and buzz. Marinate Pork Chops overnight or longer.

CHIPOTLE CHILE LIME MARINADE

Steps:

• Combine spices in a large zipper bag.
• Add lime juice and oil.
• Seal bag and mix by kneading until all powder and juice are blended together.
• Place your choice of meat in the bag, seal and toss around until all meat is coated.
• Marinate about an hour depending on the meat you have chosen.

MY CHIPOTLE LIME MARINADE

Steps:

• Put all ingredients into blender bowl. Blend on low initially and then move to high to puree for about 30 seconds. Marinate chicken or steak for 1-8 hours, Mushrooms for 30 min.

SPICY CHIPOTLE MARINADE

Steps:

• Heat oil in a small saucepan over medium heat.
• Stir in garlic and cook for 15 seconds, or until the fragrance is released.
• Remove from heat to cool lightly.
• Stir in remaining ingredients and boil once more.
• Remove from heat and let cool to room temperature.
• Set aside 1/2 cup to serve at the table.
• Use remainder to marinate poultry, meat and seafood before grilling.
• Discard used marinade.

SPICY CHIPOTLE MARINADE

Steps:

• Heat oil in a small saucepan over medium-low heat
• Stir in garlic and cook 15 seconds or until garlic releases its fragrance
• Remove from heat to cool slightly
• Stir in remaining ingredients and bring to a boil
• Remove from heat and cool to room temperature
• Set aside 1/2 cup to serve at the table
• Use remainder to marinate poultry, meat or seafood before grilling
• Discard used marinade

CHIPOTLE BEEF/CHICKEN MARINADE RECIPE - (4.5/5)

Steps:

• Blend in food processor until smooth. I slow cook my meat in a crock pot then cooled it before coating with this marinade. I can use this right away for burritos or fajitas or store for future use. A little goes a long way and it comes in handy for quick dinners.

CHIPOTLE CHICKEN & STEAK MARINADE

Steps:

• Soak dry chilies overnight in water, until soft. Remove seeds. Add all ingredients except meat in food processor. Puree until smooth. Spread mixture over chicken, or other meats and refrigerate at least one hour, up to 24 hours. After marinading, heat grill to about 400 degrees F, or if cooking inside, heat small amount of oil in skillet or grill pan over high heat. Salt meat to taste (optional), and grill lightly, turning only once, until done. 4 minutes per side for chicken, 8-10 minutes per side for 3/4" thick steak.

CHIPOTLE MARINADE

Steps:

• Blend the vinegar,oregano, chipotles, garlic, brown sugar and pepper; process until smooth. Add olive oil in a steady stream. Refrigerate. Return to room temp before using. Marinates up to 4 lbs of meat or poultry.

CHIPOTLE'S CHICKEN MARINADE

Steps:

• Soak dry chilies overnight in water, until soft. Remove seeds. Add all ingredients except meat in food processor. Puree until smooth. Spread mixture over chicken, or other meats and refrigerate at least one hour, up to 24 hrs. After marinating, heat grill, to about 400 degrees F, or if cooking inside, heat small amount of oil in skillet or grill pan over high heat. Salt meat to taste, and grill lightly, turning only once, until meat done. 4 minutes per side of chicken.