Chili Lime Marinade made with olive oil, lime, garlic, and bold spices for steak, chicken, or vegetables.

Scale

2 pounds meat or veggies of choice

1/2 cup olive oil

2 limes, zested and juiced

4 cloves garlic, finely chopped or grated

2 tablespoons agave nectar or honey

2 teaspoons ancho chile powder

1 1/2 teaspoons ground cumin

1 1/2 teaspoons smoked paprika

1/2 teaspoon dried oregano

2 teaspoons kosher salt

1 teaspoon ground black pepper

1. Add olive oil, lime zest, lime juice, garlic, agave, ancho chile powder, cumin, smoked paprika, oregano, salt, and pepper to a bowl or jar.

2. Whisk or shake until fully combined.

3. Pour over meat or vegetables and coat evenly.

4. Cover and refrigerate for 6 to 8 hours.

5. Grill as desired and serve immediately.

Store marinade in refrigerator up to 5 days.

Shake well before using.

Adjust spice level by increasing ancho chile powder slightly.