A Bright and Zesty Mexican-Inspired Marinade You’ll Want to Put on Everything!
One of the things I find so crave-worthy about Mexican cuisine is how its flavors are always bold yet incredibly well-balanced.
Many of my favorite Mexican-inspired meals are rich and smoky, deliciously spiced, bright and zesty, and subtly sweet…all at once!
This Chili Lime Marinade is no different. It’s a recipe I developed a few years ago with grilling season in mind, but it’s also so versatile it’s become a staple marinade that we come back to again and again for all kinds of proteins and cooking methods.
Inspired by my favorite chili lime seasoning, Tajín, this Mexican-inspired marinade is brightly acidic with a smoky-sweet punch of flavor and it couldn’t be easier to make! You need just 8 simple ingredients, all of which are probably already on hand in your kitchen: tons of fresh lime, smoky and aromatic spices, and the littlest bit of agave nectar for balanced sweetness.
Simply mix it up, in 10 minutes or less, and marinate your favorite protein – chicken, steak, shrimp, tofu, whatever!
You can roast it, sauté it, broil it, or grill it to make everything from grilled chili lime chicken to hands-off sheet pan chicken fajitas or even grilled skirt steak fajitas. Its spices really come to life as the marinade cooks, while its natural sugars transform into beautiful bits of charred, caramelized goodness – it just doesn’t get better than that!
Want more marinade ideas? ⇢ We’ve got you covered. 🙌🏼 Check out our 15 Go-To Grilling Marinades next!
Key Ingredients
This chili lime marinade uses 8 flavor-packed ingredients to create some pretty epic results. It’s punchy, zesty, bright, and has just the right amount of heat with a touch of sweetness.
Plus most of the ingredients come straight from your spice cabinet, making it a quick and easy option any night of the week!
You will need…
- Olive oil – This is the base for the chili lime marinade, helping to combine all the flavors. You don’t need anything too fancy but do aim for a classic extra-virgin olive oil. DeLallo is always my go-to.
- Lime – Both lime zest and juice add tons of acidity and zesty brightness to this marinade. It’s not a Mexican marinade without some fresh lime!
- Spices – Ancho chile powder for mildly spicy heat, cumin for warm earthiness, smoked paprika for some extra smoky depth, and dried oregano for a robust peppery bite. Plus some salt and pepper, of course.
- Garlic – 4 whole cloves add tons of aromatic flavor to the chili lime marinade. Everything is better with garlic, let’s be real.
- Agave nectar – This little touch of sweetness is essential to balance out the citrusy, spicy flavors in the rest of this homemade marinade. Plus the natural sugars caramelize super well on a hot grill or under your broiler, giving any protein or veggie a beautiful char. You can also use honey, pure maple syrup, or even brown sugar if that’s more convenient for you.
Grill Like a Backyard Pro ⭐
Step-by-step tutorials (like how to light the grill without burning your eyebrows off) & obsessively-tested tips (for juicy, charred results). Designed for meat lovers & vegetarians alike!
Shop This Post
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
DeLallo Extra Virgin Olive Oil
Buy Now →
Buy Now → 
Buy Now → 
Buy Now → How to Make Chili Lime Marinade
Don’t let the punch of flavor fool you – this Mexican inspired marinade is still super easy to make.
You only need 10 minutes to mix it up and you are on your way to a seriously impressive dinner.
To make this easy marinade, simply add all the ingredients in a medium bowl, whisk to combine well, and add your protein or veggies of choice. That’s it!
Suggested Marinating Time: The flavor of the chili lime marinade takes a bit of time to sink into the meat. However, since this marinade is so acidic it can’t soak for too long, or else the lime juice can impact the meat’s textures.
After testing this chili lime marinade with a variety of different proteins and different marinate times, I found a 6-hour marinating period is ideal for most proteins and veggies. We do not recommend marinating anything longer than 8 hours.
Meal Prep
If you’d like to marinate something later in the week, I suggest making the marinade in advance so it’s ready to go when you are. You can mix up this chili lime marinade and store it for up to 5 days in your fridge. Then, about 6 hours before you’re ready to get cooking, simply pour the mixture over your chosen meat or veggies. Easy!
Serving Suggestions
Sweet and spicy, bright and zesty, this chili lime marinade is a weeknight dinner come true. It makes pretty much everything that much better!
A few of our favorite uses for this chili lime marinade include…
- Chicken. Boneless skinless chicken breasts and thighs take to this smoky and acidic chili lime steak marinade well. Grill ’em up whole or bake then broil them into perfect Sheet Pan Chicken Fajitas.
- Whole chicken. Whole Grilled Chili Lime Chicken is one of my favorite summer entertaining showstoppers. The meat stays juicy and tender and the skin gets deliciously charred and crisp, all with the perfect blend of smoky heat – SO good!
- Beef. Use as a chili lime steak marinade for another amazing summer dinner. Ribeye, NY strip, or thinly cut skirt steak or flank steak all work beautifully with the bright and zesty flavor of this lime marinade. Slice it up and top with Chimichurri Sauce!
- Pork. Pork’s mild flavor lends really well to this zesty Mexican marinade! Try soaking pork chops or whole pork tenderloin in chili lime marinade before tossing the pork on the grill.
- Seafood. We love adding zesty lime to seafood like salmon, white fish, or shrimp. Serve your seafood with a drizzle of Jalapeno Pesto to kick the heat up a notch.
- Tofu. Use this chili lime marinade to make sofritas-inspired tofu for tacos, burritos, or burrito bowls. A fun plant-based twist!
- Veggies (or Fruit!). This chili lime marinade easily adds irresistible smoky-citrus flavor to summer veggies and also pairs well with grilled fruits like pineapple or mango.
No Grill? Use Your Stovetop or Oven!
If you don’t have access to a grill, this chili lime marinade also works well with many other cooking methods – stovetop, skillet meals, sheet pan meals, etc. Tip! ⇢ To create a similar caramelized grill effect, use a grill pan on the stovetop or finish baked meat under the broiler for a little smoky char. 🔥
I can’t wait for you to try this Chili Lime Marinade! It is the perfect way to dress up your favorite proteins and veggies with a zip of Mexican-inspired flavor. We’re completely obsessed and I think you will be too.
If you do give it a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations!
Print
5-Minute Zesty Chili Lime Marinade
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: ¾ cup 1x
- Category: Sauces & Condiments
- Method: No-Cook, Grilling & Smoking
- Cuisine: Mexican & Tex-Mex
- Diet: Vegan
Description
This Chili Lime Marinade adds bright, zesty, & spiced flavor to everything it touches! Made with just 8 pantry ingredients in 5 minutes or less. Simply mix it up and marinate your favorite proteins, veggies or fruits – from epic steak fajitas to grilled chicken, pork, seafood, and more.
A go-to Mexican-inspired marinade you’ll come back to time & time again!
Ingredients
- 2 pounds meat or veggies of choice
- ½ 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 (see Recipe Notes)
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- ½ teaspoon dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
Instructions
- Mix the chili lime marinade: Add the olive oil, lime zest, lime juice, garlic, agave, ancho chile powder, ground cumin, smoked paprika, dried oregano, kosher salt and ground black pepper to a medium bowl or jar. Whisk or shake to combine. Set aside, or store in an airtight container in the refrigerator for up to 5 days.
- Marinate: Pour the chili lime marinade over your meat or veggies of choice. Cover and marinate in the refrigerator for 6-8 hours.
- Grill as desired. Enjoy!
Notes
- Suggested marinade time: After testing this chili lime marinade with a variety of different marinade times, we found a 6-hour marinade period to be ideal. The flavor of the marinade really sinks into the meat without affecting its texture. Because of the amount of lime juice used in this marinade, I do not recommend marinating longer than 8 hours.
- Jess’ Notes and Tips:
- Ancho chiles are dried poblano peppers with nice mild-medium heat and great flavor. Ancho chili/chile powder is just that – a powder of finely ground ancho chile peppers. I love Simply Organic Ancho Chili Powder, which is certified organic and has wonderful flavor – I keep it stocked in my spice rack at all times, as it’s great for adding extra flavor and mild heat to Mexican-inspired dishes. If you do not have ancho chile powder on hand, you can substitute with “chili powder” for this particular recipe. Standard “chili powder” here in the U.S. is most often a blend of ground chiles and spices like oregano, cumin, and garlic – so it’s not a perfect substitute for pure chile powders all the time, but all of these flavors work well in this chicken fajitas recipe.
- 10-Minute Meal Prep: If you’d like to marinate something later in the week, I suggest making the marinade in advance, whenever you’re meal prepping for the week. Store it in a jar or an airtight container for up to 5 days – the flavors meld together even more as the marinade sits. At least 6 hours before you’re ready to hit the grill, simply pour the marinade over whatever meat or veggies you’re using it on – easy peasy!
Recipe by Jess Larson, Plays Well With Butter | Photography by Eat Love Eat
Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!
This marinade was great. I made a sauce with the leftover marinade and cornstarch slurry, added it to the chicken and broccoli and finished with a scoop of sour cream. Delicious!
Yum, Rachel, that sauce sounds amazing! Such a good idea!