The Sriracha Lime Marinade You’ve been Asking for…
Mom, can we have it? Can we? Can we? Mom? Mom? Mom? Mom?
Sweet baby Jesus, the number of times I am asked for this marinade, I’ve been dying to share it with you. No more on the spot texts, emails, or displays of my poor memory.
It really is yummy though. And it really will change – your – life – James Lipton (or Will Ferrell playing James Lipton).
Sriracha Lime Marinade: Brings Any Protein to Life
Pork. Chicken. Fish. Tofu. Who knew? This puppy has so much flavor it seeps into whatever you marinade.
Tips for Marinating
- Marinade your protein for at least 2 hours.
- Try to flip it every 30-60 minutes.
- After you pull your protein out of the marinade, you’ll need to season it with salt. I prefer a high quality sea salt because of the high mineral content sea salt contains. Salt enhances flavor.
- Don’t cook your protein super cold. Let it sit out for about 15-20 minutes.
How to Make Life-Changing Sriracha Lime Marinade
Dairy-free, Gluten-free, Refined Sugar-free, Vegan
Life-Changing Sriracha Lime Marinade
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lime juice also tastes great with half lemon juice, half lime
- 1/4 cup fresh cilantro unchopped (1/4 cup mint also tastes great!
- 2 tsp sriracha
- 2 tsp maple syrup or light agave nectar
- 1/2 of a large shallot
- 1/4 - 1/2 tsp cumin depends on the freshness of your spices
- 1/2 tsp sea salt
- Makes about 1/2 cup, enough for 1 lb of protein
- Put all ingredients in a small food processor or blender and blend for 20-30 seconds until smooth.
- Pour marinade over protein in a ziploc bag, reserving a few tablesoons for basting or to top protein after cooking. (You don't have to reserve any, up to you.)
- Marinade for at least 2 hours, turning every 30-60 minutes.
- Twenty minutes before ready to cook, remove protein from marinade and salt all sides with coarse sea salt.
- Grill, roast, or saute. Enjoy!
How Else Do I Use this Sriracha Lime Marinade?
It’s great on cooked whole grains/seeds, like quinoa or bulgur wheat salads. Wakes up cooked veggies, like broccoli and leafy greens. Also makes a great topper to a spinach salad. Sky’s the limit. Let me know how you like it!