From the Chef: Garlic Chili Lime Marinade


By Mark Marques

This really delicious marinade is awesome on Chicken, Pork, Beef or Seafood. I recently used it on boneless, skinless chicken breasts and marinated them overnight.

A half hour before I was ready to grill, I removed the chicken breast and let it sit until my grill was hot. I had my grill at low which brought the temperature to 350 degrees. I let them cook for five minutes and turned them 1/4 turn for grill marks and let them cook for an additional 5 minutes on that side. I then flipped them over and repeated the process, turning the chicken 1/4 turn at the five minute mark. After an additional 5 minutes, I used my meat thermometer to ensure doneness and that the juices run clear in the meat. I removed the chicken from the grill and let the chicken rest for 5 minutes to let the juices settle in the meat. 


  • ¼ Cup Vegetable Oil
  • ¼ Cup Olive Oil
  • 1 Tbsp. Minced Garlic
  • 2 Tsp. Herb de Provence (or your favorite herb blend)
  • Zest of 1 Lime
  • Juice of 1 Lime
  • 1 Tbsp. Sriracha Chile Paste
  • ½ Tsp. Red Chili Flakes (optional)
  • 2 Tsp. Salt (to taste)
  • 1 Tsp. Pepper (to Taste)


Mix all ingredients in a medium bowl. Taste for Salt and Pepper levels and adjust as needed. This will marinate up to 5-7 pounds of meat.

Marinate Steaks (Rib-eye, sirloin, Strip or other grilling steaks), or Pork Chops overnight. Marinate cut up chicken pieces or boneless/skinless chicken breasts/thighs for 6-8 hours or overnight, Fish (Halibut, Cod, Shrimp, Scallops, and Swordfish) for a couple of hours.

Grill meat, chicken or fish and seafood according to their proper doneness and temperature.

This marinade can also be brushed on vegetables like mushrooms, zucchini, eggplant and squash on the grill as well. Separate a small amount to coat the veggies. (Do not use the marinade on veggies if it has had meat in it.)


Chicken can be oven roasted as well.

For a great taco/burrito/quesadilla filling, place marinated boneless/skinless chicken pieces or boneless pork chops in the crock pot with ½ cup water in the morning and when you get home, shred or dice the meat with two forks and use as needed.

Mark Marques is a graduate of the New York Restaurant School in New York City. He graduated with Top Honors. Mark has several years of experience in the Restaurant industry starting when he was kid working at his parent’s Italian Restaurant, Ducci’s, in Colorado. After serving in the US Navy, Mark attended culinary school and went onto work in some of the busiest eateries in the New York City, including in the Lincoln Building, the Empire State Building, Times Square, the South Street Seaport and Pier 17. Mark has also run restaurants for Club Med as well in his current city of Las Vegas. Please feel free to contact Mark at this newspaper with any questions concerning food, liquor, beer, wines, and cooking tips.


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