From the Chef: Garlic Chili Lime Marinade

By Mark Marques

Football season is here! And I am so happy that it is! Having been to many a tail-gate party and to friends’ houses to watch the games, I saw a lot of similar recipes each time, and they were not always healthy nor that delicious. The food was just there. Why do that to your friends, family or to yourself! I created this recipe for a healthier and tastier tail-gate party. This recipe is still delicious, has great flavor and is easy to make. You will be the hit at the stadium or at home during half-time! If you have any questions or need help with any type of cooking, write to me. I will respond as quickly as possible. Thank you and enjoy!

I created this recipe when my cousin asked me to come up with something different, clean tasting and spicy. This versatile marinade accomplished what I set out to create! It is great on a variety of meats and seafood, as well as vegetables.

(As with all recipes, read thoroughly and gather all ingredients prior to starting.)


  • 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 over-night. 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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