May 4, 2015

Chipotle Marinade!!!!!!!



Why the exclamation points? BECAUSE I AM IN LOVE WITH THIS STUFF. Since discovering it, this is something I will never, ever NOT have in my freezer, stored in individual little baggies for multiple meals.

I dunno where this recipe originated, and I’m sure it’s nothing that special or too different from other chipotle marinades out there. The real amazingness about it is it’s simplicity and versatility AND OVERALL DELICIOUSNESS!

I contributed the recipe as a post to a verrrrry yummy website called Young, Married and Chic. You can find the recipe here and some photos from my first night making it. Oh heaven.

I pretty much ummmm….quadruple the recipe and even throw in what is pretty much 6 or 7 times the amount of garlic for an already quadrupled recipe. The key to this marinade is just tasting. It will be SPICY….if you don’t like spicy, more brown sugar! Still too hot? More garlic and ketchup! Too sweet now? More vodka! Love cilantro? Put some cilantro in that bitch! Aaah endless possibilities. I’m not sure where this recipe originally comes from, but my trainer gave it to me and I am forever grateful.


To make enough to save, I pour 4 cans which is usually around 12 peppers or so. From that, I pour in enough vodka to make it perfectly mushy even when frozen. Easy to scoop into a pot from the freezer bags, and mmmm flavor country. After making it so many times now, I’ve realized that measuring is overrated when it comes to this. As long as you use all the ingredients, you have a gold mine!


Look at this ridiculous elephant garlic banananess! The best use for this giant garlic is roasting it…it turns into a yummy paste for spreading on whatever you want (your body), but it is also great for the marinade. Peel 10 little cloves or a couple of these monsters! The flavor isn’t quite as strong, but it does jusssst fine. God I love garlic.



Bag into little baggies! I love sautéing shrimp with a few scoops of frozen marinade for lunch with a light salad to cool off that tongue. But you MUST bake chicken legs and bone-in thighs with this.

I gotta stop. I’m starving. And I know I have a ton of this in my freezer right now so I’ll be making home cured bacon and munching on chipotle shrimp as soooooon as I get home on monday….

Enjoy! xx


  • two 7-ounce cans chipotle peppers in adobo
  • 3 tablespoons vodka
  • 2 tablespoons fresh lime juice
  • 1 tablespoon ketchup
  • 1 clove garlic, chopped
  • 2 teaspoons packed light brown sugar
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil


Put everything in a blender and hit puree. It’s really that easy. Use some of it, freeze some of it – you’ll see, it’ll all work out.

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