Chipotle Bourbon Marinade

26 Jul

Make this. You will wonder how you ever lived without. No, really.

Marinate chicken or shrimp, grill vegetables, add to quesadillas, slather it on tofu or tempeh, scramble in eggs, make a vinaigrette, rub on steaks, add to ketchup and use in burgers or fries, on and on and on.

Make a lot of this and portion it out into ziploc bags and freeze to have on hand when life/food needs some spicing up. No bourbon on hand? You can use vodka or tequila too!

It’s like the ‘little black dress’ of marinades. A spicy little black dress.

Annnnnddddd, it’s so easy. SO easy. You simply need  the ingredients and a food processor (or blender). What would be easier? I come over and do it for you? Holler, we can make arrangements. I mean, there is booze involved, so it won’t take much else to convince me.

Why you should eat this? 

Be brave. Eat spicy foods.

In general, hot, spicy foods are stimulants. They stimulate the circulation and raise body temperature. If you live in a hot climate (obvs not here in SF), the increase in body temperature can make you feel cooler by diminishing the difference between you and the surrounding air, by inducing sweating, which cools the body when the perspiration evaporates. Perfect summer time sauce, if you are some place in the world where it is hot. If you are here in SF, well the spicy food will warm you temporarily, then there  is the booze.

Chipotle and Bourbon Marinade 

  • 1 can (7 oz) chipotle chiles in adobo
  • 3 tablespoons Bourbon (tequila or vodka)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon ketchup
  • 3 cloves garlic, chopped
  • 2 tablespoons honey (can use 1 tbsp brown sugar)
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil

Place all ingredients in the food processor and blend. Tasting is important here, if you think the sauce it too spicy for your liking, add more lime and honey (or brown sugar), maybe more ketchup, blend some more. Keep testing flavors until it is to your taste.

If you don’t like it at all, at least you have booze.

** Marinade should be more thick than it appears in this picture… not sure why it looks so thin here. Clearly, I haven’t been working on my photography skills as promised. Guilty.

I like to marinate chicken drums and thighs in this for a few hours and then bake at 400 degrees for 50 minutes or so. Serve with rice and beans. That char on the skin – my favorite.

Trust me, so good.

Nichole

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2 Responses to “Chipotle Bourbon Marinade”

  1. griffinsgrub July 26, 2012 at 3:28 pm #

    You had me at bourbon….and then I saw it was Bulleit! My new favorite. I’ll be trying this one out. Thanks for sharing.

  2. Leeana July 26, 2012 at 7:04 pm #

    Sooo doing this! Richie loves spicy! 😀

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