All Purpose Lime Marinade

Rating: 3.56 stars
9 Ratings
  • 5 star values: 1
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

An extremely simple marinade for beef, chicken, seafood, pork.

By ANTHONYTHEOBALD

Gallery

Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
4
Yield:
1 /2 cup
Nutrition Info
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • To make the marinade, whisk together the lime juice, teriyaki sauce, green onions, ginger, and ancho powder.

    Advertisement

  • To use, marinate your chosen meat for 2 to 4 hours. Grill over hardwood charcoal.

Nutrition Facts

Per Serving:
18 calories; protein 0.8g 2% DV; carbohydrates 4.2g 1% DV; fatg; cholesterolmg; sodium 346.9mg 14% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

JARRIE
Rating: 4 stars
07/19/2010
I made this for the Recipe Exchange Group Recipe for the week of July 12th. We liked this fine have no problems with the amount of lime juice. I didn't find that this marinade had a great deal of oomph even though I marinated for more than 24 hours (flat iron steak which is the only kind of steak we like). In the future I would vastly increase the ancho and add some garlic! But it is as advertised a simple marinade & it isn't overwhelmingly Asian-flavored (despite the teriyaki and ginger) at least on beef. I served this steak sliced into a greenleaf salad topped with Gorgonzola dried cherries and almonds. Thanks for the recipe! Read More
Helpful
(8)

Most helpful critical review

laughingmagpie
Rating: 2 stars
07/14/2010
I made this for recipe group. I tripled the recipe and marinaded 2 pork loin roast for 4 hours then grilled them. I made the recipe as directed but halfed the chile powder because hubby isn't a fan of heat. I must state that I was not very impressed good lime flavour but not much else. No hint of the teriyaki and I feel that this recipe would be out of balance even with the extra chile powder because heat and acid don't balance well without sweet or creamy (oil)... The taste was very acidic and I countered that by reducing the marinade after removing the meat and straining out the other bits.. I added honey a lot of honey and served it along side the meat. I probably won't make this again because other recipe serve me better.. Lots of lime maybe some heat if that punches your buttons carry on.. Read More
Helpful
(15)
9 Ratings
  • 5 star values: 1
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
laughingmagpie
Rating: 2 stars
07/13/2010
I made this for recipe group. I tripled the recipe and marinaded 2 pork loin roast for 4 hours then grilled them. I made the recipe as directed but halfed the chile powder because hubby isn't a fan of heat. I must state that I was not very impressed good lime flavour but not much else. No hint of the teriyaki and I feel that this recipe would be out of balance even with the extra chile powder because heat and acid don't balance well without sweet or creamy (oil)... The taste was very acidic and I countered that by reducing the marinade after removing the meat and straining out the other bits.. I added honey a lot of honey and served it along side the meat. I probably won't make this again because other recipe serve me better.. Lots of lime maybe some heat if that punches your buttons carry on.. Read More
Helpful
(15)
JARRIE
Rating: 4 stars
07/19/2010
I made this for the Recipe Exchange Group Recipe for the week of July 12th. We liked this fine have no problems with the amount of lime juice. I didn't find that this marinade had a great deal of oomph even though I marinated for more than 24 hours (flat iron steak which is the only kind of steak we like). In the future I would vastly increase the ancho and add some garlic! But it is as advertised a simple marinade & it isn't overwhelmingly Asian-flavored (despite the teriyaki and ginger) at least on beef. I served this steak sliced into a greenleaf salad topped with Gorgonzola dried cherries and almonds. Thanks for the recipe! Read More
Helpful
(8)
BigShotsMom
Rating: 4 stars
07/14/2010
I made this for the Recipe Group and used it for chicken. What I especially liked about it was the fact I could grill the meat without having the marinade char. My chicken was in the marinade for 24 hours so I was a bit worried but it was fine you could taste the lime but it wasn't overwhelming. Thanks! Read More
Helpful
(7)
Advertisement
SunnyByrd
Rating: 4 stars
08/31/2009
Nice! We had this as wirtten on grilled sirloins. Might add more chile powder/cayenne pepper for heat next time. Thanks for the recipe! Read More
Helpful
(6)
bellepepper
Rating: 4 stars
07/13/2010
Made this for the Recipe Group the other night along with Spicy Lime Grilled Shrimp also from this site just to compare the two. We actually liked these a little better but to be fair I didn't put enough seasoning in the other one. This has a mild lime flavor (I used the amount of lime juice indicated) but I thought it was screaming out for some brown sugar. I also used a teriyaki baste and glaze product for my teriyaki sauce and used cayenne pepper because I didn't have ancho chile powder. All in all this was ok but nothing we got excited about so I probably won't make it again. But it's always fun to try! Thank you. Read More
Helpful
(6)
Leigh Maldonado
Rating: 5 stars
07/15/2010
This was fantastic. Although i used regular chili powder 1 tbsp and a little less lime juice. Read More
Helpful
(5)
Advertisement
Heather L Ten Eyck
Rating: 4 stars
08/07/2009
Pretty good. I was looking for a really "limey" marinade and this did ok. I used 3 fresh limes which made about the right amount per the recipe. However I found it wasn't limey enough...next time I might use lime zest as well. You can leave out the green onions...there's enough onion and garlic in terriaki to cover that. And that amount of additional ginger seemed like overkill considering terriaki has ginger as well. I left most of the extra ginger out. As for amount of time in the actual marinade 1 hour per side of CHICKEN breasts was perfect. However for thinner cuts of BEEF/steak I would cut that in half as that amount of time started to pulverize the meat. If your steak is a thicker cut you might get away with 45 or 60 minutes a side but no more than that! As for taste with the beef it was perfect. So this recipe did ok for what it was supposed to be...however I was looking for minimal garlic and onions and I should've remembered terraki is full of them. I think I might experiment with just plain lime juice (and a little zest) next time with the ginger? Read More
Helpful
(4)
Saveur
Rating: 4 stars
07/13/2010
We really enjoyed this marinade! I used on a nice flat iron steak. I prepared exactly as written with the exception of just a litlle less lime juice than called for a smidge over a 1/4 cup and added some fresh lime zest. I will probably add a little fresh garlic next time missed that taste especially with beef. The lime taste really shines through this would be great for marinating meat for fajitas. Thanks for your recipe we liked this and will use again. Read More
Helpful
(3)
Jazlynn'sMommy
Rating: 1 stars
04/29/2013
This marinade was bland and I am deleting it from my recipes. Read More
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 11/01/2020