Meet your new go-to marinade for tacos, bowls, and backyard grilling. It’s bold, smoky, a little citrusy—and it comes together in one bowl with The Olive Leaf Chipotle Olive Oil. Use it on chicken, steak, shrimp, veggies, or tofu and you’ll have dinner prepped in minutes.

Ingredients

• 1/2 cup The Olive Leaf Chipotle Olive Oil
• 1/4 cup freshly squeezed lime juice
• 1 Tbsp minced garlic
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper

Instructions

1. Mix. Whisk all ingredients in a bowl (or shake in a jar) until emulsified.
2. Marinate. Add up to 2 lb protein or vegetables to a zip-top bag or container; pour marinade over and toss to coat.
   1. Chicken thighs/breasts: 1–2 hours (up to 8 hours)
   2. Flank/skirt steak: 30–60 minutes
   3. Shrimp or tofu: 20–30 minutes
   4. Veggies (zucchini, peppers, onions, mushrooms): 30–60 minutes
3. Grill. Cook over medium-high heat, turning once, until nicely charred and cooked through. Rest meats 5 minutes before slicing. Serve hot.

Food-safety note: Discard any marinade that touched raw meat, or boil it 3 minutes before using as a glaze.

Make it yours

• A touch of sweet: Whisk in 1–2 tsp honey or agave to balance the heat.
• Extra spice: Add 1/2 tsp ground cumin or smoked paprika.
• Herby finish: Toss grilled items with chopped cilantro and a squeeze of fresh lime.
• Glaze moment: Warm 1–2 Tbsp Traditional Balsamic with a spoon of honey and brush on during the last minute of grilling.

How to serve

• Slice and pile into tacos with avocado and pico.
• Top a grain bowl with grilled veggies, corn, and feta.
• Serve alongside a crisp salad dressed with Lime or Mango White Balsamic.