Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Spicy Mexican Marinade

Scott Phillips

Yield: Yields about 2-1/2 cups, enough to marinate 2-1/2 lb. food

Mayonnaise is the perfect base for a marinade. Here, it takes the place of oil and keeps the marinade ingredients suspended. The lime juice cuts through the richness of the smoky chipotle marinade, and the beer adds depth of flavor. Use for steak, pork, chicken, or fish (especially tuna or halibut steaks).


  • 1 7-oz. can chipotles en adobo
  • 1/2 medium white onion, coarsely chopped
  • 1/4 cup dark beer (such as Negra Modelo)
  • 1/4 cup packed fresh cilantro
  • 2 Tbs. fresh lime juice (from 1 medium lime)
  • Fine sea salt
  • 1 cup mayonnaise; more as needed

Nutritional Information

      Nutritional Sample Size per 1 Tbs.
      Calories (kcal) : 45
      Fat Calories (kcal): 40
      Fat (g): 4.5
      Saturated Fat (g): 0.5
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 0
      Sodium (mg): 90
      Carbohydrates (g): 1
      Fiber (g): 0
      Protein (g): 0


  • In a blender, purée the chipotles and the adobo sauce until smooth. Transfer to a small bowl. In the blender, purée the onion, beer, cilantro, lime juice, and a large pinch of salt. Transfer the mixture to a large nonreactive bowl. Fold in the mayonnaise and 1/4 to 1/3 cup of the chipotle purée, to taste. (Refrigerate the remaining purée for another use; it will keep in an airtight container for at least 1 month.)

Make Ahead Tips

The marinade will keep, tightly covered, in the refrigerator for up to 2 days.

For a complete south-of-the-border meal, serve with our Mexican Grilled Corn on the Cob.


Rate or Review


  • Twinally | 05/11/2013

    Good flavor, but I really couldn't tasted it on the cooked chicken. Don't recommend BBQ because the marinade burns. Leftover mayo is good as a sandwich spread.

  • jc0730 | 08/07/2012

    This is easy and outstanding and has so many uses. I love spicy but I know some don't. Make sure you know, this is spicy! Leftovers would be great in tacos so make extras!

  • Julswanso | 07/30/2012

    The recipe was fast and easy. Just the right amount of kick to this recipe. We used boneless skinless chicken breast. We finished the beer while the chicken marinated! Served it with black beans, corn and rice.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks