This easy ancho chile marinade is smoky, rich, and full of flavor. Use it as an ancho chicken marinade or for steak, shrimp, and roasted vegetables.
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Looking to add some deep, smoky magic to your next meal? This ancho marinade is it. With bold ancho chile powder, zesty orange, and warm spices like cumin and paprika, it’s the kind of marinade that transforms everyday proteins into something unforgettable. Whether you’re firing up the grill or roasting dinner indoors, this blend brings the heat only in flavor, not spice level.
What I love about this marinade (besides how crazy simple it is) is its versatility. Slather it on chicken thighs for an easy weeknight dinner, or toss it with shrimp before a quick sear for taco night. It even brings roasted vegetables to life! Seriously, try it on sweet potatoes or cauliflower.
Step by Step Instructions
Check out the recipe card below for more in-depth instructions:
Whisk it up: In a small bowl, mix together olive oil, orange juice and zest, garlic, and all your spices including the ancho chile powder. Give it a good whisk until the mixture is smooth and evenly combined.
Marinate: Pour the marinade over your favorite protein: chicken, pork, steak, shrimp, even tofu! Let it soak for at least 30 minutes, but if you’ve got the time, overnight is where the real flavor magic happens.
Recipe Testing Notes and Tips
As a recipe developer with a degree in food science, I create approachable recipes you can trust. Here are a few takeaways:
- Ancho chili powder is milder than you might expect. It’s all about smoky depth, not searing heat. Perfect for family-friendly flavor!
- A little orange zest goes a long way in brightening the earthy spice blend.
- For even marination, toss everything in a zip-top bag and press out the air before sealing. It helps coat the protein evenly and saves on dishes (win-win!).
- Try using it on these Grilled Chicken Drumsticks for a summer staple. This marinade takes them next-level.
Tip
Toasting your dried spices in a dry pan for 1–2 minutes before mixing can enhance their flavor dramatically. Just be sure to keep the heat low and stir constantly because burned spices = bitter!
Variations
Want to switch things up? Try these flavorful spins:
- Add a smoky twist: Mix in a tablespoon of chipotle in adobo for heat and depth.
- Go citrusy: Swap the orange for lime juice and zest for a brighter, tangier marinade.
- Sweeten it up: A drizzle of honey or agave adds a touch of sweetness that balances the earthy ancho flavor.
- Make it creamy: Stir a few tablespoons of plain Greek yogurt into the marinade for a rich, tenderizing effect especially great on chicken.
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Buy Now → Recipe FAQs
Absolutely! The marinade itself lasts up to 3 days in the fridge. You can also combine it with raw protein and freeze it for up to 2 months—just thaw overnight before cooking.
Aim for at least 2 hours, but overnight is ideal for maximum flavor infusion. For delicate proteins like shrimp, 30 minutes is plenty.
Grilling, pan-searing, and roasting all work great! Just remember to pat the meat dry a bit before cooking to avoid too much splatter or burning from excess marinade.
Yes! Just rehydrate dried chiles in warm water, blend them into a paste, and sub for the powder. It’ll give you even more depth of flavor.
Nope! Just a bowl and a whisk (or a fork) will do. But a citrus zester and garlic press can speed things up and enhance flavor.
Ancho Marinade
This easy ancho chile marinade is smoky, rich, and full of flavor. Use it as an ancho chicken marinade or for steak, shrimp, and roasted vegetables.
Ingredients
- ¼ cup olive oil
- 2 tablespoons orange juice
- Zest of 1 orange
- 2 cloves garlic
- 3 teaspoons ancho chile powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
Instructions
- Mix all ingredients together until well combined.
- Use on your favorite protein like chicken or pork for at least 30 minutes to overnight.
Notes
- Marinating time: For the best flavor, marinate at least 2 hours; overnight is ideal.
- Storage: Store marinade in an airtight container in the fridge for up to 3 days.
- Freezing: Combine marinade and raw protein in a freezer bag, then freeze up to 2 months. Thaw overnight in the fridge before cooking.
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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 75Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 2mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 0g
Nutrition provided is only an estimate.
