Cilantro Lime Marinade
Made for Bowery By
Chef Eric Adjepong is a Top Chef alum and Top Chef Amateurs judge. As a first-generation Ghanaian-American born and raised in New York City, Adjepong sources the flavors and influences in his cooking from many of the West African dishes he grew up eating.
Featured Bowery Ingredients
- 1/4 cup olive oil
- 1 lime, juiced
- 1 clamshell Bowery Cilantro, chopped
- 1 teaspoon salt
- 3 cloves garlic, minced
- 1/2 teaspoon black pepper
- In a small bowl, combine all ingredients and mix thoroughly.
- To use: toss 1 pound protein of your choice (we like chicken, skirt steak, or shrimp) in the marinade, and refrigerate for at least 1 hour, but up to 24 hours. Cook any way you like!