- If you’re using fresh garlic, finely mince the garlic. Set aside.
- Using a microplane or fine grater, zest the lime into a small bowl. Then cut the lime in half and squeeze out the juice, removing any seeds. Set both aside.
- Finely chop the chipotle peppers. Be sure to scoop up a bit of the adobo sauce to add in with the pepper for extra flavor.
- In a small saucepan or pot, melt the butter over low to medium heat.
- Once the butter is melted, add the minced garlic. Stir and cook for 1–2 minutes, just until fragrant. Be careful not to brown the garlic. Remove the pot from the heat.
- Add the lime zest, lime juice, chopped chipotle pepper (with a bit of the adobo sauce), and the other ingredients listed. Stir until everything is well combined.
How to use: Rub paste generously over your protein of choice. It works well on skin-on chicken breast, skin-on chicken thighs, or even crispy tofu.
- Cooking tip: Spread the paste on the skin side and place in a 400°F oven, skin side up, baking it for 30-45 minutes or until the chicken reaches 165°F internal temperature and the skin gets crispy.