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FAQ
Lime Juice: Adds a hint of acidity and brightness to the chili's flavor profile.
The Lime Marinade makes the chicken juicy on the inside and injects with flavour so you won't need a sauce with it. And after resting the chicken for a few minutes before serving it, some of those juices will sweat to the surface, like you see below.
Give your favorite steaks a Mexican twist with this marinade of fresh lime juice, brown sugar, Worcestershire and garlic at your next barbecue. Before cooking, remove beef from marinade and pat dry with a paper towel to promote even browning and prevent steaming.
Do you put lime on chicken before or after cooking? You can do both! Adding lime to a marinade serves as a flavor powerhouse, infusing the meat with a burst of citrusy brightness. The acidity of lime also plays a crucial role in tenderizing the meat, resulting in a more succulent and juicy chicken.
Lime juice, tomato juice or lemon juice can help relieve the burning sensation, which is why many recipes made with peppers incorporate an acidic component. Fatty food can also bind with the capsaicin and eliminate it more quickly in the mouth.