Chile Lime Marinade

Prepare the serrano chiles by removing the stems and finely mincing them, keeping the seeds for extra heat or removing them for a milder flavor.

Pour the chicken broth into a small saucepan and bring it to a gentle simmer over medium heat.

Add the minced serrano chiles to the simmering broth and cook for 3-4 minutes to infuse the heat into the liquid.

Stir in the honey until it is fully dissolved into the warm broth, ensuring it is evenly incorporated.

Remove the saucepan from heat and allow the mixture to cool to room temperature before adding the lime juice.

Squeeze fresh limes and strain the juice to remove seeds and pulp, then stir the lime juice into the cooled broth mixture.

Season the marinade with salt, tasting and adjusting the balance of heat, sweetness, and acidity to your preference.

Transfer the finished chile lime marinade to a sealed container and refrigerate for at least 30 minutes before use to allow the flavors to meld together.