Description
Mexican Chicken Marinade brings zesty Southwest flavors straight to your dinner table with minimal effort and maximum deliciousness. Tender chicken soaks up a simple blend of citrus, spices, and herbs that guarantees a seriously tasty meal your whole family will devour.
Ingredients
Scale
Proteins:
- 1–2 pounds boneless, skinless chicken breasts or thighs
Liquid Base:
- ¼ cup fresh lime juice (about 2 limes)
- 2 tablespoons olive oil
Spices and Seasonings:
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh cilantro (optional)
Instructions
- Combine ¼ cup fresh lime juice, 2 tablespoons olive oil, 2 minced garlic cloves, 1 tablespoon chopped cilantro, 1 teaspoon each of chili powder, cumin, and oregano, ½ teaspoon smoked paprika, 1 teaspoon salt, and ¼ teaspoon black pepper in a medium bowl. Whisk until the marinade looks smooth and fragrant.
- Transfer 1-2 pounds of chicken breasts or thighs into a large resealable plastic bag. Pour the entire marinade mixture over the meat, massaging to ensure complete coverage.
- Seal the bag, removing excess air, and place in the refrigerator. Let your chicken absorb the marinade for a minimum of 30 minutes, though 2 hours will develop deeper flavors.
- Preheat your grill to medium-high heat or your oven to 375°F. Remove chicken from the marinade, discarding the remaining liquid. Pat the meat dry with paper towels to help achieve better browning.
- Grill chicken for 5-7 minutes per side, or bake for 20-25 minutes until the internal temperature reaches 165°F. Check doneness with a meat thermometer inserted into the thickest part.
- Allow the chicken to rest for 5-7 minutes after cooking. This helps redistribute juices, keeping your meat tender and preventing dryness when you slice.
Notes
- Squeeze fresh lime juice for maximum flavor and tenderizing effect on the chicken.
- Let the chicken marinate for at least 2 hours, but no longer than 8 hours to prevent the acid from breaking down the meat too much.
- Pat the chicken dry before grilling to ensure a beautiful golden-brown sear and crisp exterior.
- For a gluten-free version, swap out any soy sauce with tamari and double-check that all other ingredients are certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 140 kcal
- Sugar: 0.3 g
- Sodium: 575 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 60 mg