Get the Recipe: Mexican Chicken Marinade
This Mexican chicken marinade is quick and easy to make. It adds the best flavor to chicken! This spicy and flavorful marinade leaves the chicken moist, juicy and tasty. Great for tacos, burritos, enchiladas, fajitas and more!
Ingredients
- 3 tbsp olive oil
- 3 tbsp lime juice
- 2 tbsp minced garlic
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp paprika
- ½ tsp oregano
- ½ tsp onion powder
- ⅓ cup fresh cilantro
- pinch sea salt, optional
- 2 pounds chicken, breasts or thighs
Instructions
- First, add chicken to a large bowl or plastic bag. Add in all marinade ingredients. Stir to coat chicken fully.
- Zip bag completely shut or cover bowl with plastic wrap. Refrigerate for 1 hour up to 24 hours.
- When ready to make chicken, remove from fridge. Preheat grill, oven or stovetop. Discard excess marinade liquid.
- Cook chicken for 4 to 5 minutes on each side or until internal temperature reaches 165 degrees Fahrenheit. Depending on size of chicken, more or less cooking time may be needed.
- Finally, serve chicken.
Notes
- This recipe can be customizable. Add more paprika or chili powder for a more spicy flavor.
- Marinade for at least 1 hour up to 24 hours. The longer the chicken marinades, the more tender and flavorful it becomes.
- Do not marinate for longer than 24 hours. The chicken will lose its texture.
- Be sure to fully cook chicken. Use a meat thermometer to check that internal temperature has reached 165 degrees Fahrenheit.
- Store leftover chicken in the fridge for up to 4 days.
- This marinade makes enough for about 2 pounds of chicken. This recipe can be easily cut in half or doubled as needed.
Calories: 340kcal, Carbohydrates: 3g, Protein: 21g, Fat: 27g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 15g, Trans Fat: 0.1g, Cholesterol: 82mg, Sodium: 83mg, Potassium: 263mg, Fiber: 0.5g, Sugar: 0.3g, Vitamin A: 352IU, Vitamin C: 8mg, Calcium: 32mg, Iron: 2mg