Mexican Chicken Marinade
This easy Mexican chicken marinade takes 5 minutes to whisk together and delivers bold, smoky, citrusy flavor every time — grill it, skillet it, or bake it, and use it all week in tacos, burrito bowls, salads, and quesadillas. 56 grams of protein per serving.
Ingredients
- 3 tablespoons olive oil or avocado oil
- ¾ teaspoon salt
- 2 cloves garlic minced or pressed
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano Mexican oregano preferred
- 3 tablespoons fresh lime juice about 1 large lime
- 1 ½ - 2 ½ tablespoons diced canned chipotle peppers in adobo sauce to taste
- 2 lbs boneless skinless chicken thighs or breasts
- ¼ cup chopped fresh cilantro to garnish
- Lime slices to serve
Instructions
- In a large mixing bowl, whisk together the olive oil, salt, garlic, cumin, oregano, lime juice, and chipotle peppers until well combined.
- Add the chicken to the bowl (or place the chicken in a large resealable bag and pour the marinade over). Toss or massage until every piece is thoroughly coated.
- Cover the bowl or seal the bag and refrigerate for at least 30 minutes, up to 24 hours.
- Preheat the grill or grill pan to medium-high heat (see the notes for baking and air fryer instructions). Grill the chicken for 10–12 minutes, flipping every 3–4 minutes, until the thickest part reaches 165°F and the juices run clear.
- Remove from heat, cover loosely with foil, and rest for 3–5 minutes.
- Garnish with chopped cilantro and lime slices. Serve hot.
Notes
- Marinating time: 30 minutes minimum; 2–4 hours is ideal for weeknights; overnight (up to 24 hours) for deepest flavor. Don't exceed 24 hours — citrus breaks down protein.
- Spice level: 1½ tbsp chipotles = mild to moderate. 2½ tbsp = noticeable kick. Adjust to your preference.
- No chipotle? Substitute ½ tsp smoked paprika + ¼ tsp chili powder.
- Stovetop: Cook in a lightly oiled skillet over medium heat for 10–12 minutes, flipping halfway.
- Oven: Bake at 400°F for 20–25 minutes until internal temperature reaches 165°F.
- Air fryer: 375°F for 16–18 minutes, flipping halfway.
- Freeze raw: Add chicken and marinade to a freezer-safe bag; freeze up to 3 months. Thaw in fridge 24–36 hours before cooking.
- Storage: Refrigerate cooked chicken in an airtight container for 4–5 days.
Nutrition
Serving: 1/6 of the recipe, without the marinade drainedCalories: 392kcalCarbohydrates: 2gProtein: 56gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 12gCholesterol: 176mgSodium: 442mg
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