Mexican Chicken Marinade
This multipurpose Mexican chicken marinade is great for marinating chicken breasts, thighs, drumsticks, and more. Use it as a chicken taco marinade or simply to make tender and juicy chicken for all your favorite Mexican inspired recipes.
Mexican Chicken Marinade Recipe
Say goodbye to boring chicken! This Mexican chicken marinade is the perfect thing to make when you want juicy chicken with lots of flavor. Marinating infuses flavor into the chicken and helps to keep it moist. I always recommend marinating meat, especially chicken.
This marinade is made with slightly spicy seasonings, rich olive oil, and bright, zesty lime juice. It’s bursting with Mexican inspired flavor and makes a fabulous dinner for the whole family!
Plus, it’s so versatile! Many chicken marinade recipes can be used on any cut of chicken and other types of meat too. Whether you’re cooking on the grill, in the Instant Pot, slow cooker, oven, or air fryer, this healthy recipe will transform ordinary chicken into a flavorful dish.
This healthy chicken marinade recipe is Whole30, Paleo, and Low Carb friendly, because it’s made with all natural ingredients and without sugar or anything processed. Now that’s something anyone can get on board with!
Like my honey soy marinade and Greek marinade, this is the best chicken marinade and I know you’ll come back to it time and time again!
Check out our 10 chicken marinades for perfect chicken every time!
Why You’ll Love this Recipe
I love chicken marinades because they’re the most simple way to make flavorful food. You’re going to love this easy recipe because:
- Marinade is a great way to meal prep! You can let chicken marinate for up to 24 hours, so make it the evening before you plan to cook chicken or even throw the chicken into marinade in the morning to have dinner ready to cook that evening.
- This recipe is super versatile. Make chicken tacos, chicken fajitas, and so much more with yummy chicken that has soaked up the marinade and been cooked to perfection.
- You’ll rarely ever end up with dry chicken if you marinate it! As long you don’t marinate too long and cook it properly, you’ll have perfect chicken every single time.
Ingredients
Marinades are made of three essential elements: fat (usually in the form of an oil), acid, and flavorful seasonings. These marinade ingredients work together to tenderize the meat and infuse delicious flavor.
Here are the simple ingredients you need to make this Mexican chicken marinade recipe:
- olive oil: If you don’t have olive oil on hand, you can substitute avocado oil for high heat cooking.
- lime juice: Fresh lime juice will provide the most bold and tasty flavor for this delicious Mexican chicken marinade. You can also swap this out for a different citrus juice like lemon juice or orange juice.
- spices: This simple combination of spices provides a great flavor for a Mexican marinade. Chili powder, cumin, garlic powder, onion powder, paprika, salt, and cayenne pepper.
- minced cilantro: While this ingredient is optional, I highly encourage you to use it! Fresh cilantro makes all the difference in this easy Mexican chicken marinade.
- chicken: Use your favorite cuts of chicken with this marinade. Boneless skinless chicken breasts and boneless skinless chicken thighs are most often used with marinades. However, any cut of chicken will work! You could probably even marinate a whole chicken with this savory marinade.
Tip: If you have fajita seasoning already made, skip a step and use that in place of the seasonings!
How to Make Mexican Chicken Marinade
Marinating chicken is by far the best way to make it flavorful and tender. Here’s how to make it:
Juice the lime and then mince the cilantro with a sharp knife. Carefully measure out each of the spices and the olive oil. Then add everything to a small bowl or a glass measuring cup and mix together until well combined.
Place the chicken in a plastic zip-top bag or any shallow glass or plastic container. It is very important that you do not use a reactive metal container since this recipe uses citrus juice.
Pour the marinade mixture onto the chicken pieces, and then turn and rotate the chicken so that it is completely coated on all sides.
Marinate chicken for at least 30 minutes and up to 24 hours. If you’re marinating raw chicken for any longer than 30 minutes, then set it in the refrigerator while it marinates. For best taste, do not marinate chicken longer than 24 hours. After that, the marinade starts to work in reverse and will actually make the meat more tough.
How to Cook Marinated Chicken
Once the chicken is marinated, follow your favorite chicken recipes, like chicken fajitas, tacos, casseroles, and any any other Mexican-inspired recipes!
Or you can simply follow these directions for boneless chicken breasts or thighs to cook them thoroughly
- Grill: Preheat your grill to 400°F (204°C) and oil the grill grates well. Then add the marinated chicken to the grill, and cook for 5-7 minutes per side, until the internal temperature reaches 165°F (74°C) in the thickest part of the chicken.
- Skillet: Heat a few tablespoons of olive oil in a large skillet over medium heat. Without overcrowding the skillet, add the marinated chicken and cook for 5-7 minutes per side, until the internal temperature reaches 165°F (74°C).
- Oven: Preheat the oven to 400°F (204°C). Lay the chicken breasts on a parchment paper lined baking sheet. Bake in the oven for 20-25 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
- Slow Cooker: Add the chicken and 1/2 cup liquid, like broth, to the slow cooker. Cover and cook on low heat for 3 hours or until tender enough to shred with two forks.
- Instant Pot: Set the marinated chicken on a trivet inside the inner pot with 1/2 – 1 cup of chicken stock or vegetable stock. Cook on High pressure for 10 minutes, with a manual pressure release.
- Air Fryer: Preheat the air fryer to 375°F (190°C). Spray the basket lightly with oil, and add the chicken, leaving space between each breast. Close and cook for 10 minutes, then flip the chicken breasts and cook for another 5-7 minutes, or until internal temperature reaches 165°F (74°C).
Rest the chicken for 5 minutes after cooking, then slice and serve!
What to Serve with Mexican Chicken
There are so many things you can serve alongside marinated Mexican chicken. Make burrito bowls with fresh rice and chipotle corn salsa. Or, serve sliced chicken with some spicy pickled cabbage and coconut cauliflower rice.
These air fryer tortilla chips can be these base for chicken nachos, or just a tasty side dish with mango guacamole. Adapt this chicken caesar salad and use Mexican chicken instead and make homemade ranch dressing or find a Whole30 approved salad dressing.
If you need a drink to go with dinner, add in a passion fruit margarita or healthy beet orange tequila cockatil and you’re all set!
How to Store Leftover Chicken
Place leftover cooked chicken in an airtight container and store in the fridge for 3-4 days. You can also freeze chicken in an airtight container or freezer safe plastic bag for 2-3 months. Allow to thaw before reheating.
To reheat leftovers, place them in a hot skillet on the stove top, in the microwave, or in the oven until warmed through. The leftovers must reach a safe internal temperature before consuming.
Tips for Success
Here are a few tips so that you can make the most out of this great recipe:
- As a general rule of thumb, make 1/3-1/2 cup of marinade for every pound of chicken. However, the more surface area there is on the chicken you’re marinating, the more marinade you’ll need. So if you’re marinating cubed chicken, you’ll need a bit more marinade than if you were marinating whole chicken breasts.
- Once the marinade has been used on raw chicken, do not reuse it. Discard any excess used marinade.
- If marinating chicken to use immediately, I recommend marinating it in a casserole dish. But if you’re planning to freeze the marinated chicken to cook later on, it’s usually easiest to use a freezer-safe bag to save on space and ensure freshness.
If you like these Mexican flavors, try this margarita inspired Seafood Ceviche.
FAQ
When you marinate chicken, it infuses the meat with all of the flavor rather than just coating the surface area with seasonings. It also tenderizes the meat and helps to keep it from drying out once you cook it. Nobody likes dry, boring chicken, so marinating is very important!
Yes! Set the chicken in a large freezer plastic bag. Pour the marinade on top, and turn the chicken so each piece is well coated on all sides. Squeeze as much air out of the bag as you can, then seal it. Place the bag in the freezer. For best taste, defrost and use within 3-4 months. To defrost frozen chicken just remove the bag from the freezer and set it on a rimmed plate inside the refrigerator overnight. Once the chicken is defrosted, cook it using whatever method you prefer.
Making this recipe? I’d love to hear about your experience with it!
Leave a comment below or tag me on Instagram @cookathomemom!
Mexican Chicken Marinade
Ingredients
- 1 lb. chicken , breasts, thighs, wings, drumsticks, or any cut
- 3 Tablespoons olive oil or avocado oil
- 3 Tablespoons lime juice from about 1.5 limes
- 1 Tablespoon minced cilantro optional
- 1 Tablespoon chili powder
- 1 teaspoons cumin
- 3/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper optional
Instructions
- Juice the lime, mince the cilantro (if using), and measure all the spices. Combine together in a dish.
- Set the chicken in a glass or plastic container. Pour the marinade over the chicken, turning to fully coat the chicken on all sides.
- Allow the chicken to marinate for at least 30 minutes, up to 24 hours in the refrigerator.
- Once the chicken is marinated, cook according to any recipe until it reaches 165°F (74°C). If cooking chicken breasts or thighs, follow the cooking instructions below.
Notes
- Substitute 1.5 Tablespoons of fajita seasoning and omit all the spices listed above.
- For extra heat, mix in 1/4 – 1/2 teaspoon of cayenne pepper to the marinade.
- For less heat, omit the cayenne pepper.
- Grill: Preheat your grill to 400°F (204°C). Oil the grill grates well. Add the chicken to the grill, and cook for 5-7 minutes per side, until the internal temperature reaches 165°F (74°C). Rest the chicken for 5 minutes before you slice it!
- Skillet: Heat a few tablespoons of oil in a large skillet over medium heat. Without overcrowding the skillet, add the marinated chicken and cook for 5-7 minutes per side, until the internal temperature reaches 165°F (74°C). Rest the chicken for 5 minutes before you slice it!
- Oven: Preheat the oven to 400°F (204°C). Lay the chicken breasts on a parchment lined baking sheet. Bake in the oven for 20-25 minutes, or until cooked through and the internal temperature reaches 165°F (74°C). Rest the chicken for 5 minutes before you slice it!
- Slow Cooker: Add the chicken and 1/2 cup liquid to the slow cooker. Cover and cook on low heat for 3 hours.
- Instant Pot: Set the marinated chicken on a trivet inside the inner pot with 1/2 – 1 cup of chicken stock or vegetable stock. Cook on High pressure for 10 minutes, with a manual pressure release.
- Air Fryer: Preheat the air fryer to 375°F (190°C). Spray the basket lightly with oil, and add the chicken, leaving space between each breast. Close and cook for 10 minutes, then flip the chicken breasts and cook for another 5-7 minutes, or until internal temperature reaches 165°F (74°C). Rest the chicken for 5 minutes before you slice it!
