Mexican Chicken Marinade

Cooked marinated grilled chicken thighs served on lettuce wraps.

This multipurpose Mexican Chicken Marinade is great for marinating chicken breasts, thighs, drumsticks, and more. Use it to make tender, juicy, and flavorful chicken for all your Mexican inspired recipes like tacos, fajitas, casseroles, and more!

Prep Time5

Total Time5

Servings: servings

Calories: 234kcal

Author: Laura Miner

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

Recipe Variations

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.

Cooking chicken breasts and thighs: Follow these directions for boneless chicken breasts or thighs, the most frequently used cuts of chicken.

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!

Nutrition