Mexican Chicken Breast
Bring the vibrant flavors of Mexico to your table with this quick and easy Mexican Chicken Breast recipe. Marinated in a zesty blend of lime, smoked paprika, and fresh cilantro, this dish is perfect for busy weeknights or meal prep. Whether grilled, baked, or air-fried, it delivers juicy, tender chicken bursting with bold spices.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 4 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 1.5 lb boneless chicken breast, cut into 4 cutlets
- 2 tablespoons olive oil
- ½ tablespoon chili powder
- 1 teaspoon cumin
- ½ tablespoon smoked paprika
- 1 teaspoon oregano
- 1 tablespoon fresh cilantro, finely chopped
- 2 tablespoons lime juice
- ½ teaspoon brown sugar
- Salt and black pepper to taste
Instructions
- Prepare the Marinade: In a small bowl, mix olive oil, chili powder, cumin, smoked paprika, oregano, cilantro, lime juice, brown sugar, salt, and pepper until well combined. The marinade should be vibrant and aromatic.
- Marinate the Chicken: Slice each chicken breast into thinner cutlets for even cooking. Place them in a Ziploc bag or bowl and pour the marinade over them. Massage the marinade into the chicken until fully coated. Refrigerate for at least 30 minutes or up to overnight for maximum flavor.
- Griddle Pan Cooking: Preheat a griddle pan over medium-high heat and lightly brush with oil. Place the marinated chicken on the pan and cook undisturbed for 3–4 minutes to develop golden sear marks. Flip and cook for another 3–4 minutes until the internal temperature reaches 165°F (74°C).
- Rest and Serve: Remove the chicken from the pan and let it rest for 3–5 minutes before slicing or serving. This helps retain its juices.
Notes
Serving Suggestions:
- Pair with cilantro-lime rice, roasted vegetables, or a fresh side salad.
- Slice and use in tacos, burritos, or wraps for a versatile meal option.
Tips & Tricks:
- For juicier chicken, use thighs instead of breasts.
- Avoid overcrowding the pan to ensure proper searing.
- Fresh lime juice adds brightness—don’t skip it!
Storage & Reheating:
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Reheat gently in a skillet over low heat or in an air fryer at 350°F (175°C) for 6–8 minutes to maintain moisture.
Find it online: https://mexicanrecipe.info/mexican-chicken-breast/