Mexican Chicken Marinade
This Mexican Chicken Marinade is a vibrant blend of zesty lime, smoky chipotle, and fragrant spices. Perfect for grilling, baking, or pan-frying, it infuses your chicken with bold, authentic Mexican flavors. Whether you’re hosting a taco night or meal prepping for the week, this marinade will take your chicken to the next level!
- Prep Time: 10 minutes
- Cook Time: 20–30 minutes (varies by method)
- Total Time: 2 hours 10 minutes (including minimum marinating time)
- Yield: 4 (adjustable) 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
- 2 limes, juiced
- ⅓ cup vegetable oil (or olive oil)
- 2 tablespoons chipotle paste (or adobo sauce for a milder option)
- 1 teaspoon chili powder (or flakes for extra heat)
- 1 teaspoon sweet paprika (or smoked paprika for depth)
- ½ cup cilantro, chopped
- 1 teaspoon cumin powder
- 1½ tablespoons onion powder
- 1½ tablespoons dried oregano (Mexican oregano preferred)
- 2 teaspoons garlic powder (or 2 minced garlic cloves)
- ½ teaspoon black pepper
- 1½ teaspoons salt
Instructions
Prepare the Marinade: In a bowl or jar, combine lime juice, vegetable oil, chipotle paste, chili powder, paprika, cilantro, cumin, onion powder, oregano, garlic powder, salt, and pepper. Whisk or shake until smooth and well blended. Tip: If using fresh garlic or herbs, finely chop them for even distribution.
Marinate the Chicken: Place chicken in a resealable bag or shallow container. Pour the marinade over the chicken and seal tightly. Shake or turn to coat all sides evenly. Pro Tip: For thicker cuts of chicken, poke small holes with a fork to help the marinade penetrate deeply.
Refrigerate: Marinate in the fridge for at least 2 hours (overnight for best results). Avoid marinating longer than 24 hours to prevent the lime juice from breaking down the meat too much.
Cook the Chicken: Choose your preferred cooking method:
- Grill: Preheat grill to medium-high heat (~500°F). Grill chicken for 6–7 minutes per side until charred and cooked through (internal temp: 165°F).
- Pan-Fry: Heat a skillet over medium-high heat with a splash of oil. Cook chicken for about 5 minutes per side until golden brown and fully cooked.
- Oven-Bake: Preheat oven to 400°F. Arrange chicken on a baking sheet and bake for 20–25 minutes until juices run clear.
Rest & Serve: Let cooked chicken rest for 5 minutes before slicing or serving to retain its juices.
Notes
Serving Suggestions:
Pair this flavorful chicken with warm tortillas for tacos or serve over rice and beans for a hearty meal. Add toppings like guacamole, salsa fresca, or shredded cheese to elevate your dish.
Tips & Tricks:
- Use fresh lime juice for the brightest flavor; bottled juice can taste muted.
- If you prefer less heat, reduce the chipotle paste or substitute it with mild adobo sauce.
- For an extra smoky flavor, use smoked paprika instead of sweet paprika.
Storage & Reheating:
- Store leftover cooked chicken in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in a skillet over low heat with a splash of water or broth to keep it moist. Alternatively, microwave on medium power in short intervals.
Make-Ahead Option:
Freeze raw chicken in the marinade in a resealable bag for up to 3 months. Thaw overnight in the fridge before cooking as directed.
Find it online: https://mexicanrecipe.info/mexican-chicken-marinade/