Mexican Chicken Marinade

5 from 5 votes

Packed with bold flavors and so easy to make, this Mexican chicken marinade is perfect for grilled or baked chicken. Skillet and air fryer instructions included too. Makes enough for 2 lbs of chicken.

Prep Time10

Total Time10

Course: Condiment, Main Course

Cuisine: Mexican

Servings: servings

Calories: 67kcal

Author: Dr. Sonali Ruder

Equipment

Grill pan

Ingredients

¼ cup light olive oil or avocado oil
¼ cup lime juice
½ cup packed cilantro chopped
3 cloves garlic finely chopped
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon salt
½ teaspoon pepper
2 pounds boneless skinless chicken breast or thighs
Optional garnishes: cilantro and lime wedges

Instructions

Mix all the ingredients together in a bowl.
Pour the marinade into a resealable plastic bag and add the chicken to the bag. Remove as much air from the bag as possible and seal it. Squeeze the bag to coat the chicken pieces fully with the marinade. Place the bag flat in the refrigerator for at least 30 minutes and up to 24 hours.
To cook the chicken, you can either bake it, grill it, cook it in a skillet on the stove or air fry it.
- To Bake: Transfer the chicken and marinade into a large baking dish. Bake at 400°F for 20-25 minutes until cooked to an internal temperature of 165°F.
- To Grill: Heat a grill or grill pan to medium high heat and brush with oil. Remove chicken from the marinade and grill 5-6 minutes on each side until cooked through.
- To cook in a skillet: Heat a skillet on the stove over medium high heat and add a little oil. Remove chicken from the marinade and cook in the skillet 5-6 minutes on each side until cooked through.
- To air fry: Preheat air fryer to 375°F. Remove chicken from marinade and place in air fryer basket. Cook 6 minutes, then flip with tongs and cook another 4-8 minutes until chicken is done.
Garnish chicken with cilantro and lime wedges, if desired.

Notes

This recipe makes enough for 2 pounds of chicken breast or thighs.

You can use any cut of chicken that you like with this recipe- I typically use boneless skinless chicken breasts or thighs.

Marinate the chicken at least 30 minutes and up to 24 hours. If you marinate it longer, the chicken will break down and get mushy.

As it marinates, the surface of the chicken will get a little bit white because of the lime juice- that's normal.

The best way to tell if your chicken is cooked completely is to check it with a meat thermometer inserted into the thickest part of the chicken. The chicken is done when it reaches an internal temperature of 165°F.

For best results, let the chicken rest for 5-10 minutes before slicing it to allow the juices to redistribute.

Nutrition