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Mexican Chicken Marinade

Mexican chicken marinade with citrus, garlic, and warm Mexican spices for juicy, char-kissed grilled chicken. Marinate boneless breasts or thighs, then grill to 165°F with lightly charred edges.
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Prep Time 15 minutes
Cook Time 14 minutes
marinating 8 hours
Total Time 8 hours 29 minutes
Course: Dinner
Cuisine: Mexican
Calories: 660
Ingredients Method Notes

Ingredients
  

Marinade
  • 0.25 cup olive oil
  • 0.25 cup fresh orange juice
  • 2 tbsp fresh lime juice
  • 3 garlic cloves
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 0.5 tsp onion powder
  • 1 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh cilantro
Chicken
  • 2 lb boneless, skinless chicken breasts or thighs

Method
 

Make the marinade
  1. In a medium bowl, whisk together olive oil, fresh orange juice, fresh lime juice, garlic, chili powder, ground cumin, smoked paprika, dried oregano, onion powder, salt, black pepper, and fresh cilantro until smooth and fragrant.
Marinate the chicken
  1. Place the chicken in a large resealable bag or shallow dish and pour the marinade over the top, turning to coat evenly.
  2. Seal or cover and refrigerate for at least 1 hour, up to 8 hours, for deeper flavor.
Grill and serve
  1. Remove the chicken from the marinade, letting the excess drip off, then discard the used marinade.
  2. Grill over medium-high heat for 6-7 minutes per side, or until the internal temperature reaches 165°F and the edges are lightly charred.
  3. Let the chicken rest for 5 minutes before slicing and serving, so juices redistribute.

Notes

For the best flavor and even browning, coat the chicken thoroughly and keep it flat in the bag or dish so it marinates evenly. Refrigerate marinated chicken up to 8 days; cooked chicken keeps 3-4 days in the fridge and freezes up to 2 months. For a lower-sodium option, use 1/2 tsp salt and season to taste after grilling.