I collect Mexican Chicken Recipes, and this simple, make-ahead marinade is my go-to secret for chicken that grills or bakes perfectly and freezes well for busy nights.

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I’m obsessed with this Mexican chicken marinade, it’s the kind that makes you stop mid-bite and wonder what magic just happened. Bright fresh lime juice and raw garlic give a punch that wakes up bland chicken and makes dinner feel like a secret win.

I’ve ruined plenty of recipes trying to improve them but this one just keeps its edge, it’s sharp, a little cheeky and never boring. I batch it, freeze it, forget about it and then suddenly dinner’s amazing again.

If you like bold flavors this is exactly the kind of thing you need in your Grilled Chicken Recipes folder.

Ingredients

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Lime juice, bright acidity, vitamin C rich, low calorie; tenderizes chicken gives tangy fresh zing
Orange juice, adds mild sweetness, vitamin C, balances lime acidity, caramelizes slightly when grilled
Olive oil, healthy fats, helps carry flavors, keeps chicken moist during cooking
Cilantro, herbaceous bright flavor, antioxidants present, fresh finish, some people dislike it’s soapiness
Garlic, pungent savory depth, contains allicin with health benefits, boosts umami and aroma
Cumin and chili powder, earthy smoky warmth, adds savory spice, small carb content from spices
Honey, a touch of sweet, helps browning, adds simple sugars, use sparingly for lower sugar

Ingredient Quantities

1/2 cup fresh lime juice (about 4 limes)

1/2 cup fresh orange juice (about 1 orange)

1/4 cup olive oil

1/4 cup chopped fresh cilantro

4 cloves garlic, minced

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon smoked paprika

1 teaspoon dried oregano (Mexican oregano if you got it)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon honey or light brown sugar

1 jalapeño, seeded and finely chopped (optional)

How to Make this

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1. In a blender or large bowl combine 1 half cup fresh lime juice, 1 half cup fresh orange juice, 1 quarter cup olive oil, 1 quarter cup chopped cilantro, 4 cloves minced garlic, 1 tablespoon ground cumin, 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 tablespoon honey or light brown sugar and the seeded finely chopped jalapeño if using. Pulse or whisk until smoothish and well mixed; if you dont have a blender just shake everything in a jar and it works fine.

2. Taste the marinade and tweak it quick if needed: add a little more honey if its too tart, or a splash more lime if you want brighter acid. The flavors should be bold but balanced.

3. Reserve about a quarter cup of the marinade before it touches raw chicken if you plan to baste or drizzle when serving. Any marinade that touches raw chicken must be discarded or boiled for a few minutes before using.

4. Put about 2 to 3 pounds chicken (breasts, thighs or drumsticks) in a large zip top bag or shallow dish, pour the remaining marinade over the chicken, press out extra air and seal or cover.

5. Marinate in the refrigerator at least 30 minutes for small boneless pieces, 2 to 4 hours is better, or up to 24 hours for bone in pieces for the best flavor. Dont leave it much longer than 24 hours or the citrus can start to break down the texture.

6. To grill: preheat grill to medium high and oil the grates. Grill boneless pieces about 5 to 7 minutes per side, bone in pieces longer about 7 to 12 minutes per side, until the thickest part reaches 165 F on an instant read thermometer.

7. To bake: preheat oven to 400 F, place chicken on a rimmed baking sheet or in a baking dish and roast boneless pieces about 18 to 25 minutes, bone in about 30 to 45 minutes, until internal temp is 165 F. Let rest a few minutes before slicing.

8. If you reserved marinade use it for basting during the last few minutes on the grill or warm it and spoon over the finished chicken. Never baste with raw marinade unless you boiled it first.

9. Freezer hack: place chicken and the marinade in a freezer safe bag, squeeze out air and freeze flat for up to 3 months. Thaw in the fridge overnight and cook as directed. You can also freeze leftover marinade alone in ice cube trays for quick single uses later.

Equipment Needed

1. Blender, or a large mixing bowl and whisk (or a wide-mouth jar you can shake)
2. Measuring cups and measuring spoons
3. Chef’s knife and cutting board, for garlic, cilantro and jalapeño
4. Small spoon or garlic press for mincing garlic
5. Zip-top freezer bags or a shallow airtight dish for marinating
6. Grill with long-handled tongs, or oven and a rimmed baking sheet/baking dish if you bake it
7. Instant-read thermometer to check doneness (165 F)
8. Basting brush or small ladle for reserved marinade, plus heatproof mitts

Dont forget paper towels or a clean cloth for patting chicken dry before marinating, its a little trick that helps the marinade stick.

FAQ

Q: How long should I marinate the chicken? A: At least 30 minutes, but for best flavor let it sit 2 to 6 hours. For dark meat you can push it to about 8 to 12 hours. Don't go much longer or the citrus will start to break down the meat and make it mushy.

Q: Can I skip the jalapeño or make it milder? A: Yes, totally optional. Remove the seeds and membranes to cut heat, or leave it out completely. A little extra honey will also tame the spice if it still seems sharp.

Q: Can I use dried cilantro or another herb instead? A: Fresh cilantro is ideal for the bright flavor. If you only have dried, use about 1 tablespoon and know it won't be as fresh tasting. Parsley or a small handful of chopped mint can work as simple substitutes.

Q: Is it safe to reuse leftover marinade as a sauce? A: Not unless you boil it first. Marinade that touched raw chicken has bacteria, so either boil it for several minutes to kill anything harmful, or set some aside before adding raw meat to use as a sauce later.

Q: Can I use this marinade on other proteins or veg? A: Yes. Pork and chicken thighs are great with it. Shrimp and fish work too but only marinate 15 to 30 minutes because they are delicate. Tofu and firm vegetables are also good, just give them at least 30 minutes to soak up flavor.

Q: What's the best way to get a good sear after marinating? A: Pat the chicken dry with paper towels before cooking, preheat your grill or pan until hot, and oil the grates or pan lightly. Dry surface plus high heat equals a nice crust instead of steaming.

Mexican Chicken MarinadeRecipe Substitutions and Variations

Lime juice: swap with fresh lemon juice, 1:1. It’ll be a bit brighter not as sweet, so you might add 1 tsp honey if it tastes too tart.
Orange juice: use pineapple juice instead, 1:1. Pineapple’ll add extra sweetness and helps tenderize the chicken, so cut back a little on the honey if you use it.
Cilantro: replace with flat leaf parsley, same amount, plus 1 tsp lime or lemon zest to mimic that fresh zing if you miss the cilantro flavor.
Jalapeño: use serrano (about half the amount since it’s hotter) or 1/4 tsp crushed red pepper flakes for heat without the fresh pepper texture.

Pro Tips

1. Limit how long the chicken soaks in citrus, it can actually start to break the meat down and make it mushy. For small boneless pieces aim for about 30 minutes to 4 hours, and up to 24 hours for bone in, but dont go past that if you want good texture.

2. Pat the chicken dry before cooking and oil the chicken or the grill grates lightly so you get a nice sear and less sticking. Let the cold chicken warm up a bit on the counter for 15 to 20 minutes first so it cooks more evenly.

3. Always save some marinade before it touches raw chicken and if you want to use the used stuff as a sauce, boil or simmer it a few minutes to kill any bacteria. Or only baste with it in the last few minutes of grilling so you dont risk contamination.

4. Boost the flavor without adding more acid by toasting the cumin and chili powder briefly in a dry skillet, or add a little orange zest for brightness. If the mix tastes too sharp after marinating, a touch more honey or a splash of oil will mellow it out.

Mexican Chicken MarinadeRecipe

Recipe by Dan Coroni

0.0 from 0 votes

I collect Mexican Chicken Recipes, and this simple, make-ahead marinade is my go-to secret for chicken that grills or bakes perfectly and freezes well for busy nights.

Servings

servings

Calories

kcal

Equipment: 1. Blender, or a large mixing bowl and whisk (or a wide-mouth jar you can shake)
2. Measuring cups and measuring spoons
3. Chef’s knife and cutting board, for garlic, cilantro and jalapeño
4. Small spoon or garlic press for mincing garlic
5. Zip-top freezer bags or a shallow airtight dish for marinating
6. Grill with long-handled tongs, or oven and a rimmed baking sheet/baking dish if you bake it
7. Instant-read thermometer to check doneness (165 F)
8. Basting brush or small ladle for reserved marinade, plus heatproof mitts

Dont forget paper towels or a clean cloth for patting chicken dry before marinating, its a little trick that helps the marinade stick.

Ingredients

1/2 cup fresh lime juice (about 4 limes)
1/2 cup fresh orange juice (about 1 orange)
1/4 cup olive oil
1/4 cup chopped fresh cilantro
4 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon dried oregano (Mexican oregano if you got it)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon honey or light brown sugar
1 jalapeño, seeded and finely chopped (optional)

Directions

In a blender or large bowl combine 1 half cup fresh lime juice, 1 half cup fresh orange juice, 1 quarter cup olive oil, 1 quarter cup chopped cilantro, 4 cloves minced garlic, 1 tablespoon ground cumin, 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 tablespoon honey or light brown sugar and the seeded finely chopped jalapeño if using. Pulse or whisk until smoothish and well mixed; if you dont have a blender just shake everything in a jar and it works fine.
Taste the marinade and tweak it quick if needed: add a little more honey if its too tart, or a splash more lime if you want brighter acid. The flavors should be bold but balanced.
Reserve about a quarter cup of the marinade before it touches raw chicken if you plan to baste or drizzle when serving. Any marinade that touches raw chicken must be discarded or boiled for a few minutes before using.
Put about 2 to 3 pounds chicken (breasts, thighs or drumsticks) in a large zip top bag or shallow dish, pour the remaining marinade over the chicken, press out extra air and seal or cover.
Marinate in the refrigerator at least 30 minutes for small boneless pieces, 2 to 4 hours is better, or up to 24 hours for bone in pieces for the best flavor. Dont leave it much longer than 24 hours or the citrus can start to break down the texture.
To grill: preheat grill to medium high and oil the grates. Grill boneless pieces about 5 to 7 minutes per side, bone in pieces longer about 7 to 12 minutes per side, until the thickest part reaches 165 F on an instant read thermometer.
To bake: preheat oven to 400 F, place chicken on a rimmed baking sheet or in a baking dish and roast boneless pieces about 18 to 25 minutes, bone in about 30 to 45 minutes, until internal temp is 165 F. Let rest a few minutes before slicing.
If you reserved marinade use it for basting during the last few minutes on the grill or warm it and spoon over the finished chicken. Never baste with raw marinade unless you boiled it first.
Freezer hack: place chicken and the marinade in a freezer safe bag, squeeze out air and freeze flat for up to 3 months. Thaw in the fridge overnight and cook as directed. You can also freeze leftover marinade alone in ice cube trays for quick single uses later.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.