Best Mexican Chicken Marinade
This Mexican Chicken Marinade transforms ordinary chicken into a flavorful and tender dish. With a blend of citrus, smoky spices, and a hint of sweetness, it's perfect for grilling, baking, or pan-frying. Marinate for a few hours or overnight for the best results.
Equipment
- Medium bowl
- Whisk
- Resealable plastic bag or shallow dish
- Plastic wrap (if using a dish)
- Grill, oven, or skillet
- Meat thermometer
Ingredients
- ½ cup Orange Juice
- ¼ cup Lime Juice
- ¼ cup Olive Oil
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Low Sodium Soy Sauce
- 2 tablespoons Chili Powder
- 1 tablespoon Cumin
- 1 tablespoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Dried Oregano
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ¼ teaspoon Cayenne Pepper optional
- 2 cloves Garlic, minced
- 1 Jalapeño, minced seeds removed for less heat
- ¼ cup Cilantro, chopped
- Chicken breasts or thighs
Instructions
- In a medium bowl, whisk together the orange juice, lime juice, olive oil, apple cider vinegar, and soy sauce.
- Add the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper (if using).
- Stir in the minced garlic, jalapeño, and cilantro.
- Whisk everything together until well combined.
- Place your chicken in a resealable plastic bag or a shallow dish.
- Pour the marinade over the chicken, making sure to coat all sides evenly.
- Seal the bag or cover the dish with plastic wrap.
- Refrigerate for at least 30 minutes, or preferably 2-4 hours. For the best flavor, marinate overnight (but no longer than 24 hours).
- Preheat your grill to medium-high heat, oven to 400°F (200°C), or heat a skillet over medium-high heat with a little oil.
- Grill the chicken for about 6-8 minutes per side, bake for 20-25 minutes, or pan-fry for 5-7 minutes per side, or until cooked through (internal temperature reaches 165°F or 74°C).
- Let the chicken rest for 5-10 minutes before slicing and serving.
Notes
Don't over-marinate the chicken (over 24 hours). Pound the chicken to an even thickness before marinating. Adjust the amount of jalapeño and cayenne pepper to your liking. The marinade keeps well in the refrigerator for up to 5 days, or freeze the marinated chicken for up to 3 months. Substitute tamari for soy sauce to make the marinade gluten-free. This marinade is also great for pork, shrimp, and tofu.