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Mexican Chicken Marinade Guide: Elevate Your Dishes with Authentic Flavors

  • Author: Dottie
  • Total Time: 95 minutes
  • Yield: 4-6 servings 1x

Description

This zesty lime-marinated chicken is packed with flavor from fresh lime juice, garlic, and spices. Ideal for grilling, baking, or pan-searing, it can be enjoyed in tacos, salads, or on its own, making it a versatile dish for any meal.

Ingredients

Scale
  • 1 cup fresh lime juice (about 8–10 limes)
  • 1/2 cup olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1/4 cup fresh cilantro, chopped (optional)
  • 2 pounds chicken (breasts, thighs, or a mix)

Instructions

  1. Roll the limes on the countertop to release juices, then cut in half and juice them to yield about 1 cup of fresh lime juice.
  2. In a medium bowl, whisk together the lime juice and olive oil until well blended.
  3. Stir in minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper (if using). Mix until fully incorporated.
  4. If desired, add chopped cilantro to the marinade for added flavor.
  5. Pat the chicken dry with paper towels to help the marinade adhere better.
  6. Place chicken in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish.
  7. Marinate in the refrigerator for at least 1 hour, preferably 4-6 hours, or overnight for best flavor. Turn occasionally if possible.
  8. Remove chicken from the marinade and let excess drip off. Discard the leftover marinade.
  9. Preheat grill to medium-high. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F (75°C).
  10. Preheat oven to 400°F (200°C). Bake chicken on a parchment-lined baking sheet for 20-25 minutes until cooked through.
  11. Heat olive oil in a skillet over medium-high heat. Cook chicken for 6-7 minutes on each side until golden brown and cooked through.
  12. Let the chicken rest for 5 minutes after cooking to allow juices to redistribute.
  13. Slice the chicken into strips or serve whole.
  14. Serve in tacos with toppings like onions, cilantro, avocado, and salsa, or toss in salads for a flavorful meal.

Notes

  • For a spicier kick, increase the cayenne pepper or add fresh jalapeños to your serving.
  • This chicken can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes

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Find it online: https://recipes2make.com/mexican-chicken-marinade-guide/