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Close-up shows the vibrant colors and textures of Mexican Chicken Marinade in a bowl, ready to be used.

Best Mexican Chicken Marinade

This Mexican chicken marinade is the secret to flavorful, juicy chicken. The perfect balance of acid, oil, salt, and aromatics tenderizes the chicken and infuses it with delicious Mexican flavors, making it ideal for grilling, baking, or pan-frying.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs or breasts
  • 1/4 cup lime juice, freshly squeezed
  • 1/4 cup orange juice
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon cayenne pepper, optional
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • Medium bowl
  • whisk
  • Zip-top bag or shallow dish
  • measuring cups and spoons
  • Grill, oven, pan, or slow cooker
  • Tongs or spatula

Method
 

  1. In a medium bowl, whisk together lime juice, orange juice, olive oil, apple cider vinegar, minced garlic, chili powder, smoked paprika, cumin, oregano, cayenne pepper (if using), salt, and black pepper until well combined.
  2. Place the chicken in a zip-top bag or shallow dish.
  3. Pour the marinade over the chicken, ensuring it's evenly coated.
  4. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 8 hours.
  5. Remove the chicken from the marinade and discard the marinade.
  6. Cook the chicken using your preferred method: grilling, baking, pan-frying, or in a slow cooker. Adjust cooking times based on the thickness of the chicken. For grilling or pan frying: cook until internal temperature reaches 165F. For baking: bake at 375F until internal temperature reaches 165F.

Notes

For best results, use fresh lime juice and herbs. Do not marinate for more than 8 hours, as the acid can break down the chicken too much. Pat the chicken dry before cooking to help it brown properly. This marinade is excellent for tacos, fajitas, casseroles, or soups. Marinated chicken can be stored in the refrigerator for up to 2 days after cooking.