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Mexican Chicken Marinade

Mexican chicken marinade that turns chicken juicy with a vibrant citrus-chili blend. Marinate, grill until 165°F, and finish with fresh cilantro and lime wedges for taco-ready flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
marinating 2 hours
Total Time 2 hours 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 2 lb chicken breasts, thighs, or drumsticks
  • 0.25 cup lime juice
  • 0.25 cup orange juice
  • 0.25 cup olive oil
  • 3 garlic minced
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 0.5 tsp oregano
  • 1 salt to taste
  • 1 pepper to taste
  • 1 fresh cilantro for serving

Method
 

Make the marinade
  1. Whisk together lime juice, orange juice, olive oil, garlic, chili powder, cumin, paprika, oregano, salt, and pepper until smooth and evenly colored. The mixture should look glossy with visible spice flecks.
Marinate the chicken
  1. Place the chicken in a large zip-top bag and pour the marinade over it, making sure the chicken is well coated. Press out excess air so the marinade touches all sides.
  2. Marinate in the refrigerator for 2-8 hours, turning occasionally. Keep the bag flat in the fridge so the spices distribute evenly.
Grill and finish
  1. Preheat the grill to medium-high heat and lightly oil the grates if needed. Aim for steady heat so the chicken sears without burning the spices.
  2. Grill the chicken until the internal temperature reaches 165°F, about 6-8 minutes per side for breasts. Flip only once or twice so you get grill marks and juicy texture.
  3. Let the grilled chicken rest for 5 minutes before serving. This helps the juices settle so the meat stays tender.
  4. Serve with fresh cilantro and lime wedges. Garnish right before eating for bright, fresh flavor.

Notes

Pro tip: For faster, more even flavor, use chicken thighs or cut breasts into thick portions so they cook through at the same time. Refrigerate leftover grilled chicken in an airtight container up to 3-4 days; freeze up to 2 months. For a lighter option, reduce olive oil to 2 tbsp (and add a little extra lime/orange juice) to keep it zesty with less fat.