Mexican Chicken Marinade
Make a Mexican Chicken Marinade for the juiciest, best grilled chicken! This marinade is made with fresh ingredients, whisked together and poured over the chicken to marinate, for delicious chicken or any cut of meat. It’s make-ahead ready, has great flavor, and is also great for doubling the recipe for parties or celebrations!
This Mexican Chicken Marinade is my go-to marinade for chicken. But especially for any grilled Mexican meat (it’s also great on beef), the flavors are so bright and lovely, and the process is quite easy. To make the marinade, whisk together the ingredients in a bowl, and then poke the chicken all over with a fork. Pour the marinade over the chicken in a plastic bag without any mess. Pop the bag in the fridge to allow the chicken to soak up all the wonderful, warm spices.
Delicious Mexican Chicken Marinade
I love the results: A wonderful, tender, juicy piece of chicken. I specifally love it grilled, and served with corn on the cob (and a watermelon salad). Can we just say, this is the ultimate summer menu? Throw in a Mexican slaw for a side or a dip with chips!
With 10 minutes to prep, this simple Mexican Chicken Marinade recipe is so easy, you’ll probably find it on your weekly menu rotation!
What is a Mexican marinade called?
Mexican marinade is also called Adobada (Spanish for “marinated”) and it is used for many common Mexican dishes. It’s also involes easy prep!
We eat a lot of chicken at my house, and it can be tricky to come up with new ideas and flavors to change things up. We also love Mexican-inspired dishes, so this chicken marinade makes the task of dinner much easier.
What to marinate chicken in for Mexican?
- Warm seasoning spices: Chili Powder, cumin, salt, oregano, paprika, black pepper and garlic.
- Oil: We use olive oil.
- Citrus: Both lime and orange – the perfect combination.
- Herbs: There’s nothing quite like fresh cilantro!
- Chicken: We use chicken breasts, but we’ve also made this recipe with chicken thighs and tenders!
How do you make Mexican Chicken Marinade?
- Make the marinade: In a medium bowl, whisk together all the spices. Add the garlic, oil, and citrus. Whisk until combined. Add in the cilantro and continue to mix.
- Prepare the chicken (cut off any excess fat) and tenderize using either a tool, or you can poke holes in the meat with a fork. Place the chicken in a large ziplock bag.
- Marinate the chicken: Pour the marinade over the chicken and carefully close the bag, releasing any air from the bag. With your hands, move the chicken around in the marinade (in the bag), to evenly coat the chicken.
- Refrigerate the chicken for 2 hours, or up to 1 day. The sweet spot for the best chicken is at least 6 hours (minimal).
- Grill or cook the chicken: Remove the chicken from the refrigerator 30 minutes before ready to cook. Remove the marinade and grill, cook, air fry until the chicken is 165° F (74° C).
Sandy’s tips and substitutions for Mexican Chicken Marinade:
- Ease of this recipe: Marinating chicken is pretty easy to make but take some time to prepare. Chicken is best if marinated up to 2 hours.
- Prep note: If you do not want to use a ziplock bag, it’s optional to pour the marinade in a baking dish, and cover with the marinade. You will need to flip the chicken over several times, to soak it up for the best flavor. Allow the chicken to sit on the counter for 30 minutes after removing from the fridge, before grilling.
- Budget idea: You can double the recipe, and after marinated in the fridge – pop the bag (make sure it is airtight) into the freezer. This is a great idea if you get chicken on sale and don’t want to use it all right away.
- Prep Ahead/Freezer: If using frozen marinated chicken, remove from the freezer and allow to defrost in the fridge for up to 48 hours before grilling or baking.
- Cooking the chicken: Optional to grill, pan fry, or use an air fryer to cook the chicken.
- Leftovers: We love leftover chicken, and use it for other Mexican dishes like salad, tacos, burrito bowls, enchiladas, or even in Mexican Soup.
- Storage: Store the chicken in airtight container for up to 5 days.
Serving:
We love grilled chicken at our house. Serve it hot off the grill wtih other side dishes like Southwest Kale Salad, Mexican Street Corn Pasta, and this Mexican dessert. Not only is chicken delicious and healthy, but it’s also one of my all-time favorite Mexican foods because it is so versatile.
More marinade recipes you may want to try:
Get the Recipe:
Mexican Chicken Marinade
Ingredients
- 2 tsp chili powder
- 2 tsp ground cumin
- 2 tsp salt
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp black pepper
- 8 minced garlic cloves, about 4 tsp
- ¼ cup olive oil
- ¼ cup fresh squeezed lime juice
- ¼ cup fresh squeezed orange juice, or tangerine or cuties juice
- ⅔ cup chopped cilantro
- 4 lb. chicken breasts or thighs
Instructions
- In a medium bowl, whisk together all the spices. Add the garlic, oil, and citrus. Whisk until combined. Add in the cilantro and continue to mix.
- Prepare the chicken (cut off any excess fat) and tenderize using either a tool, or you can poke holes in the meat with a fork. Place the chicken in a large ziplock bag.
- Pour the marinade over the chicken and carefully close the bag, releasing any air from the bag. With your hands, move the chicken around in the marinade (in the bag), to evenly coat the chicken.
- Refrigerate the chicken for 2 hours, or up to 1 day. The sweet spot for the best chicken is at least 6 hours (minimal).
- Remove the chicken from the refrigerator 30 minutes before ready to cook. Remove the marinade and grill, cook, air fry until the chicken is 165° F (74° C).
- Serve and enjoy!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
