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Mexican Chicken Marinade

Mexican chicken marinade with a bright citrus-chili blend for juicy grilled chicken. Marinate with lime and orange juice plus Mexican spices, then grill until 165°F for easy taco-ready meat.
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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: 560
Ingredients Method Notes

Ingredients
  

Mexican chicken marinade
  • 2 lb chicken breasts, thighs, or drumsticks
  • 0.25 cup lime juice
  • 0.25 cup orange juice
  • 0.25 cup olive oil
  • 3 cloves 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
  • 1 lime wedges for serving

Method
 

Make the marinade
  1. Whisk together lime juice, orange juice, olive oil, minced garlic, chili powder, cumin, paprika, oregano, salt, and pepper until combined.
  2. Place chicken in a large zip-top bag and pour the marinade over the chicken, ensuring it’s well coated.
  3. Marinate in the refrigerator for 2-8 hours, turning the bag occasionally.
Grill and finish
  1. Preheat grill to medium-high heat.
  2. Grill chicken until internal temperature reaches 165°F, about 6-8 minutes per side for breasts.
  3. Let chicken rest for 5 minutes before serving with fresh cilantro and lime wedges.

Notes

For the most even flavor, turn the bag at least once every hour during the longer end of the marinating window. Refrigerate leftovers in a covered container for 3-4 days; freeze cooked chicken up to 2 months (thaw in the fridge). For a dairy-free swap, keep everything the same—no substitutions are needed for the marinade itself; for lower-sodium, use reduced-sodium salt or go light on added salt.