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Mexican Chicken Marinade

A bold, zesty marinade made with lime, garlic, cilantro, chili powder, and cumin that transforms chicken into a juicy, flavor-packed meal perfect for grilling, baking, or pan-searing.
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Prep Time 5 minutes
Cook Time 25 minutes
Marinate Time 30 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts or thighs
  • 2 fresh limes juiced
  • 3 cloves garlic minced
  • 1/4 cup fresh cilantro chopped
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 2 tbsp olive oil extra virgin recommended
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Equipment

  • Medium mixing bowl
  • Whisk
  • Resealable zip bag or shallow dish
  • Grill, oven, or skillet
  • Meat thermometer

Method
 

  1. In a medium bowl, combine lime juice, minced garlic, chopped cilantro, chili powder, cumin, olive oil, salt, and pepper. Whisk until fully blended.
  2. Place chicken in a resealable zip bag or shallow dish. Pour the marinade over the chicken and turn each piece to coat evenly. Seal or cover tightly.
  3. Refrigerate for at least 30 minutes or up to 4 hours for deeper flavor. Do not marinate longer than 8 hours.
  4. Remove chicken from the marinade and let excess drip off. Grill over medium-high heat 6 to 7 minutes per side, bake at 400 degrees F for 20 to 25 minutes, or pan-sear 5 to 6 minutes per side until internal temperature reaches 165 degrees F.
  5. Let chicken rest for 5 minutes before slicing. Serve with tacos, rice bowls, or your favorite sides.

Notes

Freeze raw marinated chicken for up to 3 months. Thaw overnight in the fridge and cook as usual. Unused marinade that has not touched raw chicken keeps in the fridge for up to 3 days.