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Mexican Chicken Marinade

A bold, citrusy marinade made with fresh lime juice, smoked paprika, cumin, garlic, and cilantro that turns simple chicken breasts into juicy, flavorful grilled chicken.
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Prep Time 10 minutes
Cook Time 16 minutes
Resting Time 5 minutes
Total Time 31 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup olive oil
  • 0.25 cup fresh lime juice about 2 limes
  • 2 tbsp white vinegar
  • 3 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp cayenne pepper optional, for heat
  • 0.25 cup fresh cilantro chopped
  • 4 boneless skinless chicken breasts

Equipment

  • Medium mixing bowl
  • Whisk
  • Resealable plastic bag or shallow dish
  • Grill or grill pan
  • Meat thermometer
  • Tongs

Method
 

  1. In a medium bowl, whisk together olive oil, fresh lime juice, and white vinegar until smooth and fully combined.
  2. Add minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, onion powder, garlic powder, salt, black pepper, and cayenne pepper. Whisk vigorously until all spices are evenly blended.
  3. Stir in the chopped fresh cilantro until evenly distributed throughout the marinade.
  4. Place chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring every piece is fully coated. Seal the bag or cover the dish.
  5. Refrigerate for at least 2 hours, or overnight for best results. Turn the bag once or twice to recoat. Do not marinate longer than 24 hours.
  6. Preheat grill or grill pan over medium-high heat. Remove chicken from the marinade and discard all remaining liquid.
  7. Grill for 6 to 8 minutes per side until the internal temperature reaches 165 degrees F (74 degrees C) and clear grill marks are visible.
  8. Transfer chicken to a clean plate and rest for 5 minutes before slicing.

Notes

Marinate overnight for the deepest flavor. Do not exceed 24 hours as the acid will break down the meat texture. Discard all marinade that has been in contact with raw chicken. Unused marinade (before chicken contact) keeps in the fridge for up to 5 days and works as a salad dressing. Great for tacos, rice bowls, or enchilada filling.