Mexican Chicken Marinade for Grilled Chicken

Mexican Chicken Marinade

This Mexican chicken marinade gives chicken a bright lime flavor with warm spices like chili powder, cumin, and smoked paprika. It works well with breasts, thighs, drumsticks, or a whole chicken, and it keeps the ingredient list simple.

Mix it in a bowl or a zip-top bag, let the chicken marinate for a few hours or overnight, then grill, bake, or roast until the chicken reaches 165°F. It is an easy prep-ahead option for tacos, bowls, nachos, or a straightforward dinner with vegetables on the side.

Ingredients for Mexican Chicken Marinade

• 2 1/2 to 3 pounds chicken (about 1.15 to 1.35 kg), such as boneless skinless breasts, thighs, drumsticks, or a whole or spatchcock chicken
• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon ground cinnamon (optional)

For a few simple flavor changes, you can add 1 to 2 teaspoons honey for a slightly rounder flavor and better browning, 1/4 teaspoon crushed red pepper flakes for more heat, or 2 tablespoons chopped cilantro for a fresher finish.

Lime juice gives the most fitting flavor here, but lemon juice can work if needed. If you use fine salt instead of kosher salt, use a little less.

How to Make Mexican Chicken Marinade

1. Mix the marinade: In a bowl or large zip-top bag, combine the olive oil, lime juice, garlic, chili powder, smoked paprika, cumin, salt, pepper, and optional cinnamon. Whisk or squish until the spices are evenly mixed and no dry clumps remain.
2. Coat the chicken: Add the chicken and turn to coat well. If using a bag, press out the extra air and seal tightly. Refrigerate right away.
3. Marinate: Refrigerate for at least a few hours and up to 24 hours. Thicker cuts and bone-in pieces do better with the longer end of that range. Do not go much past 24 hours, or the lime juice can start to affect the texture.
4. Preheat: Heat a grill to medium-high or preheat the oven to 400°F. If grilling, clean the grates and oil them lightly if needed. If baking or roasting, use a rimmed sheet pan or baking dish and leave space between the pieces so they brown instead of steam.
5. Cook the chicken: Remove the chicken from the marinade and cook until browned outside and cooked through, turning once about halfway through. Grill pieces for about 12 to 20 minutes, depending on the cut and thickness, or bake at 400°F for about 20 to 35 minutes. Bone-in pieces and whole chicken will take longer than boneless pieces.
6. Check for doneness: Use an instant-read thermometer in the thickest part. The chicken should reach 165°F. The juices should run clear, and grilled chicken should have light charring in spots.
7. Rest and serve: Let the chicken rest for 5 to 10 minutes before slicing or serving. Spoon any resting juices over the top if you like.

Best Chicken Cuts to Use

This marinade works with most common chicken cuts. Boneless breasts cook faster and can dry out more easily, so start checking them early. Thighs and drumsticks are more forgiving and usually stay juicier. A whole or spatchcock chicken also works well but needs more time to marinate and cook.

Try to keep the pieces close in thickness so they cook more evenly.

How Long to Marinate Chicken

A few hours gives the chicken good flavor, and overnight is convenient for meal prep. Keep the chicken refrigerated the whole time, whether it is in a zip-top bag or a covered bowl.

For the best texture, keep the marinating time under 24 hours.

Serving Ideas

Slice the chicken for tacos with corn tortillas, guacamole, and pico de gallo, or use it in burrito bowls with cilantro lime rice, black beans, and lime crema. It also works well chopped over nachos with cheese, sour cream, guacamole, and pineapple salsa.

For a simple dinner, serve it with roasted potatoes or steamed broccoli. If you want another easy chicken flavor, try this Greek Chicken Marinade for Juicy Grilled Chicken.

Optional Flavor Tweaks

For more heat

Stir in 1/4 teaspoon crushed red pepper flakes.

For a slightly sweeter finish

Add 1 to 2 teaspoons honey for a rounder flavor and a little more browning.

For a fresher flavor

Add 2 tablespoons chopped cilantro before marinating.

How to Store and Reheat the Chicken

Let the cooked chicken cool, then store it in an airtight container in the refrigerator for up to 5 days. For better moisture, keep the pieces whole or in larger pieces and slice only what you need.

Reheat gently in the microwave or covered in the oven until heated through. Gentle reheating helps keep the chicken from drying out.

You can also marinate the chicken the night before and cook it the next day. For another marinated chicken dinner, see these Easy Turkish Yogurt Chicken Kabobs. If you are planning more chicken dinners, you may also like this Nigerian Chicken Stew.

Nutrition

Nutrition is approximate and will vary based on the chicken cut, exact ingredients, and how much marinade remains on the chicken after cooking.

• Serving size: about 1/4 of the recipe
• Calories: about 390
• Protein: 43g
• Fat: 22g
• Carbohydrates: 3g
• Per 100g: about 175 calories, 19g protein, 10g fat, 1g carbohydrates