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Recipe compliments of www.ITISAKEEPER.com
Mexican Chicken Marinade
My Mexican Chicken Marinade is my families absolute favorite. I'm talking juicy, flavorful chicken that's perfect for tacos, salads, or just grilled on its own. Seriously, this marinade has become my go-to for adding a burst of zesty, spicy goodness to any meal.
Equipment
- Large zip-top bag or shallow dish
Ingredients
- ¼ cup Olive oil
- ¼ cup Lime juice
- 2 tablespoons Fresh cilantro, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
Instructions
- In a medium bowl, whisk together the olive oil, lime juice, cilantro, garlic, chili powder, cumin, paprika, salt, and black pepper until well combined.
- Pour the marinade into a large zip-top bag or shallow dish.
- Add up to 2 pounds of chicken and turn to coat all sides evenly.
- Cover or seal and refrigerate for at least 30 minutes or up to 8 hours.
- Remove the chicken from the marinade and discard any remaining marinade.
- Cook the chicken using your preferred method until it reaches an internal temperature of 165 degrees F.
Christina's Notes
This marinade works well with chicken breasts, chicken thighs, drumsticks, or chicken tenders.
For the best flavor, marinate the chicken for at least 2 hours. Overnight marinating is not necessary and can affect the texture of the chicken because of the lime juice.
Reserve a small portion of the marinade before adding the raw chicken if you would like extra sauce for serving.
Grill, bake, air fry, or pan-sear the chicken depending on your meal plan.
This chicken is perfect for tacos, burritos, rice bowls, quesadillas, salads, and fajitas.
Unused marinade can be stored in an airtight container in the refrigerator for up to 3 days.
Do not reuse marinade that has been in contact with raw chicken unless it is boiled first.