Today’s Mexican Chicken Marinade makes the juiciest, most flavorful chicken! It’s perfect for grilling or baking any night of the week and is the perfect addition to tacos, enchiladas, salads, bowls and more.
For this recipe, lime, spices, and fresh cilantro soak into tender thighs, making every bite zesty and savory with just the right kick. It has so much flavor that it’s become our go-to marinade for all recent salad obsession.
To make this a complete meal, be sure to add some of our favorite sides including Spanish Rice, Esquites and Cheese Enchiladas.
Why we think you’ll love it:
- Budget friendly. Pantry spices and a little lime go a long way.
- Quick. Fast to cook, grill or bake after the marinade does the work.
- Great for so many recipes. Perfect for tacos, bowls, salads, or meal prep.
Mexican Chicken Marinade Ingredients
- Olive oil (2 tablespoons): Carries flavor and helps the chicken stay juicy on the grill or in the oven.
- Minced garlic (1 tablespoon): Adds savory depth that blooms as the chicken cooks.
- Fresh lime juice (1 tablespoon): Tenderizes slightly and brightens the whole marinade.
- Chili powder (2 teaspoons): Gives warm color and classic taco style flavor.
- Dried oregano (1 teaspoon): Herbal note that lifts the spices without overpowering.
- Ground cumin (1 teaspoon): Earthy background that makes the chicken taste robust.
- Garlic salt (1 teaspoon): Seasons the chicken throughout for balanced savoriness.
- Chopped cilantro (¼ cup): Fresh finish that infuses the marinade with bright, green flavor.
- Chicken thighs (1-2 pounds): Naturally tender and forgiving, they stay juicy with high heat. Chicken breasts can be used as well.
How to Make a Mexican Chicken Marinade
In a large Ziploc bag, add olive oil, minced garlic lime juice, chili powder, oregano, cumin, garlic salt and cilantro. Close and shake to combine.
Add chicken and shake to combine until chicken is coated.
Refrigerate for at least 12 hours before grilling or baking.
Baking or Grilling
To Grill:
- Heat grill to medium high, about 400 to 450°F. Oil grates lightly.
- Remove chicken from marinade, letting excess drip off.
- Grill boneless thighs 5 to 7 minutes per side, bone in 7 to 9 minutes per side, until the thickest part reaches 165°F.
- Rest 5 minutes, slice or serve whole. Squeeze with extra lime if you like.
To Bake:
- Heat oven to 425°F. Line a sheet pan with foil and set a rack on top, or use a lightly oiled baking dish.
- Arrange chicken in a single layer, letting excess marinade drip off.
- Bake boneless thighs 18 to 22 minutes, bone in 30 to 35 minutes, until the thickest part reaches 165°F.
- Broil 1 to 2 minutes for extra color if desired, then rest 5 minutes before slicing.
Kristyn’s Recipe Tips
- Marinate at least 12 hours for best flavor, up to 24 hours for deeper seasoning.
- Pat chicken lightly before cooking so it sears instead of steaming.
- For meal prep, cook, cool, and slice, then refrigerate up to 4 days; rewarm gently or serve chilled in salads and bowls.
- Use the same marinade for breasts or tenders, adjust cook time and still aim for 165°F internal temperature.
- Save a little fresh cilantro and lime to sprinkle on cooked chicken for a pretty finish.
Mexican Chicken Marinade Recipe
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 tablespoon fresh lime juice
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon garlic salt
- ¼ cup chopped cilantro
- 1-2 pounds chicken breasts, tenderloins or thighs
Instructions
- In a large Ziploc bag, add olive oil, minced garlic lime juice, chili powder, oregano, cumin, garlic salt and cilantro. Close and shake to combine.
- Add chicken and shake to combine until chicken is coated.
- Refrigerate for at least 12 hours before grilling or baking.
- TO GRILL: Heat grill to medium high, about 400 to 450°F. Oil grates lightly.Remove chicken from marinade, letting excess drip off. Grill boneless thighs 5 to 7 minutes per side, bone in 7 to 9 minutes per side, until the thickest part reaches 165°F. Rest 5 minutes, slice or serve whole. Squeeze with extra lime if you like.
- TO BAKE: Heat oven to 425°F. Line a sheet pan with foil and set a rack on top, or use a lightly oiled baking dish. Arrange chicken in a single layer, letting excess marinade drip off. Bake boneless thighs 18 to 22 minutes, bone in 30 to 35 minutes, until the thickest part reaches 165°F. Broil 1 to 2 minutes for extra color if desired, then rest 5 minutes before slicing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
For meal prep, cook, cool, and slice, then refrigerate up to 4 days. Rewarm gently or serve chilled in salads and bowls.
> Cook the chicken, cool completely.
> Slice or leave whole, then portion into freezer bags or airtight containers.
> Add a spoonful of pan juices or a drizzle of olive oil to prevent dryness.
> Freeze up to 3 months. Reheat gently in a covered skillet with a splash of water, or in the oven at 300°F until warmed through.
Complete the Meal
Serve with
Homemade Spanish Rice Recipe
45 mins
Canned Refried Beans
10 mins
Mexican Street Corn Recipe
13 mins
Calabacitas Recipe
25 mins
More Marinades
Fajita Marinade
5 mins
Carne Asada Marinade
3 hrs 20 mins
Cilantro Lime Dressing
8 mins
Cilantro Lime Chicken
55 mins
