Mexican Chicken Marinade Recipe
This Mexican chicken marinade infuses boneless, skinless chicken thighs with bold flavors of lime, cilantro, garlic, and spices. The chicken is marinated for at least two hours, then grilled to juicy perfection with a slightly charred exterior. Perfect for tacos, salads, or fajitas, this easy and versatile recipe delivers restaurant-quality flavor at home.
Ingredients
For the Marinade:
- 1/4 cup olive oil
- 1/3 cup fresh lime juice about 2-3 limes
- 1/2 cup packed fresh cilantro
- 3 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
For the Chicken:
- 2 lb boneless skinless chicken thighs
Instructions
- Add all marinade ingredients to a food processor or blender, ensuring the garlic is minced. Blend until smooth.
- Place the chicken thighs into two separate 1-gallon storage bags, about 1 lb per bag (3-4 thighs each).
- Divide the marinade evenly between both bags, pouring it over the chicken.
- Remove excess air, seal the bags, and massage the chicken to evenly coat each piece in the marinade. Lay flat in the refrigerator for 2-24 hours.
- When ready to cook, preheat the grill to medium-high heat (around 500°F).
- Grill the chicken for 6-7 minutes per side, flipping with tongs, until the internal temperature reaches 165°F.
- Let the chicken rest under foil for a few minutes before serving. Garnish with fresh cilantro and enjoy.
Notes
- Use fresh lime juice and cilantro for the best flavor.
- Marinate for up to 24 hours to avoid a mushy texture.
- Preheat the grill for even cooking and sear marks.
- Check internal temperature to ensure perfect doneness.