Grilled Mexican chicken marinade
This Grilled Mexican Chicken Marinade delivers bold, zesty flavor with a balance of citrus, garlic, and spices. Perfect for juicy grilled chicken that pairs beautifully with rice, tortillas, or fresh salsa. Great for tacos, bowls, or summer cookouts!
Ingredients
- 1½ lbs boneless, skinless chicken breasts or thighs
- 3 tbsp olive oil
- 2 tbsp lime juice (freshly squeeze
- 1 tbsp orange juice (or pineapple juice)
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp ground coriander
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp chopped cilantro or a pinch of crushed red pepper flakes
Instructions
- -In a bowl or zip-top bag, combine all marinade ingredients and whisk well.-Add chicken and toss to coat thoroughly.-Cover or seal and marinate in the refrigerator for at least 1 hour (or up to 8 hours for deeper flavor).-Preheat grill to medium-high heat.-Grill chicken for 5–7 minutes per side, or until internal temperature reaches 165°F (74°C).-Let rest for 5 minutes before slicing and serving.
Notes
- For deeper flavor, marinate the chicken for at least 4–8 hours. Avoid marinating for more than 24 hours, as the citrus can break down the meat texture.
- Always marinate chicken in the refrigerator to keep it at a safe temperature and prevent bacterial growth.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) before serving.
- Let the chicken rest for 5 minutes after grilling to lock in juices and keep it tender.
- Add a touch of honey or brown sugar to the marinade if you prefer a slightly sweet glaze when grilled.
- Use boneless thighs for extra juicy results, or try this marinade with shrimp, tofu, or veggies for variation.
- If using a grill pan indoors, make sure it’s preheated and lightly oiled to avoid sticking.
- For extra char and caramelization, broil the chicken for 2–3 minutes at the end of cooking.