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Mexican Chicken Marinade

Mexican chicken marinade for grilled chicken with a bright citrus-chili flavor and Mexican spices. Whisk, marinate 2–8 hours, then grill to juicy, taco-ready texture at 165°F.
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Prep Time 10 minutes
Cook Time 25 minutes
marinating 2 hours
Total Time 2 hours 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

Chicken
  • 2 lb chicken breasts, thighs, or drumsticks
Citrus-chili marinade
  • 0.25 cup lime juice
  • 0.25 cup orange juice
  • 0.25 cup olive oil
  • 3 garlic minced cloves
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 0.5 tsp oregano
  • 1 salt to taste
  • 1 pepper to taste
Serving
  • 1 fresh cilantro for serving
  • 1 lime wedges for serving

Method
 

Make the marinade
  1. Whisk lime juice, orange juice, olive oil, minced garlic, chili powder, cumin, paprika, oregano, salt, and pepper until evenly combined and speckled with spices.
  2. Place the chicken in a large zip-top bag and pour the marinade over it, ensuring each piece is coated.
  3. Marinate in the refrigerator for 2–8 hours, turning the bag occasionally so the citrus and spices redistribute.
Grill the chicken
  1. Preheat the grill to medium-high heat.
  2. Grill the chicken until it reaches an internal temperature of 165°F, about 6–8 minutes per side for breasts, with visible spice flecks on the surface.
  3. Let the grilled chicken rest for 5 minutes before serving.
  4. Serve topped with fresh cilantro and lime wedges for a bright finish.

Notes

For best flavor, keep the chicken in a sealed bag with marinade and turn it a couple of times during the 2–8 hour rest. Refrigerate leftovers in an airtight container for up to 3–4 days; freeze cooked chicken up to 2 months. For a lower-sodium swap, use reduced-salt seasoning for the salt and pepper portion while keeping the citrus and spice ratios the same.