This MEXICAN CHICKEN MARINADE creates the most flavorful and juicy chicken! You can use this marinaded chicken for so many dishes or enjoy it on its own.
This Mexican Chicken Marinade can made in either a food processor, blender, or even by hand if you feel like doing the chopping yourself!
Ingredients for Mexican chicken marinade:
- olive oil
- limes
- garlic cloves
- cilantro leaves
- cumin
- chili powder
- onion powder
- salt
- sugar
How to make Mexican chicken marinade:
This is such an easy recipe. Everything (except the chicken of course) gets added to a food processor or blender. You'll want to blend it just until the garlic and cilantro is broken down. You can add the marinade to a zip-top bag along with the chicken.
How long should chicken sit in the marinade:
Chicken should marinade in the in the fridge for at least 3 hours or preferably over night. You should not marinade for more than the 24 hours or the chicken can start to break down and the texture will be mushy and inedible.
There's something that's so delicious about marinated chicken isn't there? It's so much juicier and more flavorful!
Tip: A favorite of mine is to make a big batch of this Mexican chicken, then cut it up, and make a quesadillas or tacos with it later!
Other recipes you'll love:
- Garlic Soy & Lime Chicken Marinade
- Creamy Chicken Tortilla Soup
- Blackened Chicken Tenders
- Cuban Chicken Fricassee (Fricase de Pollo)
Mexican Chicken Marinade
Ingredients
- 3 pounds boneless, skinless chicken breasts (about 3 or 4)
- ¼ cup olive oil
- juice from 2 whole limes
- 3 large garlic cloves
- ½ cup cilantro leaves (packed tightly)
- ½ teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1.5 teaspoon salt
- 1 teaspoon sugar
Instructions
- Place all of the ingredients (except chicken) in a food processor or blender and blend until there are no large chunks of garlic left. It will be a thick liquid.
- Pound your chicken breasts so that they are uniform in size. I usually like to keep them around ½ inch thick so they cook evenly.
- Place the chicken in a zip-top bag and refrigerate overnight or for at least 3 hours. (Over night is preferred for the best flavor!)
- Heat your grill or grill-pan over medium heat and cook the chicken for about 5 minutes per side or until cooked throughout.
- Allow the chicken to rest for about 10 minutes before cutting. I just place it on a plate and cover it with foil.
Notes
Maggie Unzueta says
It looks delicious! I wish this were in front of m right now.
Coco and Ash says
Thank you Maggie! I hope you get to try it!
Danielle says
All of my favourite flavours right there! This would be great on chicken skewers too.
Coco and Ash says
Thanks so much Danielle! Chicken skewers sound great!
Jenny Fournes says
I love this recipe,thank you for sharing.
Tara says
Oh my goodness this looks DELICIOUS!
Coco and Ash says
Thanks Tara!
Ken Woods says
Absolutely delicious. I gave it my own twist because that's what I do. Extra garlic, 1.5 jalapeno's 1.5 chipotle peppers and 1 tablespoon of adobo sauce. Skewers for super bowl for sure.
Coco and Ash says
Thanks so much!
Vicky says
I love this marinade! I think I will also try it on grilled steak. It is very versatile and I am always looking to add a little excitement to chicken.
Coco and Ash says
Thanks Vicky! I think trying it on steak is a great idea!
Krissy Allori says
I've been looking for a good way to make chicken lately, and I think I've just found it! This looks so good!
Coco and Ash says
Thanks Krissy! I hope you love it!
Claudia says
We love mexican food... its a favorite and the flavors in this chicken are over the top great I cant wait to make this maybe tomorrow's dinner!
Coco and Ash says
Thank you Claudia!
Bonnie says
Have made this with chicken several times,
everyone loved it. Has anyone tried it with fish? I was going to try it with salmon.
Cindy says
Am I able to bake this instead? if so what temp and time?
Coco and Ash says
You can definitely bake the chicken. Heat the oven to 400 and place on a greased pan and bake for 25 minutes or until temperature reaches 165°F.
Shelly Housel says
Made this for a dinner with friends and it was delicious! Served it along with a Mexican salad, grilled marinated vegetables & sweet potatoes and rice. I only had have one chicken breast for leftovers and wishing I had made more! It was moist, with great flavor. Thanks you for such an amazing chicken recipe.
Chelsea says
This looks so tasty! I've never thought of putting cilantro in a marinade. I can't wait to try this now that it's grill season again. 🙂 Thanks so much for sharing this!
Cindy says
Is the cilantro in the marinade? It eats to put all the ingredients in the food processor but the picture looks like the cilantro was sprinkled on at the end?
Coco and Ash says
Yes, the cilantro is blended into the marinade. I just added a little extra on my chicken after cooking.
Joe Everett says
My wife and I made this last week. We are making it again this week. Oh so good!
Coco and Ash says
Thank you Joe!!
Maribeth says
This marinade is so easy and so delicious! It’s my go to for grilled chicken and always make extra for enchiladas or quesadillas. Rave reviews from everyone!
Christina Porto says
the night I made this I placed the chicken in the freezer over night as it was going to be one of our dinners while camping. I made it 2 nights after freezing, placed it on my camping flat top and sliced it into pieces after cooked and it was so amazing. the meat was tender and juicy and soooo much flavor. I will use it always!!