Mexican Chicken Marinade

This post was sponsored by Lagostina, however all opinions and recipe are my own.

This MEXICAN CHICKEN MARINADE is the perfect year-round chicken marinade recipe that can be used for so many dishes!

We like to grill quite a bit but living in Florida, our summers are often rainy and sometimes it’s just too darn hot to get outside! The perfect solution for us was this Lagostina Panini Pan! It makes family dinners so much easier when we can keep things indoors if the weather gets too hot, too rainy (hello Florida!) or too chilly.

I have never owned a grill pan or panini pan before this and I am blown away! The grill marks you see on this chicken are solely from this Lagostina panini pan! So not only can you make amazing sandwiches with this pan, but you can bring your grilling indoors (which I know is a huge perk for my Northern readers!).

This Mexican Chicken Marinade is an easy one and it’s made in either a food processor, blender, or even by hand if you feel like doing the chopping yourself!

Here’s what you need:

• 3 pounds boneless, skinless chicken breasts (about 3 or 4)
• 1/4 cup olive oil
• juice from 2 whole limes
• 3 large garlic cloves
• 1/2 cup cilantro leaves (packed tightly)
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1.5 tsp salt
• 1 teaspoon sugar

Everything gets thrown in a zip-top bag and refrigerated then you’re ready to do your grilling! I’m still amazed that these grill marks came from inside my kitchen and not on the outdoor grill! And just in case you’re wondering, I do NOT have a fancy gas stove. This chicken was made on a  Lagostina Panini Pan on my regular glass top stove!

There’s something that’s so delicious about marinated chicken isn’t there? I know you’re going to love this Mexican Chicken Marinade and I hope you get to try the Lagostina panini pan too! By the way, the pan is NON-STICK and was a breeze to clean! (Can I get an hallelujah!)

Tip: A favorite of mine is to make a big batch of this Mexican chicken, then cut it up, and make a quesadillas on the panini pan! 

Print Recipe

5 from 10 votes

Mexican Chicken Marinade

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Main Course

Cuisine: Mexican

Servings: 4

Author: Coco and Ash

Ingredients

• 3 pounds boneless, skinless chicken breasts (about 3 or 4)
• 1/4 cup olive oil
• juice from 2 whole limes
• 3 large garlic cloves
• 1/2 cup cilantro leaves (packed tightly)
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1.5 tsp 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 1/2 inch thick so they cook evenly. 
• Place the chicken in a zip-top bag and refrigerate overnight or for at least 3 hours. (Overnight is preferred for the best flavor!)
• Heat your Lagostina panini 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

Tip: If you feel like the outside of your chicken is getting too dark but the inside isn't done yet, Just pop the chicken in the oven at 350 for 15 minutes and you should be good to go!  (Chicken should be cooked to an internal temperature of at least 165)