Mexican Chicken Marinade

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

Coco and Ash

Print Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings 4

Ingredients

  

1x2x3x

• 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. (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

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)

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