Description
Learn how to make the best Mexican chicken marinade with lime, garlic, cumin, and chili powder. This easy recipe creates tender, flavorful grilled chicken that’s perfect for tacos, burrito bowls, salads, and more. With just 30 minutes of marinating time and simple pantry spices, you’ll have restaurant-quality Mexican chicken at home!
Ingredients
For the Marinade:
- 1/4 cup olive oil — creates moisture and helps spices stick
- Juice and zest of 2–3 limes (about 1 teaspoon lime zest + 2 tablespoons lime juice) — the star of the show!
- 2 teaspoons minced garlic — because garlic makes everything better
- 2 teaspoons ground cumin — earthy, warm, essential
- 1 teaspoon paprika — adds color and subtle smokiness
- 1 teaspoon onion powder — depth of flavor
- 1¼ teaspoons chili powder — adjust to your heat preference
- 1/2 teaspoon dried oregano — traditional Mexican herb
- 1½ teaspoons salt — enhances all the flavors
- 1 teaspoon black pepper — a little kick
For the Chicken:
- 1.25–1.5 pounds boneless, skinless chicken thighs or chicken breasts
Instructions
Trim any excess fat off your chicken pieces. If you’re using chicken breasts, here’s my secret: slice them in half horizontally to create thinner cutlets. Then, give them a gentle pound with a meat mallet or the bottom of a heavy pan until they’re an even thickness, about 1/2 to 3/4 inch thick. This ensures they cook evenly and don’t dry out!
Place your prepped chicken into a large resealable bag or a container with a lid.
In a small bowl or measuring cup, whisk together the olive oil, lime zest, lime juice, minced garlic, cumin, paprika, onion powder, chili powder, oregano, salt, and pepper. Whisk it really well, you want everything evenly distributed.
Pour the remaining marinade over your chicken in the bag. Seal it up tight, then use your hands to massage and knead the bag from the outside, making sure every piece of chicken is completely coated.
Pop it in the refrigerator and let it marinate for at least 30 minutes. You can go up to 4 hours for maximum flavor.
When you’re ready to cook, preheat your grill or grill pan to medium-high heat (around 450°F or 230°C). This is crucial! A properly preheated grill gives you those beautiful char marks and prevents sticking.
Remove the chicken from the marinade, letting the excess drip off. Don’t worry about getting every drop off.
Place the chicken on the preheated grill. Now resist the urge to move it around! Let it cook undisturbed for 4–6 minutes (depending on thickness). If it’s sticking when you try to flip, wait another minute, it’ll release when it’s ready.
Flip the chicken and cook for another 4–6 minutes on the second side. While it’s cooking, brush on some of that reserved marinade you set aside earlier. This adds extra flavor and moisture!
Use your meat thermometer to check, you want the thickest part to reach about 160°F. The carryover heat (while it rests) will bring it up to the safe 165°F.
Transfer your cooked chicken to a plate and tent it loosely with aluminum foil. Let it rest for 5–10 minutes.
After resting, slice the chicken thinly or chop it into bite-sized pieces. For tacos, I like thin slices. For burrito bowls or salads, I go with a rough chop.
Give it a taste and add a squeeze of fresh lime juice and a pinch of salt if needed.
Notes
Save That Marinade: Remember to reserve some marinade BEFORE it touches raw chicken. Never reuse marinade that’s been in contact with raw poultry unless you boil it first.
Temperature Matters: Invest in an instant-read thermometer if you don’t have one. It’s the difference between juicy, perfect chicken and dry, overcooked chicken. Pull it off at 160°F — it’ll coast to 165°F during resting.
Avoid This Common Mistake: Don’t use chicken breasts that are super thick (like 1+ inches). Either butterfly them, slice them horizontally, or opt for thighs instead. Thick breasts are nearly impossible to cook through without burning the outside.
- Prep Time: 10 minutes + Marinating Time: 30 minutes (up to 4 hours)
- Cook Time: 10-12 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican