I created a Mexican chicken marinade for tacos that layers smoky chipotle, bright citrus, and toasted cumin into a spicy, slightly tangy mix that will make you curious to read on.
I hit on this Mexican Chicken Marinade For Tacos by accident, and I still laugh at how good it turned out. Spicy, smoky, slightly tangy and packed with bold flavors, it wakes up plain chicken like nothing else.
I love adding fresh lime juice and a bit of chipotle in adobo for that bright heat and deep smoke, but most times I dont measure anything and its still fantastic. It clings to the grill, chars up pretty and makes tacos people talk about for days.
I can’t promise you’ll nail it on first try, but youll want more.
Why I Like this Recipe
– I like how the flavors really pop and make even plain sides taste awesome, people always ask for seconds
– I like that it needs only a few minutes of my time up front, then I can forget about it while it marinates
– I like that leftovers reheat great so I can eat it all week without getting bored
– I like that it’s forgiving, I sometimes eyeball things and it still turns out tasty
Ingredients
- Chicken: lean protein, builds muscle and soaks up flavors from the marinade
- Olive oil: healthy fats helps the marinade cling keeps meat juicy while it’s cooking
- Lime juice: tart acidity brightens flavor it tenderizes chicken and adds fresh zing
- Orange juice: a touch of sweet citrus balances heat and adds caramel notes
- Garlic: savory brings umami and depth plus small amounts of nutrients and fiber
- Chipotle in adobo: smoky spicy kick adds warmth and concentrated chili flavor
- Honey: sweetens lightly helps with browning and balances acidic citrus notes
- Cilantro: fresh herb gives bright green flavor and a cool finish to bites
Ingredient Quantities
- 2 to 3 pounds boneless skinless chicken breasts or thighs
- 1/2 cup extra virgin olive oil
- 1/3 cup fresh lime juice (about 2 limes)
- 1/4 cup fresh orange juice (about 1 orange)
- zest of 1 lime
- 2 tablespoons white vinegar or apple cider vinegar
- 4 garlic cloves, minced
- 1 tablespoon honey or packed brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 to 2 tablespoons chipotle in adobo, minced (or 1 teaspoon chipotle powder)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano (Mexican oregano if you can)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 cup finely chopped fresh cilantro (optional)
How to Make this
1. In a medium bowl whisk together 1/2 cup extra virgin olive oil, 1/3 cup fresh lime juice, 1/4 cup fresh orange juice, zest of 1 lime, 2 tablespoons white or apple cider vinegar, 4 minced garlic cloves and 1 tablespoon honey or packed brown sugar until combined.
2. Add the spices: 1 tablespoon smoked paprika, 1 tablespoon chili powder, 1 to 2 tablespoons minced chipotle in adobo or 1 teaspoon chipotle powder, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon cayenne if you want extra heat. Whisk again so the paste is even.
3. Taste a tiny bit of the marinade and adjust salt or heat if needed. If you want brighter citrus, microwave the orange and limes for 8 to 10 seconds before juicing to get more juice out.
4. Prep 2 to 3 pounds boneless skinless chicken breasts or thighs: trim fat, pound thicker breasts to even thickness or score thighs lightly so the marinade penetrates. Put the chicken in a large zip top bag or shallow dish.
5. Pour the marinade over the chicken, squeeze out excess air and seal the bag, or cover the dish. Massage the chicken through the bag so every piece gets coated. Refrigerate at least 30 minutes, but ideally 2 to 8 hours or up to 24 hours for maximum flavor.
6. If you plan to use some marinade for basting or a sauce, reserve about 1/4 cup before you add raw chicken. Any marinade that touched raw chicken must be boiled for at least 5 minutes before using as a sauce, otherwise discard it.
7. About 20 to 30 minutes before cooking take the chicken out of the fridge so it comes closer to room temp. Remove chicken from the marinade and pat dry with paper towels to get a good sear and char.
8. Cook the chicken by your preferred method: grill over medium high heat about 6 to 8 minutes per side for breasts depending on thickness, slightly longer for thighs, until internal temp reads 165 F. Or pan sear 4 to 6 minutes per side then finish in a 400 F oven 6 to 10 minutes. If baking straight through, roast at 400 F for about 20 to 25 minutes.
9. Let the cooked chicken rest 5 to 10 minutes, sprinkle with 1/2 cup finely chopped fresh cilantro if using, slice across the grain and serve. Leftovers keep 3 to 4 days in the fridge or freeze up to 3 months.
Equipment Needed
1. Medium mixing bowl
2. Whisk
3. Measuring cups and measuring spoons
4. Microplane zester or fine grater
5. Chef’s knife and cutting board
6. Large zip-top bag or shallow dish with plastic wrap
7. Tongs and a spatula
8. Grill or heavy skillet (cast iron) and rimmed baking sheet for oven finishing
9. Instant-read meat thermometer
10. Paper towels
FAQ
Mexican Chicken Marinade Recipe Substitutions and Variations
- Extra virgin olive oil: swap with avocado oil, canola, or grapeseed oil, same amount. Avocado’s better for high heat, canola and grapeseed are more neutral if you dont want olive flavor.
- Fresh lime juice: use fresh lemon juice 1:1, or 1 tbsp white wine vinegar or apple cider vinegar plus a splash of water if needed, then taste and adjust.
- Chipotle in adobo: replace with 1 tsp chipotle powder, or 1 to 2 canned chipotle peppers minced; for a milder smoky heat try 1 tsp smoked paprika plus 1/4 tsp cayenne.
- Fresh cilantro: swap for chopped flat-leaf parsley or chopped green onions, same amount; parsley gives a fresh herb note without the cilantro taste some people hate.
Pro Tips
– Pat the chicken dry right before you cook it so you get a real sear and not just steam. Use a neutral high smoke point oil for the pan or grill grate when searing, extra virgin olive oil is great in the marinade but not for high heat.
– Don’t overmarinate breast meat in all that citrus, it can start to change the texture if left too long. Thighs handle longer times, breasts do best about 2 to 8 hours. If you need flavor fast, score the meat or cut it thinner so the marinade gets in quicker.
– Save a little of the unused marinade before you add raw chicken and simmer that reserved bit to make a glaze or sauce. Boil it for several minutes to be safe, then whisk in a pat of butter or a splash of stock to smooth it out and tame the acidity.
– For even cooking and nice char try a two zone method on the grill: sear over higher heat to get color then move to cooler side to finish to temp. Always check with a thermometer and pull at 165 F then let it rest so the juices redistribute.
– If you want a cleaner, less gritty marinade texture, blitz the whole marinade in a blender first so the minced chipotle and garlic emulsify. Taste after blending and adjust salt, sweet or heat before adding the chicken.
Mexican Chicken Marinade Recipe
I created a Mexican chicken marinade for tacos that layers smoky chipotle, bright citrus, and toasted cumin into a spicy, slightly tangy mix that will make you curious to read on.
6
servings
517
kcal
Equipment: 1. Medium mixing bowl
2. Whisk
3. Measuring cups and measuring spoons
4. Microplane zester or fine grater
5. Chef’s knife and cutting board
6. Large zip-top bag or shallow dish with plastic wrap
7. Tongs and a spatula
8. Grill or heavy skillet (cast iron) and rimmed baking sheet for oven finishing
9. Instant-read meat thermometer
10. Paper towels
Ingredients
-
2 to 3 pounds boneless skinless chicken breasts or thighs
-
1/2 cup extra virgin olive oil
-
1/3 cup fresh lime juice (about 2 limes)
-
1/4 cup fresh orange juice (about 1 orange)
-
zest of 1 lime
-
2 tablespoons white vinegar or apple cider vinegar
-
4 garlic cloves, minced
-
1 tablespoon honey or packed brown sugar
-
1 tablespoon smoked paprika
-
1 tablespoon chili powder
-
1 to 2 tablespoons chipotle in adobo, minced (or 1 teaspoon chipotle powder)
-
2 teaspoons ground cumin
-
1 teaspoon dried oregano (Mexican oregano if you can)
-
1 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
1/4 teaspoon cayenne pepper (optional, for extra heat)
-
1/2 cup finely chopped fresh cilantro (optional)
Directions
- In a medium bowl whisk together 1/2 cup extra virgin olive oil, 1/3 cup fresh lime juice, 1/4 cup fresh orange juice, zest of 1 lime, 2 tablespoons white or apple cider vinegar, 4 minced garlic cloves and 1 tablespoon honey or packed brown sugar until combined.
- Add the spices: 1 tablespoon smoked paprika, 1 tablespoon chili powder, 1 to 2 tablespoons minced chipotle in adobo or 1 teaspoon chipotle powder, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon cayenne if you want extra heat. Whisk again so the paste is even.
- Taste a tiny bit of the marinade and adjust salt or heat if needed. If you want brighter citrus, microwave the orange and limes for 8 to 10 seconds before juicing to get more juice out.
- Prep 2 to 3 pounds boneless skinless chicken breasts or thighs: trim fat, pound thicker breasts to even thickness or score thighs lightly so the marinade penetrates. Put the chicken in a large zip top bag or shallow dish.
- Pour the marinade over the chicken, squeeze out excess air and seal the bag, or cover the dish. Massage the chicken through the bag so every piece gets coated. Refrigerate at least 30 minutes, but ideally 2 to 8 hours or up to 24 hours for maximum flavor.
- If you plan to use some marinade for basting or a sauce, reserve about 1/4 cup before you add raw chicken. Any marinade that touched raw chicken must be boiled for at least 5 minutes before using as a sauce, otherwise discard it.
- About 20 to 30 minutes before cooking take the chicken out of the fridge so it comes closer to room temp. Remove chicken from the marinade and pat dry with paper towels to get a good sear and char.
- Cook the chicken by your preferred method: grill over medium high heat about 6 to 8 minutes per side for breasts depending on thickness, slightly longer for thighs, until internal temp reads 165 F. Or pan sear 4 to 6 minutes per side then finish in a 400 F oven 6 to 10 minutes. If baking straight through, roast at 400 F for about 20 to 25 minutes.
- Let the cooked chicken rest 5 to 10 minutes, sprinkle with 1/2 cup finely chopped fresh cilantro if using, slice across the grain and serve. Leftovers keep 3 to 4 days in the fridge or freeze up to 3 months.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 241g
- Total number of serves: 6
- Calories: 517kcal
- Fat: 26.8g
- Saturated Fat: 4.7g
- Trans Fat: 0.02g
- Polyunsaturated: 4.5g
- Monounsaturated: 22.2g
- Cholesterol: 161mg
- Sodium: 300mg
- Potassium: 517mg
- Carbohydrates: 6g
- Fiber: 0.3g
- Sugar: 4.7g
- Protein: 58.7g
- Vitamin A: 500IU
- Vitamin C: 13mg
- Calcium: 33mg
- Iron: 2.2mg