Mexican Chicken Marinade

If you want Mexican chicken that actually tastes like Mexico, not just "chicken with lime on it", the secret is in the chilies. Most recipes default to generic chili powder and leave it at that. This one uses ancho and guajillo, two dried Mexican chilies that give you that authentic flavor you get at a great taqueria or street taco stand.

It takes about five minutes to put together and works for any cut of chicken. Grill it, bake it, cook it in a skillet, it's all good. Use it for tacos, fajitas, burrito bowls, or as the marinade for my Mexican Roast Chicken. Once you make it this way, you'll never want that generic version again.

Ingredients for Mexican Chicken Marinade

The full ingredients list with measurements is in the recipe card at the bottom of the post.

• Avocado oil. The fat base. Helps the spices coat the chicken and keeps things juicy during cooking.
• Fresh lime juice. The acid that tenderizes the meat and adds citrus flavor. Fresh is best. Bottled lime juice is noticeably flatter.
• Fresh orange juice. Just a bit for a subtle sweetness that balances the chilies. It's common in marinades for pollo asado and carne asada, and it works really well here.
• Garlic. Fresh minced garlic, not powder. Four cloves.
• Ancho chili powder. This is the backbone of the marinade. Ancho is the dried form of the poblano pepper - mild heat, rich, slightly chocolatey and earthy. It's one of the most used dried chilies in Mexican cooking. See my ancho pepper guide for more.
• Guajillo powder. Guajillo brings a slightly fruity quality that ancho alone doesn't have. It's also a staple of Mexican cooking, used in birria, enchilada sauces, adobo, and pozole. The two chilies together are a classic combination. See my guajillo pepper guide for more.
• Cumin. Warm and earthy, at home in any Mexican-style seasoning.
• Mexican oregano. Different from Mediterranean oregano, it's slightly more citrusy and less sweet. Regular oregano works fine as a substitute.
• Salt. To taste.
• Fresh cilantro. Adds freshness. If cilantro isn't your thing, you can leave it out. The marinade is still excellent without it.
• Optional heat: Fresh minced jalapeño or serrano, crumbled chile de arbol, or hot sauce to taste. For those of us who want some kick. More on this below.

About Ancho and Guajillo

If you're not familiar with these two chilies, here's the short version:

Ancho is simply a dried, ripe poblano pepper. It's one of the most common chiles in Mexican cooking. It is mild in heat, rich, dark, slightly sweet with hints of dried fruit and a little earthiness. Very easy to work with.

Guajillo is a dried mirasol pepper. It has a thinner skin, a slightly tangy, almost cranberry-like fruitiness, and a little more heat than ancho (though still mild in the grand scheme of things). It's the second most used dried chile in Mexican cooking after ancho.

Together they give you a marinade base that has real complexity, not just "red and spicy." If you can't find either at your local store, check the Mexican foods aisle, any Latin grocery, or just order online. In a pinch, regular chili powder works as a substitute. You'll still get a great marinade, just with less depth.

How to Make Mexican Chicken Marinade

Mix it up. Whisk all the marinade ingredients together in a bowl until combined. That's really it.

Add the chicken. Put your chicken in a zip-top bag or shallow dish and pour the marinade over. Turn to coat everything well.

Refrigerate. Cover and refrigerate for at least 2 hours. Overnight is better. Don't go beyond 24 hours, as the citrus acid will start to break down the texture of the meat if you push it too far.

Cook and enjoy. Pull the chicken from the marinade and cook however you like. Discard the leftover marinade. Cook to an internal temperature of 165°F (74°C).

Cooking Methods

Grill. This is the best method for this marinade. Medium-high heat, about 6-7 minutes per side for boneless thighs, 7-8 minutes per side for breasts. Let it rest 5 minutes before slicing.

Bake. Preheat oven to 425°F. Place chicken in a baking dish and bake uncovered - about 20-25 minutes for boneless breasts, 15-20 minutes for boneless thighs. Check internal temp.

Skillet. Heat a cast iron or heavy skillet over medium-high heat with a little oil. Cook boneless thighs or breasts about 6-7 minutes per side depending on thickness.

Best Cuts of Chicken

This marinade works with anything, but boneless skinless chicken thighs are my first choice for grilling. They have more fat, more flavor, and are harder to overcook. Chicken breasts are great too, especially if you're slicing them for tacos or bowls. Bone-in pieces work, just plan for longer cook times and marinate toward the full 24 hours.

Ways to Use It

This marinade is the starting point for a lot of good meals:

• Tacos. Slice or chop the cooked chicken and pile it into corn tortillas with onion, cilantro, and salsa. You must try my awesome chicken tacos recipe.
• Fajitas. Slice thin and serve with peppers and onions. My restaurant-quality chicken fajitas seriously rock.
• Burrito bowls. Slice over rice with black beans, corn, guacamole, and whatever else you've got. Perfection.
• Mexican Roast Chicken. Use this as the marinade for my Mexican Roast Chicken (Pollo Asado) recipe - it's excellent.
• Chicken al Pastor. If you want to take things in a different direction with pineapple and achiote, check out my Chicken al Pastor recipe.

However you serve it, don't forget the chiles toreados (grilled jalapenos) on the side! They are my very favorite.

Storage

Cooked chicken keeps in an airtight container in the fridge for up to 4-5 days. Leftovers are great cold, straight out of the fridge, and reheat well.

Try Some of My Other Marinade Recipes

• Grilled Chicken Marinade
• Fajita Marinade
• Carne Asada Marinade
• Pork Tenderloin Marinade
• Salmon Marinade
• See all of my spicy marinade recipes