Mexican Chicken Marinade Recipe

A plate with grilled, seasoned chicken breasts marinated in a zesty Mexican Chicken Marinade, charred jalapeño peppers, and lime slices, garnished with herbs, on a blue rustic surface.

This Mexican chicken marinade uses ancho and guajillo chili powders with fresh lime juice, orange juice, garlic, and cumin for bold, authentic flavor. It works for grilling, baking, or the skillet, and makes the best chicken for tacos, fajitas, or burrito bowls.

Prep Time5

Cook Time5

Course: Condiment, Main Course

Cuisine: American

Keyword: chicken marinade recipe, Mexican chicken marinade

Servings:

Calories: 57kcal

Author: Mike Hultquist

Ingredients

3 tablespoons avocado oil or other neutral oil
3 tablespoons fresh lime juice ~2 limes
2 tablespoons fresh orange juice
4 cloves garlic minced
1 tablespoon ancho chili powder
1 teaspoon guajillo powder
1 teaspoon cumin
1 teaspoon Mexican oregano or regular
1 teaspoon salt
2 tablespoons fresh cilantro chopped
Optional heat choices: 1 minced jalapeño or serrano, 1-2 crumbled dried chiles de arbol, 1 teaspoon hot sauce of choice

Instructions

Whisk all the marinade ingredients together in a bowl until combined.
Put your chicken in a zip-top bag or shallow dish and pour the marinade over. Turn to coat everything well.
Cover and refrigerate for at least 2 hours. Overnight is better. Don't go beyond 24 hours - 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).

Notes

Makes enough to marinate ~2 pounds chicken.

Nutrition