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Mexican Chicken Marinade

Mexican chicken marinade that turns poultry into vibrant citrus-chili taco chicken with Mexican spices. The citrus and oil mixture keeps the meat juicy while grilling until it reaches 165°F for safe, flavorful bites.
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Prep Time 10 minutes
Cook Time 25 minutes
marinating 2 hours
Total Time 2 hours 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade base
  • 2 lb chicken breasts, thighs, or drumsticks
  • 0.25 cup lime juice
  • 0.25 cup orange juice
  • 0.25 cup olive oil
  • 3 garlic minced
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 0.5 tsp oregano
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 0.25 fresh cilantro for serving

Equipment

  • 1 grill

Method
 

Mix the citrus-chili marinade
  1. Whisk together lime juice, orange juice, olive oil, garlic, chili powder, cumin, paprika, oregano, salt, and pepper until evenly combined and fragrant.
  2. Place the chicken in a large zip-top bag and pour the marinade over the chicken so it’s well coated.
  3. Marinate in the refrigerator for 2-8 hours, turning the bag occasionally so the spices cling evenly to every surface.
Grill and serve
  1. Preheat the grill to medium-high heat so it’s hot and ready for even charring.
  2. Grill the chicken until the internal temperature reaches 165°F, about 6-8 minutes per side for breasts, flipping halfway through for grill marks.
  3. Let the chicken rest for 5 minutes so juices redistribute, then serve topped with fresh cilantro and lime wedges.

Notes

For best flavor, keep the chicken at least 2 hours in the refrigerator and flip the bag every so often for even citrus penetration. Store leftover grilled chicken in an airtight container in the fridge for up to 3-4 days; freeze cooked chicken for up to 2-3 months. For a lower-oil option, use a reduced amount of olive oil and add an extra splash of lime juice to keep the marinade coating balanced.