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Mexican Chicken Marinade That Nails Quick and Easy Recipes

There’s something about a perfectly marinated piece of chicken that just speaks to your soul, you know? I remember the first time I tossed chicken in a citrusy, smoky, just-spicy-enough marinade and let it sit overnight. I thought I'd discovered fire or something. Fast forward to now—I still get excited every time I open that Ziploc bag and catch a whiff of chili and lime. This Mexican Chicken Marinade is my go-to when I want to prep a bunch of flavorful chicken for tacos, salads, bowls, or honestly, just to eat cold from the fridge like a savage (no judgment). It’s quick to whip up, easy to clean, and makes you feel like you’ve put in way more effort than you actually have. Which, let’s be honest, is the dream. Made with common pantry staples, this marinade delivers juicy, flavorful chicken with minimal fuss. Whether you’re meal prepping or just winging dinner on a Tuesday night, this is the kind of shortcut that doesn’t feel like cheating.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Chicken
Cuisine: Mexican
Keywords: air fryer easy recipes, chicken stirfry easy recipe, easy recipes for dinner, easy recipes with rotisserie chicken, grilled chicken easy recipes, quick and easy recipes, sweet easy recipes
Servings: 4 servings
Author: Elena

Ingredients

  • 1/4 cup olive oil
  • 1/4 cup lime juice (fresh is best, but bottled won’t ruin your dinner)
  • 2 tablespoons orange juice
  • 3 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 to 1.5 pounds boneless, skinless chicken breasts or thighs

Instructions

  1. In a medium bowl or large measuring cup, whisk together the olive oil, lime juice, orange juice, minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
  2. Place your chicken in a large zip-top bag or shallow dish. Pour the marinade over the chicken.
  3. Seal the bag (try to press out as much air as you can) or cover the dish. Massage the chicken a little to get it coated nicely.
  4. Let it marinate in the fridge for at least 30 minutes, but honestly? A few hours or overnight will have you singing.
  5. When ready to cook, remove the chicken and discard the extra marinade.
  6. Grill, bake, or sauté the chicken until it’s cooked through (internal temp of 165°F). Try not to hover over the pan like a hungry cartoon character.
  7. Let it rest a few minutes, then slice, shred, or devour as is.

Notes

Try it with chicken thighs if you want even juicier results. Don’t skip the citrus—it’s doing the heavy lifting in flavor here. If you’re short on lime, lemon will do in a pinch.