Mexican Chicken Marinade
This Mexican chicken marinade combines bold spices like chili powder, cumin, smoked paprika, and a hint of cinnamon with fresh lime juice and garlic for a smoky, tangy, and flavorful chicken dish perfect for grilling, baking, or pan-searing.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil helps to coat the chicken and lock in moisture
- 3 cloves garlic minced, adds a pungent and aromatic depth to the marinade
- 1 tablespoon fresh lime juice brightens the flavor and tenderizes the chicken
- 2 teaspoons chili powder provides the classic Mexican heat and smoky flavor
- 1 teaspoon smoked paprika adds a rich smoky aroma without any heat
- 1 teaspoon dried oregano brings a slight herbal note to balance the spices
- 1 teaspoon ground cumin offers an earthy, warm undertone
- 0.25 teaspoon ground cinnamon optional, adds a subtle warmth and complexity
- 1 teaspoon salt enhances all the other flavors
- 1-2 pounds chicken breasts, cutlets, thighs, or drumsticks your choice of protein for this recipe
Instructions
- Gather all your ingredients. Mince the garlic finely and juice the fresh lime. If you’re using chicken breasts or cutlets, consider pounding them slightly to ensure even cooking. Thighs and drumsticks work beautifully and stay juicy.
- In a medium bowl, whisk together the olive oil, minced garlic, and fresh lime juice. Then add the chili powder, smoked paprika, dried oregano, ground cumin, ground cinnamon (if using), and salt. Stir until all the spices are well incorporated and the marinade has a smooth consistency.
- Place your chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is evenly coated. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 30 minutes, but ideally 2-4 hours for deeper flavor. You can also marinate overnight for maximum tenderness and taste.
- Remove the chicken from the marinade, letting any excess drip off. Grill over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). Alternatively, you can bake the chicken in a preheated oven at 400°F (200°C) for 20-25 minutes or pan-sear on medium heat until cooked through and beautifully browned.
- Let the chicken rest for a few minutes before slicing or serving. This allows the juices to redistribute and keeps your chicken moist and flavorful. Serve with fresh lime wedges, chopped cilantro, warm tortillas, or your favorite Mexican-inspired sides.
Equipment
- Medium Bowl
- Resealable Plastic Bag
- Grill
- Oven
- Skillet
Notes
For best results, marinate the chicken for at least 2 hours to let the flavors penetrate deeply. If you prefer a spicier kick, add a pinch of cayenne pepper or some chopped fresh jalapeños to the marinade. Use fresh lime juice instead of bottled for a brighter, fresher flavor. Don’t skip the olive oil; it helps the spices adhere to the chicken and keeps it juicy while cooking. When grilling, oil the grates before placing the chicken to prevent sticking and tearing. To make cleanup easier, marinate in a resealable bag instead of a bowl. Let the chicken rest after cooking for at least 5 minutes to lock in the moisture.