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Mexican Chicken Marinade

Mexican chicken marinade with vibrant citrus-chili flavor for grilled chicken. This easy taco chicken marinade uses lime and orange juice plus Mexican spices for juicy, well-seasoned meat.
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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
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb chicken
Citrus marinade
  • 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
  • 1 salt to taste
  • 1 pepper to taste
  • 1 fresh cilantro for serving
  • 1 lime wedges for serving

Equipment

  • 1 grill

Method
 

Mix the marinade
  1. Whisk together lime juice, orange juice, olive oil, minced garlic, chili powder, cumin, paprika, oregano, salt, and pepper until evenly blended, about 1 minute.
Marinate the chicken
  1. Place chicken in a large zip-top bag and pour the marinade over the chicken, then seal and turn to coat thoroughly.
  2. Refrigerate for 2-8 hours, turning the bag occasionally to keep the chicken evenly seasoned.
Grill
  1. Preheat the grill to medium-high heat (about 375-450°F) so it’s ready before the chicken goes on.
  2. Grill chicken until the internal temperature reaches 165°F, about 6-8 minutes per side for breasts, with grill marks and browned edges.
Rest and serve
  1. Let the grilled chicken rest for 5 minutes, loosely tented, so juices settle and the surface stays glossy.
  2. Serve with fresh cilantro and lime wedges for bright finishing flavor.

Notes

Pro tip: turn the bag every few hours so the citrus-chili coating penetrates; thicker cuts may need a bit more time on the grill to reach 165°F. Refrigerate cooked chicken up to 3-4 days; freeze cooked chicken up to 2 months (reheat until hot). For a lower-sodium option, use reduced-sodium chili powder and go lighter on added salt.