To prepare ahead of time, place the chicken and marinade in a freezer-safe zip top bag and store it in the freezer until ready to use. We let a whole chicken marinade for several hours, at least 6 hours. I love using this to make easy chicken tacos, serve with authentic Mexican rice or as the filling in chicken taquitos. Add the chicken (I used 3 pounds boneless skinless chicken breasts) and toss with marinade to coat. To do so, place the chicken and marinade in a freezer-safe zip top bag and store it in the freezer until ready to use. If you’re super duper short on time, a short marinating time like 30 minutes is okay. To make the marinade, combine all the ingredients in a large resealable plastic bag or whisk together in a large bowl. The maximum I recommend marinating is 8 hours. Repeat. We grilled chicken last night using this marinade, it was amazing!! If you want to use white meat, smaller cuts like chicken tenders are great as well as chicken breasts that have been split in half so they aren’t so thick. Put all your ingredients (olive oil, lime juice, cilantro, garlic, oregano, chili powder, onion powder, … In a large resealable plastic bag (or a large mixing bowl), add all the ingredients and toss to combine. We will never share your information, and you may unsubscribe at any time. Whichever type you prefer, this marinade works to create moist and irresistable chicken the whole family will love. We added chipotle and other spices to add and it tasted excellent. Make sure to toss everything together so that all the spices and herbs are evenly distributed and dissolve as much as possible. Maybe we’ll add in the lime in the last 8 hours of marinade so the texture doesn’t get put off. Read my disclaimer. Either grill the chicken for 6-8 per side, pan fry for 6-8 minutes per side over medium heat, or bake at 375 degrees F for 20-30 minutes, or until an internal temperature of 165 degrees F has been reached. You can use either chicken breasts or chicken thighs with this Mexican chicken marinade, both are delicious. In a small bowl, whisk together the olive oil, lime … The night before you’re ready to eat it, defrost it in the fridge overnight and cook it for lunch or dinner the following day. This helps to tenderize the poultry to ensure maximum juiciness as well as absorb some of those flavors in the marinade. Seal bag or cover and marinate in the fridge for 2 to 8 hours. Let the chicken rest, tented with foil, for 5 minutes before serving. Refrigerate and let it marinate for at least 30 minutes and up to 4 hours (see note). It can also be used with bone-in skin-on or boneless skinless chicken. This will have to be in our rotation during the warmer months as it is delicious. Did you enjoy this post? Notice: JavaScript is required for this content. Get FREE, easy to follow recipes that your family will love - straight to your inbox! Move the chicken around in the marinade until it is all evenly coated. Place the chicken in a dish or zip top bag and pour … Will keep this as a favorite! Did you Make my Mexican Chicken Marinade? Place the chicken breasts in a large ziplock bag. A first-generation Mexican American who loves to cook! This post may contain affiliate links. If you’re not sure how to tell, the best way is to use a. Next time I will serve this with elote. Life’s too short for boring food. Subscribe and receive a free e-cookbook of our Top 10 Easy Mexican Recipes! How To Make Mexican Chicken Marinade - The Tortilla Channel This Mexican Chicken Marinade is made with a blend of olive oil, lime juice, garlic, chili powder and herbs and spices that create juicy and tender chicken! Remove the chicken from the marinade and grill or cook until the internal temperature reaches 165°F. Pour the marinade over the chicken and seal the bag, squeezing out all the air. Read More. In these cases, I like to use chicken pieces that aren’t very thick so that the marinade has a better chance of tenderizing and flavoring the meat. We might try overnight next time, I’ll let you know if there’s a difference. You can also prepare everything ahead of time if you like! Perfect for grilling, baking, broiling and sauteeing on the stovetop. 3 Ingredient Chicken Tacos (Instant Pot or Slow Cooker), Don’t over-cook your chicken or you will end up with dry chicken. Excellent recipe great for marinade ! Thx, That was the 1st time I’ve ever tried Mexican chicken in it was excellent I served it to 15 people we ate it 3 different ways very good I recommend it highly.