Home›Recipes›Main Dishes›Mexican Chicken Marinade← Back to recipesMain DishesMexican Chicken Marinade Scale ingredients½×1×2×3×MeasurementsBothUSMetric Open Cook ModePrint recipeAdd to meal or plan Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsAdd all to shopping listClear checksFor the marinade1/4 cup (60 mL) olive oil or neutral high-heat oilAdd to shopping list1/3 cup (80 mL) fresh lime juice, from about 2 to 3 limesAdd to shopping list1/2 cup packed fresh cilantroAdd to shopping list3 cloves garlic, mincedAdd to shopping list1/2 teaspoon dried oreganoAdd to shopping list1/2 teaspoon chili powderAdd to shopping list1 teaspoon kosher saltAdd to shopping list1/2 teaspoon ground black pepperAdd to shopping list1/2 teaspoon onion powderAdd to shopping listFor the chicken2 lb (900 g) boneless, skinless chicken thighsAdd to shopping listInstructionsAdd all marinade ingredients to a food processor or blender and pulse until well combined.Place the chicken in a shallow dish or large resealable bag. Pour the marinade over it and turn to coat.Refrigerate for at least 2 hours and no longer than 24 hours.Preheat a grill to medium-high heat, approximately 500°F (260°C).Grill the chicken for 6 to 7 minutes per side, or until it reaches 165°F (74°C) internally.Rest the chicken under loose foil for several minutes before serving. Garnish with fresh cilantro if desired.Keep cookingRelated recipesMore in Main Dishes → Main DishesCopycat Chipotle Chicken4 servings2 hr 35 min (includes marinating) Main DishesEasy Chicken Parmesan4 servings Main DishesOven-Roasted Chicken Shawarma4-6 servings Main DishesCilantro-Lime Chicken4 servings55 min
