Mexican Chicken Marinade With Cilantro And Lime

Mexican flavors are bold, vibrant, and earthy, with bright citrus notes that add a refreshing touch. They’re the perfect flavors to slather over some juicy chicken, which is why I created this delicious Mexican chicken marinade. Every time I make this, my family goes back for seconds! Get ready to bring the FLAVOR to your next Mexican-inspired meal.

a close up of Mexican Chicken Marinade on a serving plate - 1

This is one of my family’s favorite chicken marinades, as the bright and zesty flavor is delicious. I especially love it grilled, but in the cooler months, I often bake it, and it’s wonderful cooked that way, too.

Grilling season is upon us! If you love the bright, fresh flavors of cilantro and lime, you’ll love this Mexican chicken marinade recipe. It’s simple to make and results in juicy, tender chicken every time.

I love to grill the marinated chicken, but you can also easily bake it. Once cooked, it’s really versatile. Serve it with a simple Mexican-inspired vegetable side, chopped into chunks on a salad, or tucked into a sandwich or tacos.

It’s the perfect marinated chicken recipe for busy weeknights, and great for cookouts, too. If you’re a fan of meal prepping, portion out your chicken into freezer-proof containers, add the marinade, and freeze it until you’re ready to use it.

Key ingredients

This easy marinade only takes a few ingredients and most of them you’ll have in your kitchen right now.

Cilantro: This fresh, citrusy tasting herb adds big flavor to this marinade.
Lime juice: For its zesty flavor, and the acidity helps to tenderize the chicken.
Chicken: Boneless, skinless chicken thighs or breasts work equally well here.

Four-step collage: 1) Mexican Chicken Marinade in a bowl; 2) raw chicken marinating in a plastic bag; 3) marinated chicken in a baking dish; 4) cooked chicken served with lime and cilantro on a plate. - 2

Variations to try next

Yut you can put your own spin on on this recipe by trying one of these ideas:

If you love heat, mince up a fresh jalapeño or add a pinch of cayenne pepper to the marinade.
Add in a squeeze of fresh orange or grapefruit juice for a more sweet citrus flavor.
Add more herbs you have on hand like like mint, oregano, thyme, or parsley .
Try pork chops instead of chicken (just be sure to adjust the cooking time accordingly).
Make it sweet by adding a tablespoon of honey or agave syrup .

Serving suggestions

This Mexican -style chicken recipe is so versatile. It’s great all on its own, in a taco salad, on nachos, or even sliced up in sandwiches the next day.

I love it with a salad like my roasted corn and avocado salad or a heartier Mexican pasta salad .

Make-ahead, reheat, and freeze

Reheat: Store leftovers in a covered container in your fridge for up to 4 days. You can eat it cold (I love it sliced on a salad for lunch) or gently warm it on the stovetop or in the microwave.

Freeze: I often freeze this chicken in the marinade. On the day I want to serve it, I take it out of the freezer and place it in the fridge, allowing it to marinate as it thaws. You can also freeze your leftovers, if needed.

Mexican Chicken Marinade with Cilantro and Lime

Ingredients

▢ ½ cup cilantro (finely minced)
▢ ¼ cup avocado oil
▢ ¼ cup lime juice
▢ 1 tablespoon chili powder
▢ 1 teaspoon EACH: cumin, oregano, and sea salt
▢ 2 cloves garlic (finely minced)
▢ 2 lb chicken thighs or breast

Instructions

In a small bowl, combine the cilantro, avocado oil, lime juice, chili powder, cumin, oregano, salt, and garlic. ½ cup cilantro, ¼ cup avocado oil, ¼ cup lime juice, 1 tablespoon chili powder, 1 teaspoon EACH: cumin, oregano, and sea salt, 2 cloves garlic
Place the chicken in a shallow bowl or baking dish and pour the marinade over the top. Mix the chicken around a little so that it is well-coated in the marinade. Cover the chicken, put it into your fridge, and let it marinate for 30 minutes – 24 hours. 2 lb chicken thighs or breast

Cook the chicken

Bake: Put the chicken and all of the marinade into a shallow baking dish. Bake at 425 degrees Fahrenheit, uncovered, for 15 minutes for boneless thighs, 20-25 minutes for breast, and 35-40 minutes for bone-in thighs.
Grill: Remove the chicken from the marinade and grill over medium heat for 10 minutes for boneless thighs, 18-22 minutes for breast, and 30-35 minutes (over indirect heat) for bone-in thighs.

Optional: freeze the chicken

Put the raw chicken into freezer bags then pour the marinade over the top. Squish the bag around a little so that the chicken is coated in the marinade then seal the bag and put it into your freezer.

Video

Notes

Nutrition

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .

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This juicy chicken works just as well as a main course for a backyard BBQ party as it does for a weeknight dinner.

a dinner plate with Mexican Chicken Marinade and cucumber salad - 7

One of my favorite dinner combinations is this chicken served with myMexican cucumber salad with corn and elote dressing.

More chicken marinade recipes

Balsamic Chicken Marinade

Jerk Chicken Marinade

Lemon Garlic Chicken Marinade

Spicy Chicken Marinade with Chipotle Peppers