Mexican Chicken Marinade
A vibrant 5-minute marinade with smoky paprika, zesty lime, and aromatic spices that transforms ordinary chicken into restaurant-quality flavor.
Ingredients
- 500 g boneless chicken breast
- ½ tablespoon chili powder
- 1 teaspoon cumin
- ½ tablespoon smoked paprika
- 1 teaspoon oregano
- 1 tablespoon fresh cilantro finely chopped
- 2 tablespoons lime juice
- ½ teaspoon brown sugar
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- In a medium mixing bowl, combine chili powder, cumin, smoked paprika, and oregano. Whisk dry spices together to ensure even distribution.
- Add finely chopped cilantro, lime juice, and brown sugar to the spice mixture.
- Slowly drizzle in olive oil while whisking continuously to create a smooth, emulsified marinade.
- Season with salt and freshly ground black pepper. Taste and adjust seasoning as needed.
- Place chicken breasts in a shallow dish or large zip-lock bag.
- Pour prepared marinade over chicken, ensuring all surfaces are coated. Massage gently to work marinade into any crevices.
- Cover tightly with plastic wrap or seal the bag. Refrigerate for at least 30 minutes, though 2-4 hours yields best results.
- Cook using preferred method: bake at 220°C/425°F for 15-20 minutes, grill 4-6 minutes per side, or air fry at 195°C/385°F for 12-15 minutes.
- Ensure internal temperature reaches 74°C/165°F before serving.
- Let rest 5 minutes before slicing.
Notes
Never marinate longer than 24 hours as lime juice can make chicken tough
Score chicken lightly with a knife before marinating for faster flavor penetration
Works well with chicken thighs, drumsticks, or whole spatchcocked chicken
Marinade can be prepared up to 3 days in advance and stored in refrigerator
Raw marinated chicken freezes well for up to 3 months
For spicier version, add minced jalapeño or increase chili powder
Regular paprika can substitute for smoked paprika if needed
Score chicken lightly with a knife before marinating for faster flavor penetration
Works well with chicken thighs, drumsticks, or whole spatchcocked chicken
Marinade can be prepared up to 3 days in advance and stored in refrigerator
Raw marinated chicken freezes well for up to 3 months
For spicier version, add minced jalapeño or increase chili powder
Regular paprika can substitute for smoked paprika if needed
