Mexican Chicken Marinade

A simple, yet flavorful, citrus marinade for all of your favorite grilled and griddled chicken recipes. Makes enough marinade for 1 lb of chicken.

Course Marinade

Cuisine Mexican

Prep Time 5

Total Time 5

Servings

Calories 48kcal

Author Amee

3 tablespoon lime juice freshly squeezed. You can also do a blend of half fresh lime juice and half fresh orange juice for a citrus twist.
3 tablespoon extra virgin olive oil or avocado oil
1 clove garlic minced
½ teaspoon salt
1 teaspoon fajita seasoning this homemade gluten-free Mexican seasoning recipe or your favorite premade brand. I love the Badia fajita seasoning as an alternative.
Optional: fresh chopped cilantro or fresh Mexican oregano

Let your chicken soak for at least 2 hours, but for the best results, let it sit in the fridge overnight.
Please do not reuse the marinade to baste the chicken as it cooks. Instead, make extra specifically for brushing onto the chicken as it cooks.
Add cayenne or red pepper flakes to turn up the heat and make a spicier version.
You can cook your Mexican marinated chicken on the outdoor grill, stovetop (in a grill pan), oven, or air fryer. What's most important is that the chicken is cooked to 165.
To check for doneness, insert a meat thermometer in the thickest part of the chicken.
Tent the chicken pieces and rest for 5 minutes before slicing, so the juices and flavors absorb back into the meat.