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Mexican Chicken Marinade

Mexican chicken marinade with vibrant citrus, chili powder, cumin, and oregano for juicy grilled chicken. Perfect for taco chicken—marinate for hours, then grill until it reaches 165°F and finish with cilantro and lime.
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Prep Time 10 minutes
Cook Time 25 minutes
marinating 2 hours
Total Time 2 hours 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

Chicken and marinade
  • 2 lb chicken
  • 0.25 cup lime juice
  • 0.25 cup orange juice
  • 0.25 cup olive oil
  • 3 garlic minced
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 0.5 tsp oregano
  • 1 salt to taste
  • 1 pepper to taste
  • 1 fresh cilantro for serving

Method
 

Make the marinade
  1. Whisk together lime juice, orange juice, olive oil, garlic, chili powder, cumin, paprika, oregano, salt, and pepper until evenly combined and fragrant.
  2. Place chicken in a large zip-top bag and pour the marinade over it, ensuring all pieces are coated.
  3. Marinate in the refrigerator for 2-8 hours, turning the bag occasionally so the citrus-chili flavors distribute evenly.
Grill and serve
  1. Preheat the grill to medium-high heat.
  2. Grill chicken until the internal temperature reaches 165°F, about 6-8 minutes per side for breasts, flipping once for even browning.
  3. Let the chicken rest for 5 minutes to keep the juices in, then serve with fresh cilantro and lime wedges.

Notes

Pro tip: for best taco-style flavor, marinate closer to 8 hours and keep the chicken refrigerated until it hits the grill. Refrigerate leftovers in a covered container up to 3-4 days; freezing is yes—freeze cooked chicken up to 2 months. For a dairy-free swap, keep the recipe as-is since it already contains no dairy; for lower sugar, use half the orange juice and add extra lime juice to maintain brightness.