Mexican Chicken Lime Marinade (Print-Friendly Version)
Bright chili-lime flavors infuse chicken for juicy, mouthwatering results ideal for grilling or skillet-cooking.
# What You'll Need:
→ Marinade
01 -
60 ml olive oil
02 -
60 ml freshly squeezed lime juice
03 -
3 cloves garlic, finely minced
04 -
1 tablespoon chili powder
05 -
1 tablespoon ground cumin
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon fine sea salt
08 -
0.5 teaspoon ground black pepper
09 -
0.25 teaspoon cayenne pepper (optional, for extra heat)
10 -
15 g fresh cilantro, finely chopped
# How to Make It:
01 -
In a medium bowl, thoroughly whisk together olive oil, lime juice, minced garlic, chili powder, ground cumin, smoked paprika, salt, black pepper, and cayenne pepper if extra heat is desired until fully emulsified.
02 -
Place chicken pieces in a resealable plastic bag or shallow non-reactive dish. Pour marinade over the chicken, ensuring all surfaces are evenly coated. Seal or cover and refrigerate for at least 60 minutes, or up to 24 hours for optimal flavor infusion.
03 -
Preheat a grill or heavy skillet to medium-high. Remove chicken from the marinade, allowing excess to drain. Cook chicken for 6–7 minutes per side, or until the internal temperature reaches 75°C and the juices run clear.
04 -
Let the cooked chicken rest for several minutes before slicing. Garnish with chopped cilantro and serve alongside rice, beans, or fresh salsa if desired.
# Additional Tips:
01 -
For the most robust flavor, marinate the chicken overnight in the refrigerator.