This spicy Mexican chicken marinade comes together in minutes with bold Southwest flavors like chili powder and paprika! Perfect for tacos, burrito bowls, or grilling — ready to use in just 30 minutes.
Why You’ll Love this Easy Mexican Chicken Marinade Recipe
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Now that I’m cooking for just the two of us, I’m constantly on the lookout for yummy dinner ideas that I can meal prep quickly. Since the weather is warmer now and it’s fun to go out on our backyard patio, I decided to try out some new chicken marinade recipes.
I recently shared a super yummy greek chicken marinade recipe. We’ve been using a teriyaki chicken marinade recipe for years, too. But, this time, I wanted to try something different.
This Mexican chicken marinade was a hit! It is so full of flavor and can be used in a variety of ways for dinner time – think chicken tacos, burrito bowls, or just as is with a side of rice and salad.
You can save money on groceries by purchasing fresh chicken breasts on sale and putting marinade on them before you put them in the freezer. In fact, I’ve seen chicken breasts sold at the store with marinade already on them – for an outlandish price! With just a few minutes of prep, you can make your own and save some money.
Ingredients for Mexican Chicken Marinade
Refer to the printable recipe card below for exact measurements.
- Olive oil
- Lemon juice
- Chili powder
- Garlic powder
- Dried oregano
- Paprika
- Salt & pepper
- Chicken breasts
Step by Step Instructions for this Mexican Chicken Marinade Recipe
If your chicken breasts are on the thicker side, start by slicing them in half lengthwise — this helps them cook faster and stretches your chicken a little further too!
In a small bowl or measuring cup, whisk together the olive oil, lemon juice, and all those bold Southwest spices until well combined. Place your chicken breasts in a large zip-loc bag, then pour the marinade right over top. Gently squish everything together with your fingers so the marinade coats every piece, push out the extra air, and seal the bag up tight.
Pop it in the fridge for at least 30 minutes — though honestly, the longer it sits, the better it tastes! If you’re planning ahead, you can even freeze the chicken right in the marinade for a busy day down the road. As it thaws, it’ll be soaking up all that flavor at the same time.
Pour the marinade over the chicken in a zip loc bag.
Rub the marinade around so it coats all the chicken well.
Gently push the air out of the bag before sealing it tight.
Watch how to freeze chicken in marinade
I did a quick video to show how to freeze chicken in marinade to save money, stress, and time! Watch it below:
How to Cook Chicken that Has Been in this Mexican Marinade Recipe
- On the Barbecue: Heat the grill to high heat and lightly oil the grill. Remove the chicken from the marinade and discard marinade. Grill the chicken pieces on each side 3-5 minutes, or until the juices run clear and the internal temperature is 165 degrees farenheit. To measure the internal temperature of chicken, use a food thermometer and stick it into the thickest part of the chicken breast. Cooking times will differ based on the thickness of the chicken.
- On the stovetop: Add about 1-2 tablespoons oil to a large skillet and heat to medium high heat. When the oil is hot, place the chicken breasts in the pan, making sure they are not overlapping in the pan. Cook the chicken breasts (without moving them in the pan) for about 5 minutes and then flip them over. If the pan seems a bit dry, add a pat of butter or some more oil and cook on the other side for 5-7 minutes, or until the juices run clear and the internal temperature is 165 degrees. Another way to check to see if it is cooked through is to slice it in the middle. You should see no pink at all when it is cooked through. Cooking times will always vary depending on the thickness of the chicken breast and the type of pan you are using.
- In the oven: Preheat oven to 400 degrees. I prefer to bake chicken in my stoneware baking pan without any parchment paper. However, if you don’t have a stoneware pan, you can line a shallow baking dish with parchment paper or aluminum foil. Remove the chicken from the marinade (discard remaining marinade) and place on the baking pan. Bake at 400 degrees for 15-20 minutes (baking times will vary based on the thickness of the chicken). The juices should be running clear and the internal temperature should 165 degrees farenheit. If you want to have crispier chicken, you can place it under the broiler for a few minutes to crisp it up.
A general rule for chicken of any kind it to let it “rest” under a tent of aluminum foil after it is cooked through for about 5 minutes before serving.
What do you serve with Mexican Chicken?
Here are some yummy side dishes that pare well with this flavorful mexican chicken marinade recipe:
- Make mexican burrito bowls with rice on the bottom (here’s how to bake rice in the oven), top with Mexican chicken and toppings like salsa, cheese, and avocado.
- Turn it into a yummy chicken taco salad by serving it over greens, add your favorite toppings and dressing, and top with baked tortilla strips.
- Use this flavor-filled cooked chicken in your favorite casseroles and soups.
- Put Mexican chicken breasts in a bun for a super yummy chicken sandwich.
**What container do I use to marinate meat in?
One of the most convenient ways to marinate meat is in a large zipper topped bag (like a Zip-loc one). You can even purchase re-usable zip-loc bags that can be washed. However, if you don’t happen to have one, no problem! Here are some other options:
- A bowl– Just place the chicken covered in marinade in a bowl and cover it with plastic wrap before placing it in the fridge. A glass or ceramic bowl works best. It might help to move the chicken around a few times during the marinating process to make sure it all gets covered and soaked well.
- A marinating container– I got a specific marinating container from Tupperware when I was married (34 years ago!), and it works great. Mine is a “mini” one and is just like this. It has a tight seal and I can flip the container over during the marinating process to make sure all the meat is covered well.
- Avoid aluminum containers-Since marinade is acidic, the aluminum can react with the marinade causing it to affect the flavor and color.
Other Chicken Marinade Recipes
- Greek Chicken Marinade is delicious with Greek Salad.
- This Teriyaki chicken marinade has been a family favorite for years!
- This apricot chicken recipe has a quick 3 ingredient sauce! It would be delicious as a marinade and grilled, or it can be baked in the oven.
- Lemon Chicken Marinade can be baked or grilled for a refreshing citrus flavored chicken.
- Huli huli sauce can be used as a marinade or a yummy dipping sauce for grilled chicken.
Snag the planner I use to simplify grocery trips and dinners!
Mexican Chicken Marinade Recipe
Craft a tasty and straightforward dish in mere minutes with this simple Mexican chicken seasoning. This spice blend not only coats the protein with bright flavors but also helps lock in moisture, guaranteeing succulent and tasty results with every forkful.
Ingredients
Method
- When your chicken breasts are on the thicker side, slice them lengthwise to create thinner portions. This technique ensures faster cooking and stretches the meat further.
- Combine all marinade components in a small bowl or measuring cup, whisking until the mixture is fully integrated.
- Nestle the chicken breasts inside a spacious one-gallon zip-top pouch and pour the prepared marinade over the meat. Use your fingers to massage the bag, ensuring every piece is evenly coated. Secure the seal after releasing the trapped air.
- Refrigerate the chicken and marinade for a minimum of 30 minutes, though up to 24 hours yields superior results. For future convenience, freeze the marinated poultry. To prepare it later, transfer the frozen package to the refrigerator and allow it to defrost overnight. As it thaws, the flavors will continue to infuse into the meat.
