Mexican Chicken Marinade

User Reviews

4.7

129 reviews
Excellent

Mexican Chicken Marinade

This Mexican Chicken Marinade is made with a blend of olive oil, lime juice, garlic, chili powder and herbs and spices that create juicy and tender chicken!

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Ingredients

Servings
  • 1/4 cup olive oil
  • 1/4 cup chopped cilantro
  • 2 tablespoons lime juice (juice of 1 lime)
  • 1 tablespoon minced garlic  (about 3 cloves)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ancho chili powder
  • 3-4 pounds chicken breasts, thighs, or any cut you prefer
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Instructions

  1. In a large resealable plastic bag (or a large mixing bowl), add all the ingredients and toss to combine.
  2. Add the chicken (I used 3 pounds boneless skinless chicken breasts) and toss with marinade to coat.
  3. Seal bag or cover and marinate in the fridge for 2 to 8 hours.
  4. Remove the chicken from the marinade and grill or cook until the internal temperature reaches 165°F.

Notes

  • To prepare ahead of time, place the chicken and marinade in a freezer-safe zip top bag and store it in the freezer until ready to use. The night before you’re ready to eat it, defrost it in the fridge overnight and cook it for lunch or dinner the following day.

Nutrition Information

Show Details
Serving 1g Calories 69kcal (3%) Carbohydrates 2g (1%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 310mg (13%) Potassium 31mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 429IU (9%) Vitamin C 2mg (2%) Calcium 13mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 69 kcal

% Daily Value*

Serving 1g
Calories 69kcal 3%
Carbohydrates 2g 1%
Protein 1g 2%
Fat 7g 11%
Saturated Fat 1g 5%
Sodium 310mg 13%
Potassium 31mg 1%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 429IU 9%
Vitamin C 2mg 2%
Calcium 13mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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User Reviews

Overall Rating

4.7

129 reviews
Excellent

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