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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!
Prep Time
5 mins
Total Time
5 mins
Servings: 8 servings
Calories: 69 kcal
Course:
Main Course , Condiments
Cuisine:
Mexican
Ingredients
- 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
Instructions
- In a large resealable plastic bag (or a large mixing bowl), add all the ingredients and toss to combine.
- Add the chicken (I used 3 pounds boneless skinless chicken breasts) and toss with marinade to coat.
- Seal bag or cover and marinate in the fridge for 2 to 8 hours.
- Remove the chicken from the marinade and grill or cook until the internal temperature reaches 165°F.
Cup of Yum
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
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
% 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.