Mexican Chicken Marinade

• servings: 8 servings
• active time: 5 minutes
• total time: 2 hours 5 minutes

Ingredients

¼ cup olive oil (avocado, grapeseed, canola, or other vegetable oil also works)

¼ cup chopped cilantro

2 tablespoons lime juice (about 1 lime)

3 cloves garlic, (minced)

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon dried Mexican oregano (or regular oregano)

1 teaspoon kosher salt

½ teaspoon smoked paprika

½ teaspoon ancho chili powder (or regular chili powder if you don't have any)

3 pounds chicken breasts, thighs, drumsticks, or tenderloins

Directions

Add all the ingredients to a large Ziploc bag or a baking dish and toss to combine.

Seal the bag or cover the baking dish with plastic wrap and refrigerate for 2 to 10 hours.(I don’t recommend marinating for more than 10 hours. The lime juice is acidic and will start to break down the chicken fibers, making the texture mushy rather than tender. If you want to marinate it longer, like 24 hours, I recommend adding the lime juice about 8 hours before you’re ready to cook it.)

Remove the chicken from the marinade and grill or cook it until the internal temperature reaches 165°F on an instant-read thermometer.To grill: Preheat the grill to medium-high heat. Grill chicken breasts for 6-8 minutes per side, or chicken thighs for 5-6 minutes per side.To bake: Preheat oven to 425°F. Bake boneless chicken breasts for 20-25 minutes, or boneless thighs for 15-20 minutes.To cook on the stovetop: Heat a drizzle of oil in a large skillet over medium-high heat. Cook chicken breasts for 6-8 minutes per side, or chicken thighs for 5-6 minutes per side.To air fry: Air fry at 375°F for 18-22 minutes for chicken breasts, or 15-18 minutes for chicken thighs, flipping halfway through.

Nutrition

• Serving Size: 1 g
• Calories: 233 kcal
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.02 g
• Cholesterol: 109 mg
• Sodium: 508 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 1 g
• Total Sugars: 0.2 g
• Protein: 36 g