Mexican Chicken Marinade (works with any cut, grilled or baked)
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My Mexican chicken marinade brings together chili powder, cumin, oregano, fresh cilantro, and lime, and it works on thighs, breasts, or bone-in pieces. Mix it up in five minutes, then grill or bake the chicken, or freeze it in the marinade for later.
This Mexican chicken marinade is the one I mix up when I haven’t decided what dinner is yet. Chili powder, cumin, and oregano give it an earthy backbone, a half cup of cilantro and fresh lime keep it bright, and a generous pour of avocado oil helps it cling to the chicken whether it goes on the grill or into the oven.
It works on whatever chicken you have. I tested each cut on the grill and in the oven, and the times are in the chart below. I often freeze the raw chicken right in the marinade, then move it to the fridge the day I want it so it marinates as it thaws.
If you want a finished skillet dinner instead, my cilantro lime chicken uses a close cousin of this marinade, with honey for browning, on pan-seared thighs finished with a spoonful of fresh, uncooked sauce. This one is the flexible base for tacos, rice bowls, and salads all week.
Bake and grill times by cut
I’ve cooked this marinade using each cut below. To bake, leave the marinade in the dish with the chicken and cook it uncovered at 425°F. To grill, lift the chicken out of the marinade and cook it over medium heat.
| Cut | Bake at 425°F | Grill over medium heat |
|---|---|---|
| Boneless thighs | 15 minutes | 10 minutes |
| Boneless breasts | 20 to 25 minutes | 18 to 22 minutes |
| Bone-in thighs | 35 to 40 minutes | 30 to 35 minutes over indirect heat |
| Drumsticks | 35 to 45 minutes | 30 to 40 minutes over indirect heat, turning often |
Cook every cut to at least 165°F. An instant-read thermometer is the surest check, especially for breasts, since thicker ones take longer. If you’re grilling, throw out the used marinade once the chicken comes out of it, because it has been sitting with raw chicken.
Serving suggestions
Because this marinade works on any cut, I let the chicken decide the meal. Sliced breasts go into tacos with pico de gallo and avocado. Chopped thighs go over rice with black beans and roasted sweet potatoes, a bowl one reader shared in the comments. Leftovers are great cold, sliced over a big salad with corn and tomatoes for lunch the next day.
For a simple dinner plate, add Mexican rice, grilled corn, or a crisp cucumber salad. Finish everything with a squeeze of fresh lime and a handful of chopped cilantro, since both lose some of their punch in the heat.
Mexican Chicken Marinade (works with any cut, grilled or baked)
Ingredients
- ½ cup cilantro (finely minced)
- ¼ cup avocado oil
- ¼ cup lime juice
- 1 tablespoon chili powder
- 1 teaspoon EACH: ground cumin, oregano, and sea salt
- 2 cloves garlic (finely minced)
- 2 lb chicken thighs or breast
Instructions
- In a small bowl, combine the cilantro, avocado oil, lime juice, chili powder, cumin, oregano, salt, and garlic.½ cup cilantro, ¼ cup avocado oil, ¼ cup lime juice, 1 tablespoon chili powder, 1 teaspoon EACH: ground cumin, oregano, and sea salt, 2 cloves garlic
- Place the chicken in a shallow bowl or baking dish and pour the marinade over the top. Mix the chicken around a little so that it is well-coated in the marinade. Cover the chicken, put it into your fridge, and let it marinate for 30 minutes – 24 hours.2 lb chicken thighs or breast
Cook the chicken
- Bake: Put the chicken and all of the marinade into a shallow baking dish. Bake at 425 degrees Fahrenheit, uncovered, for 15 minutes for boneless thighs, 20-25 minutes for breast, and 35-45 minutes for bone-in thighs or drumsticks.
- Grill: Remove the chicken from the marinade and grill over medium heat for 10 minutes for boneless thighs, 18-22 minutes for breast, and 30-40 minutes (over indirect heat) for bone-in thighs or drumsticks.
Optional: freeze the chicken
- Put the raw chicken into freezer bags then pour the marinade over the top. Squish the bag around a little so that the chicken is coated in the marinade then seal the bag and put it into your freezer.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Made this tonight on the grill using chicken thighs and it was delicious. Made rice bowls with it and sweet potatoes, black beans, brown rice, and jalapeños. Delish!
Those rice bowls sound like such a good way to serve this, all those toppings with the grilled chicken thighs would be so satisfying. Sweet potatoes and jalapeños together give you that sweet-and-spicy thing that’s so good. So glad it was delish! 😋
This is the best chicken I’ve ever made in my life!!! The flavor is AMAZING!!! I let my boneless chicken thighs marinate for 24 hours and added Trader Joe’s citrusy garlic seasoning too. I cooked the thighs in the oven for 15 minutes and broiled the chicken for 3-5 minutes. DELICIOUS!!!
Sounds great going to make