Chicken Taco Marinade loads your chicken with fresh, bold flavors using simple ingredients. It’s quick, easy, and perfect for tacos, bowls, or salads.
Featured Comment
Hands down……my favorite recipe for chicken used for any kind of Mexican food. So delicious and flavorful. My entire family loves it. Dinner time is literally filled with lots of mmmms and finger licking.
– Sarah
Author’s Notes
The Only Chicken Taco Marinade You’ll Ever Need!
I’ve had a container of this Taco Chicken in the fridge nonstop for months. I grill a big batch at the start of the week, serve it fresh for dinner, then chop the leftovers to use all week.
It’s a total lifesaver on busy days when we’re running from afternoon activities to evenly plans with barely any time to cook.
We toss the chicken into salads, burritos, and quesadillas—easy meals that come together fast. My kids always beg me to make more the second it’s gone!
Chicken Thighs or Breasts?
- Both work with this Chicken Taco Marinade.
- Thighs stay juicy and are more forgiving.
- Breasts are leaner and can dry out if overcooked.
- If using breasts: slice in half and lightly pound to even thickness so they marinate and cook evenly. Here’s how.
Quick Tip
What is Chicken Taco Meat Called? Pollo means chicken in Spanish. It’s usually marinated, grilled, and chopped into small pieces.
How Long To Marinate Chicken
- If your marinade has citrus (like this Chicken Taco Marinade), keep it short—2 to 3 hours, max 4.
- Citrus can “cook” the chicken and dry it out. (Think ceviche!)
- Thighs handle longer marinating better than breasts.
- Even 30 minutes works—cut breasts in half or poke thighs with a fork to help the marinade sink in faster.
Chicken Taco Marinade Grilling Tips
- Use tools: A grater makes zesting fast, and a juicer makes squeezing easier.
- Flip while marinating: Turn the bag a few times so all sides soak up flavor.
- Oil the grill: Rub oiled paper towels over the grates for a better sear and no sticking.
- Let it rest: Tent with foil and rest chicken 5–10 minutes before slicing for juicier meat.
Variations
Swap limes for lemons or use fresh-squeezed orange juice.
Chicken Taco Marinade Uses
- As is: Dice and serve with rice or quinoa and some diced avocado.
- Burrito bowl: Add diced chicken over rice with beans, corn, cheese, and toppings.
- Salad: Toss diced chicken over lettuce with tomatoes, avocado, black beans, corn, tortilla strips, and a cilantro-lime dressing.
- Tacos, burritos, tostadas: Dice small and add to any of your favorite recipes!
Side Dishes For Chicken Taco Marinade
- Mexican Rice or Cilantro Lime Rice
- Refried Beans or Black Beans
- Street Corn (Elote) or Mexican Corn Salad
- Guac and Salsa with Chips
- Roasted Sweet Potatoes mixed with my tasty seasoning blend
More Grilled Chicken Recipes:
Chicken Taco Marinade
Equipment
- Grill or large pan
Ingredients
- 1.25 up to 1.5 pounds boneless, skinless chicken thighs or chicken breasts
- 1/4 cup olive oil
- 2 to 3 limes
- 2 teaspoons minced garlic
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1-1/4 teaspoons ground chili powder
- 1/2 teaspoon dried oregano
- Salt and pepper
- Serving suggestions see note 1
Instructions
- Trim fat from the chicken. If using breasts, slice in half widthwise and pound to even thickness. Add chicken to a large resealable plastic bag.
- Whisk together olive oil, 1 tsp lime zest, 2 tbsp lime juice, garlic, cumin, paprika, onion powder, chili powder, oregano, plus salt and pepper (I add 1-1/2 tsp salt and 1 tsp pepper). Remove 2 tbsp and set aside for later.
- Pour the rest of the marinade over the chicken. Seal the bag, knead to coat, and refrigerate for at least 30 minutes up to 4 hours (no longer than 5 hours—citrus can dry out chicken).
- To cook on the stovetop, see note 2. Preheat the grill to medium-high (about 450°F). Oil the grates well (use tongs and a paper towel soaked in vegetable oil).
- Lift chicken from marinade, letting excess drip off. Grill 4–6 minutes per side, flipping once with a metal spatula, until the thickest part is 160°F and the outside is nicely charred. (If it sticks, give it another minute before flipping.)
- Working quickly so the grill lid is closed as much as possible, brush the reserved marinade on the chicken as it cooks and after flipping.
- Transfer to a plate, cover with foil, and rest 5–10 minutes. Thinly slice or chop. Taste and add extra salt or a squeeze of lime if you like.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super easy to make and tasted great in tacos. We will definitely be using this recipe regularly.
I am so thrilled to hear this! Thanks Cazz!