Chicken Taco Marinade

5 from 21 votes

Chicken Taco Marinade is the secret to the most flavorful, juicy chicken. Olive oil, lime, and taco-inspired spices come together in minutes to create the ultimate taco filling.

Prep Time10

Cook Time10

Marinating Time30

Total Time50

Course: Dinner

Cuisine: Healthy, Mexican

Keyword: Chicken Taco Marinade

Servings: servings

Author: Chelsea Lords

Cost: $6.72

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

US - Metric

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

Notes

Note 1: I love using this chicken for burrito bowls, salads, tacos, burritos, quesadillas, tostadas, and more! Check the “Chicken Taco Marinade Uses” section in the post for ideas.

Note 2: Heat 2 tbsp oil in a large nonstick skillet over high heat. Let excess marinade drip off, then cook chicken 2–4 mins per side until done. Remove from skillet and brush with reserved marinade.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently to keep it juicy!

Nutrition