Chicken Taco Marinade

5 from 21 votes

This Chicken Taco Marinade delivers seriously flavorful chicken with minimal work and ingredients. I marinate chicken (breasts or thighs) in a taco-inspired spice blend with olive oil and fresh lime juice.

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

Ingredients

1.25 up to 1.5 pounds boneless, skinless chicken thighs or 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 the chicken breasts of fat and slice them evenly in half widthwise. Pound pieces to an even thickness (with a meat mallet or the bottom of a frying pan) to ensure even grilling. Place the prepared chicken in a large resealable bag and set aside. For thighs, trim excess fat and place in a large resealable bag.
In a bowl, whisk together olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, minced garlic, cumin, paprika, onion powder, chili powder, oregano, and salt and pepper to taste (I add 1-1/2 tsp salt and 1 tsp pepper). Whisk until smooth and remove 2 tablespoons of the mixture and set aside for later.
Add the rest of the marinade to the bag with the chicken. Seal the bag, then knead with your hands to ensure all the chicken is well coated. Place in the fridge and marinate for at least 30 minutes and preferably 2–3 hours. Don’t marinate longer than 5 hours (acid from limes will start to dry out chicken).
Preheat a grill to medium-high (about 450°F.) Generously oil the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don’t skip this step.)
Using tongs, pick up chicken from the bag, allowing excess marinade to drip off. Place chicken flat on the grill. Grill the chicken, turning only once halfway, about 4–6 minutes per side (until the thickest part of the chicken registers 165°F and the meat is nicely charred). When chicken is ready to flip, it should come off the grill grates easily (I use a metal spatula).
Working quickly so the grill lid is closed as much as possible, baste the chicken with the reserved marinade as you grill and after flipping. Timing will vary based on the size of the chicken and the actual heat of the grill.
Transfer the chicken to a plate and cover with foil. Allow the chicken to rest 5–10 minutes so the juices can redistribute. Thinly slice or chop. Taste and add more salt if needed. Drizzle on some more lime juice and enjoy!

Video

Notes

Note 1: I love meal prepping this chicken and having it in burrito bowls, salads, tacos, burritos, quesadillas, tostadas, etc. See the paragraph in the post labeled “How To Enjoy This Chicken” for more ideas!

Storage: Store leftover chicken in an airtight container in the fridge for up to 4 days. For longer storage, freeze in a sealed container for up to 3 months. Reheat gently to keep it juicy!

Nutrition