Mexican citrus chicken marinade is the best and easiest way to flavor any piece of chicken. This blend of citrus juices, olive oil, ground cumin, and fresh cilantro gives your chicken incredible flavor while keeping it moist, juicy, and tender.

Also try my chicken marinade with dill recipe. Very easy to make and makes chicken taste so good!

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• How to make Mexican citrus chicken marinade
• Recipe ingredients
• Substitutions
• Variations
• Expert tips
• Ways to cook chicken
• Frequently asked questions
• You may also like

One of my favorite ways to switch up the flavor of baked or grilled chicken is by marinating it. Homemade marinades are simple to make with a few fridge and pantry staples and it quickly transforms any piece of chicken into something very delicious.

This citrus chicken marinade flavors your chicken breasts or thighs easily without any guesswork. It's bold, zesty, savory, and never boring. You can place your chicken in the marinade for a few hours or overnight for easy meal prep.

After marinating, you can grill, bake, or pan-sear the chicken to give it a nice golden exterior. It's incredibly juicy and never dry, and it can be used to make fajitas, and tacos, or served with rice or beans for lunch or dinner.

Making your own marinade from scratch is not only healthier but also more flavorful. Give homemade dressings a shot, like this homemade creamy Caesar dressing made entirely from scratch and loaded with Parmesan.

How to make Mexican citrus chicken marinade

Start by preparing your ingredients. For the freshest flavors, juice fresh limes and oranges until you have the specified amounts of lime and orange juice. Then, peel your garlic cloves and mince them finely.

If you're using fresh cilantro, wash it well, pat it dry with a paper towel, and chop the leaves. When handling the jalapeño, it's a good idea to wear gloves to avoid any potential skin irritation. Dice the jalapeño finely, and remember you can opt to remove the seeds and membranes if you prefer a milder flavor or leave them in for added heat.

Now, move on to making the marinade. In a medium-sized mixing bowl, combine the lime juice, orange juice, minced garlic, cumin, oregano, and either paprika or chili powder, based on your preference. Add salt and black pepper to taste.

Add chopped cilantro and diced jalapeño, giving everything a good stir to blend the flavors.

Once your marinade is ready, it's time to prep the chicken. Lay your chicken pieces out in a large resealable plastic bag or a shallow dish. Make sure the pieces aren't overlapping, so they marinate evenly. Pour the marinade over the chicken, ensuring every piece is generously coated.

If you're using a plastic bag, it can be helpful to massage the marinade gently around the chicken pieces. Seal the bag, or if you're using a dish, cover it tightly with plastic wrap. Refrigerate the chicken. While you can marinate it for a minimum of 2 hours, letting it sit overnight in the marinade will intensify and deepen the flavors.

When you're ready to cook the marinated chicken, first take it out of the refrigerator and let it come to room temperature for about 15-20 minutes. This step helps in achieving even cooking. You can then choose your desired cooking method, be it grilling, baking, or pan-searing.

Regardless of your method, make sure the chicken is fully cooked, reaching an internal temperature of at least 165°F. After cooking, allow the chicken to rest for several minutes before serving to retain its juices and moisture.

Recipe ingredients

Citrus juices. The juice of 2 limes and 1 orange is used to flavor and tenderize the meat. This combination of juices provides a bright and zesty flavor to this chicken marinade with a slight hint of sweetness.

Garlic. Fresh garlic adds a wonderful flavor to chicken and pairs well with the citrus juices and the other herbs and spices.

Seasonings. Ground cumin, dried oregano, smoked paprika, ground black pepper, and salt.

Fresh herbs. I used finely chopped cilantro. It is a wonderful herb that goes well with lime juice, ground cumin, and ground paprika. It is also very common in traditional Mexican dishes.

Jalapeno pepper. Diced with the seeds removed. This is an optional ingredient used to give a subtle heat to this chicken marinade.

Vegetable oil. Keeps the chicken from drying out while it cooks.

Chicken. Boneless skinless chicken thighs are always juicy and hard to overcook. Chicken breasts, tenders, or legs also taste amazing in this Mexican citrus marinade.

Substitutions

Cilantro. Use fresh parsley instead or a combination of the two.

Jalapeno pepper. Use a poblano pepper or serrano pepper if you prefer the flavor better.

Oil. Use either olive oil or avocado oil. Make sure you are using an oil you like the flavor of.

Oregano. Substitute with 1 tablespoon of freshly chopped oregano or use Mexican oregano instead.

Smoked paprika can be replaced with chili powder or regular paprika.

Variations

Instead of a jalapeno pepper add in a sprinkle of cayenne pepper or your favorite hot sauce to increase the spice level of this chicken marinade.

Grate or puree an onion or use a little bit of onion powder if you like!

Substitute regular salt with smoked salt or use a little bit of liquid smoke to increase the smoky flavor of this citrus chicken marinade.

Expert tips

1. Marinade Time: While 2 hours can work in a pinch, marinating overnight allows the acid in the citrus and the flavors of the spices to penetrate deeper, yielding a more flavorful result.
2. Avoid Metallic Bowls: When marinating, especially with acidic ingredients, avoid using metallic bowls as they can react with the acid and impart a metallic taste. Glass or ceramic dishes are ideal.
3. Room Temperature Cooking: Allowing the chicken to come to room temperature before cooking promotes even heat distribution, reducing the risk of the chicken being cooked outside but still raw in the middle.
4. Resting After Cooking: Letting the chicken rest after cooking allows the juices to redistribute, ensuring a moist and flavorful bite.
5. Safety First: Always discard any leftover marinade that has been in contact with raw chicken. If you want to use the marinade as a sauce, ensure it's boiled for a few minutes to kill any potential bacteria.
6. Adjust Heat: If you want a spicier kick, add more jalapeño or even introduce a spicier pepper. Conversely, for milder flavors, remove the seeds and membranes from the jalapeños.

Ways to cook chicken

Grilling: This method gives the chicken a beautiful charred exterior with those classic grill marks. Preheat your grill to medium-high heat. Once hot, place the chicken on the grill and cook for about 6-7 minutes on each side, depending on thickness, until the internal temperature reaches 165°F. Remember to oil the grill grates to prevent sticking.

Baking: Preheat your oven to 425°F. Place the marinated chicken in a roasting pan or on a lined baking sheet. Bake for about 20-25 minutes (for chicken breasts) or until the internal temperature reaches 165°F. Baking can be combined with broiling in the last few minutes for a browned exterior.

Pan-searing: Heat a skillet or non-stick pan over medium-high heat with a bit of oil. Once hot, add the chicken. Cook for about 6-8 minutes on each side or until browned and cooked through.

Air Frying: Preheat your air fryer to 375°F. Place the chicken pieces in the fryer basket, ensuring they don't overlap. Cook for about 15-20 minutes, flipping halfway, or until golden and cooked through.

Frequently asked questions

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Hope you will like this Mexican citrus chicken marinade as much as we do. Rate the recipe if you made it and leave a comment below if you have any questions or suggestions.