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Mexican Chicken Marinade

A vibrant marinade that infuses chicken thighs with fresh cilantro and zesty lime for a flavorful and juicy dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 bunch cilantro leaves and stems Provides a fresh and herbaceous flavor.
  • 1/4 cup fresh lime juice Adds acidity and brightness.
  • 1/4 cup canola or avocado oil Helps keep the chicken moist.
  • 4 cloves garlic Infuses the marinade with robust flavor.
  • 1 teaspoon Kosher salt Enhances all the flavors.
  • 1 teaspoon dried oregano Adds a warm, earthy note.
  • 1 teaspoon chili powder Introduces a slight heat.
  • 1 teaspoon onion powder Provides sweetness without texture.
  • 1/2 teaspoon ground black pepper Adds a subtle kick.
Main Ingredient
  • 2 pounds boneless skinless chicken thighs The main protein that absorbs the marinade's flavors.

Method
 

Preparation
  1. Place all of the marinade ingredients into your food processor or blender. Pulse until the cilantro is broken up into small pieces.
  2. Place chicken thighs into a food storage bag or glass container. Pour the marinade over the chicken, turning them so each side is covered.
  3. Seal the bag or container and place in the fridge. Marinate for at least 120 minutes or up to 24 hours.
Cooking
  1. Preheat your grill to medium-high heat (about 450-500 degrees Fahrenheit).
  2. Brush a high-heat oil over the grates to prevent sticking.
  3. Place the marinated chicken thighs directly on the grates and grill for 6-7 minutes per side, or until grill marks appear and chicken releases easily.
  4. Use a meat thermometer to ensure the internal temperature reaches 165 degrees Fahrenheit.
  5. Remove the chicken to a plate, cover with foil, and rest for 5-10 minutes before serving. Top with fresh cilantro if desired.

Notes

Marinating for 24 hours amplifies flavor; for larger groups, grill over indirect heat to cook evenly. Don’t skip the resting step for moist chicken.