Delicious Mexican Chicken Marinade Recipe

This easy cilantro lime marinade creates the greatest grilled chicken for fajitas, tacos, salads, and cookouts.  


For the Marinade: – 1/4 cup olive oil – 1/3 cup lime juice (or about 2-3 limes squeezed) – 1/2 cup packed cilantro – 3 cloves garlic, minced – 1/2 tsp oregano – 1/2 tsp chili powder – 1 tsp salt – 1/2 tsp ground black pepper – 1/2 tsp onion powder For the Chicken: – 2 lb package of boneless skinless chicken thigh


Put everything for the sauce into a blender or food processor. You should chop up the garlic. The sauce should be pulsed until it is smooth.  

Step 1

Separate the raw chicken legs into two 1 gallon bags. Put about 1 pound or 3–4 thighs into each bag.  

Step 2

Divide your marinade mixture in half and pour half of it over each bag of chicken legs. Seal the bags and get rid of as much air as you can from each one.  

Step 3

If you want to move the chicken legs around so that none of them are stacked on top of each other, squeeze the bags together with your hands.   

Step 4

Lay the bags flat in the fridge for two to twenty-four hours. Set your grill to medium-high heat (about 500 degrees Fahrenheit) before you put the chicken on it.  

Step 5

With tongs, flip each chicken leg over and grill for another 6 to 7 minutes. With a meat thermometer, you can be sure that your chicken is done when the temperature inside it reaches 165 degrees Fahrenheit.  

Step  6

After cooking the chicken, cover it with foil and let it rest for a few minutes. Then it's ready to be served. Sprinkle fresh cilantro on top when it's time to serve.  

Step  7

Tasty Chicken Margherita (Grilled Or Stovetop!) Recipe 

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