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5
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Mexican Citrus Marinade for Chicken
Make this simple Mexican citrus marinade for chicken, perfect for summer grilling! Create the best grilled chicken, fajitas, or tacos with this marinade that is full of flavor from fresh lime juice, Mexican spices, cilantro, and garlic.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Marinate
2
hours
hrs
Total Time
2
hours
hrs
30
minutes
mins
Course:
Main Course
Cuisine:
Mexican
Diet:
Gluten Free
Servings:
4
servings
Calories:
523
kcal
Author:
Katie Olesen
Ingredients
1.5-2
lbs
boneless chicken pieces
breasts, thighs, or tenders
⅔
cup
olive oil
2
Tablespoons
fresh lime juice
from 1-2 limes, or use a combination of fresh citrus juices from an orange, lime, and/or lemon
3
cloves
garlic
minced
½
bunch
cilantro
torn roughly (about ½ cup packed)
1
teaspoon
cumin
1
teaspoon
oregano
½
teaspoon
kosher salt
¼
teaspoon
black pepper
1
teaspoon
chili powder or chili lime seasoning
optional
Instructions
Place all marinade ingredients into a large plastic bag, bowl, or large shallow baking dish.
Add chicken and toss to combine.
Place in refrigerator and marinate at least 1 hour up to 4 hours.
Remove chicken from marinade and place on a grill preheated to 400-450°F. Turn heat down to medium. Discard remaining marinade.
Cook the chicken, flipping once halfway through, until the internal temperature in thickest part of the chicken reaches 165°F.
Notes
To make fajitas, you will also need:
3 bell peppers, any color
2 sweet or red onions
1 package tortillas
For Grilled Fajitas:
Slice bell peppers and sweet onions. Toss the vegetables with a 2T olive oil. Spread evenly on a grill pan.
Place the vegetables on the grill along with the chicken. Cook as directed, tossing vegetables occasionally.
When chicken has cooked through, remove chicken and vegetables from heat. Let the chicken rest for a few minutes before slicing thinly.
Serve immediately on warm tortillas.
For Sheet Pan Fajitas:
Preheat oven to 450°F. Line two baking sheets with parchment paper if desired.
Slice bell peppers and sweet onions. Toss the vegetables with a 2T olive oil.
Spread vegetables evenly on one sheet pan and the chicken on the other sheet pan.
Bake at 450 for 15 minutes, flipping once, or until the chicken is fully cooked.
Serve immediately with warm tortillas.
Nutrition
Calories:
523
kcal
|
Carbohydrates:
2
g
|
Protein:
37
g
|
Fat:
41
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
28
g
|
Trans Fat:
1
g
|
Cholesterol:
109
mg
|
Sodium:
499
mg
|
Potassium:
679
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
286
IU
|
Vitamin C:
5
mg
|
Calcium:
30
mg
|
Iron:
2
mg