Grilled Mexican Chicken Marinade

This Grilled Mexican Chicken Marinade brings bold flavor with minimal effort — perfect for tacos, bowls, or summer cookouts.

Print Pin

Course: dinner

Cuisine: international, latin american, Mexican

Keyword: grilled

Prep Time: 4

Cook Time: 35

Total Time: 4 35

Servings: people

Calories: 467kcal

Author: Ana Jimenez

Ingredients

1 ½ pound boneless, skinless chicken breasts
2 garlic cloves, peeled
¼ cup vegetable oil
½ teaspoon ground coriander
¼ teaspoon ground cumin
1 tablespoon chipotle pepper in adobo sauce
1 tablespoon honey
1 teaspoon salt if using Diamond Kosher salt, use 1 ½ teaspoon
½ cup fresh orange juice from about an orange
⅛ teaspoon ground black pepper

For Garnish

fresh cilantro, chopped
thinly sliced red onion
lime wedges

SAVE THIS RECIPE!

Enter your email below and we'll send this recipe to your inbox. Plus, get new recipes from me as soon as posted.

Instructions

To prepare the chicken, remove the tenderloin, if attached. If the breasts are thick (over 1 inch), slice them in half lengthwise to create thinner cutlets. Place the chicken between two sheets of plastic wrap or parchment paper and gently pound it to an even ½-inch thickness so it cooks evenly and absorbs more flavor.
To make the marinade, add the garlic, vegetable oil, ground coriander, ground cumin, chipotle peppers in adobo, honey, salt, orange juice, and black pepper to a blender. Blend until smooth. If you prefer, finely chop the solid ingredients and whisk everything together in a bowl instead.
To marinate the chicken, transfer the marinade to a large ziplog bag or bowl. Add the chicken and turn to coat it evenly in the marinade. Seal the bag or cover the bowl, and refrigerate for 4-6 hours, or up to 12 hours. If you are in a hurry, one hour will work in a pinch, though the flavor won’t be as developed.
About 20 minutes before cooking, remove the chicken from the fridge so it can come closer to room temperature. This helps it cook more evenly on the grill pan.
Heat a grill or grill pan over medium-high heat. Lightly oil the grates or pan to prevent sticking.
Remove the chicken from the marinade, letting the excess drip off (no need to pat dry). Place the chicken on the hot grill and cook for 4–5 minutes per side, or until nicely charred and the internal temperature reaches 160°F (71°C).
Transfer the grilled chicken to a plate, tent it loosely with foil, and let it rest for 5 minutes. This helps keep the juices inside.
Slice the chicken against the grain and serve warm. Garnish with chopped cilantro, red onion, and squeeze some lime juice, if desired.

Notes

Chicken thighs vs. breasts: Chicken thighs are juicier and more forgiving than breasts. If using thighs, you may need to grill them 1–2 minutes longer per side depending on thickness.
Fresh orange juice matters: For best flavor, use freshly squeezed orange juice. Bottled juice can taste flat or overly sweet.
No chipotle in adobo? Try smoked paprika and a pinch of cayenne as a backup option. The flavor will be different but still delicious.
Make-ahead tip: You can grill the chicken up to 3 days ahead, store it in the fridge in an airtight container, and reheat gently in a skillet or microwave. Add a splash of water or broth to keep it moist. It’s great for meal prep.
Serving idea: Layer sliced chicken over a bed of my Red Mexican Rice and top with Red Pickled Onions for a full, flavor-packed meal. Or tuck it into tacos with beans, avocado, and a squeeze of lime.

Nutrition