Chicken Taco Marinade
Chicken Taco Marinade is the secret to the most flavorful, juicy chicken. Olive oil, lime, and taco-inspired spices come together in minutes to create the ultimate taco filling.
Ingredients
- 1 ¼up to 1.5 pounds boneless, skinless chicken thighs (or chicken breasts)
- ¼ cupolive oil
- 2limes
- 2 teaspoonsminced garlic
- 2 teaspoonsground cumin
- 1 teaspoonpaprika
- 1 teaspoononion powder
- 1 teaspoonsground chili powder
- ½ teaspoondried oregano
- salt and pepper
- serving suggestions (see note 1)
Directions
- 1
Trim fat from the chicken. If using breasts, slice in half widthwise and pound to even thickness. Add chicken to a large resealable plastic bag.
- 2
Whisk together olive oil, 1 tsp lime zest, 2 tbsp lime juice, garlic, cumin, paprika, onion powder, chili powder, oregano, plus salt and pepper (I add 1-1/2 tsp salt and 1 tsp pepper). Remove 2 tbsp and set aside for later.
- 3
Pour the rest of the marinade over the chicken. Seal the bag, knead to coat, and refrigerate for at least 30 minutes up to 4 hours (no longer than 5 hours—citrus can dry out chicken).
- 4
To cook on the stovetop, see note 2. Preheat the grill to medium-high (about 450°F). Oil the grates well (use tongs and a paper towel soaked in vegetable oil).
- 5
Lift chicken from marinade, letting excess drip off. Grill 4–6 minutes per side, flipping once with a metal spatula, until the thickest part is 160°F and the outside is nicely charred. (If it sticks, give it another minute before flipping.)
- 6
Working quickly so the grill lid is closed as much as possible, brush the reserved marinade on the chicken as it cooks and after flipping.
- 7
Transfer to a plate, cover with foil, and rest 5–10 minutes. Thinly slice or chop. Taste and add extra salt or a squeeze of lime if you like.