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Chicken Taco Marinade

Chicken taco marinade that infuses lime, garlic, and smoky spices for charred, juicy chicken. Marinate for at least 2 hours, then grill or skillet-cook until you see char marks and hit 165°F.
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Prep Time 15 minutes
Cook Time 18 minutes
marinating 2 hours
Total Time 2 hours 33 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 1.5 lb boneless chicken thighs or breasts
  • 0.25 cup fresh lime juice
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp onion powder
  • 1 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp cayenne pepper
  • 0.25 cup fresh cilantro, chopped
For serving
  • 1 corn tortillas Warm to keep tacos flexible.
  • 1 pico de gallo
  • 1 avocado
  • 1 cilantro Fresh chopped or whole leaves.
  • 1 lime wedges

Equipment

  • 1 cast iron skillet
  • 1 grill

Method
 

Make the marinade
  1. Whisk fresh lime juice, olive oil, garlic, chili powder, cumin, smoked paprika, oregano, onion powder, salt, pepper, cayenne, and chopped fresh cilantro until evenly combined and fragrant.
  2. Coat the chicken thighs or breasts thoroughly in the marinade, then cover and marinate at least 2 hours or overnight in the refrigerator.
Cook the chicken
  1. Preheat a grill or a cast iron skillet over medium-high heat, then place the marinated chicken on the hot surface.
  2. Cook until char marks appear, 6-7 minutes per side, turning once so both sides brown well.
  3. Check doneness and continue cooking as needed until the thickest part reaches 165°F.
Rest and serve
  1. Rest the cooked chicken for 5 minutes, then slice thinly against the grain.
  2. Serve the sliced chicken in warm corn tortillas and top with pico de gallo, avocado, fresh cilantro, and lime wedges.

Notes

For best flavor, marinate the chicken in a shallow dish so it’s evenly exposed; if you marinate overnight, keep it covered and refrigerated. Refrigerate cooked leftovers up to 3 days (freeze up to 2 months); rewarm gently so the chicken stays tender. For a gluten-free swap, ensure any salsa toppings are gluten-free; the marinade itself is naturally gluten-free.