Print Options:

Grilled Chicken with Mexican Marinade

Yields4 ServingsPrep Time2 hrsCook Time20 minsTotal Time2 hrs 20 mins

If I can find a good Carniceria or Grocery with high quality marinated chicken using a recipe like this - I'm buying!  But it's not hard at all to make your own, and you will like the results.

 4 Chicken Breasts, Boned and Skinned or 8 boneless chicken thights
 ¾ cup Olive Oil
 ¾ cup Orange Juice (Juice from 2 oranges is even better!)
 3 Limes, Juiced
 3 Lemons, Juiced
 2 tbsp Paprika
 8 Cloves Garlic, Crushed (or 2 tsp minced dried garlic)
 2 tsp Cumin
 2 tsp Oregano
 1 tsp Salt
 1 Onion, chopped1 large or 2 small

Mix all marinade ingredients together. Set aside 1/3 of the mixture to use after the chicken is done.


Marinate chicken in remaining marinade (with the fruit rinds!) for at least 1 hour. Overnight is excellent. A good ziplock bag works here.


Remove chicken from marinade. Drain. (You can get flame-ups if you don't drain before placing on the grill. I learned that the hard way.)


Cook chicken on a hot grill. Turn at least four times to get good grill marks on both sides. Take off the grill as soon as the internal temperature reaches 165 degrees (breasts) or 175 for thighs.


Plate the chicken or place it in some kind of dish, spoon the reserved marinade over it, and cover with foil until you are ready to serve. It will hold for 20-30 minutes. As always, for safety, don't let the temperature drop below 140 degrees.

Nutrition Facts

Serving Size 1 breast or 2 thighs

Servings 0