Mexican Chicken Marinade Food
MEXICAN CHICKEN MARINADE
This Mexican chicken marinade is easy to mix up and adds so much flavour to your chicken. Marinate and then grill or bake, or freeze for later!
Provided by Bake.Eat.Repeat.
Categories Main Course
Time 55m
Number Of Ingredients 9
Steps:
- Place the chicken breasts in a large ziplock bag. In a small bowl, whisk together the olive oil, lime juice, garlic, cilantro, chili powder, cumin, salt, and pepper.
- Pour the marinade over the chicken and seal the bag, squeezing out all the air.
- Move the chicken around in the marinade until it is all evenly coated.
- Refrigerate and let it marinate for at least 30 minutes and up to 4 hours (see note).
- You can freeze the chicken in the marinade immediately and let it marinate as it defrosts, or marinate and cook it immediately.
- Either grill the chicken for 6-8 per side, pan fry for 6-8 minutes per side over medium heat, or bake at 375 degrees F for 20-30 minutes, or until an internal temperature of 165 degrees F has been reached.
- Let the chicken rest, tented with foil, for 5 minutes before serving.
Nutrition Facts : Calories 326 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 102 milligrams cholesterol, Fat 18 grams fat, Fiber 0 grams fiber, Protein 38 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 374 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
MEXICAN CHICKEN MARINADE
Make this fresh Mexican chicken marinade to season all of your favorite cuts of chicken. Made with lime, garlic, olive oil, oregano, and warm spices to give your chicken an amazing flavor!
Provided by Diana
Categories Main Course
Time 2h10m
Number Of Ingredients 10
Steps:
- To a Ziploc bag, add the chicken followed by the wet ingredients and the spices.
- Seal the bag, and toss the chicken so that the chicken is well coated in the marinade.
- Place in the fridge and allow to marinate for 2-24 hours.
- Remove the chicken from the bag, and grill it or bake it until the internal temperature of the chicken reaches 165°F/74°C with an Instant read thermometer.
Nutrition Facts : Calories 49 kcal, Carbohydrate 2 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 400 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MEXICAN CHICKEN MARINADE
This simple cilantro lime marinade makes the best grilled chicken that is perfect for feeding a crowd at a cookout, or can be used for fajitas, tacos, or salads.
Provided by Courtney Rowland
Categories Poultry
Time 2h30m
Number Of Ingredients 10
Steps:
- Place all of the marinade ingredients into your food processor or blender. Garlic should be minced.
- Pulse until the marinade until it is smooth.
- Place raw chicken thighs into two separate 1 gallon food storage bags (about 1 lb into each bag or 3-4 thighs per bag)
- Split your marinade mixture, pouring half over the chicken thighs in each bag.
- Remove as much air from each storage bag as possible and seal the bags.
- With your hands, squeeze the bags to reposition the chicken thighs so that none are stacked, and the marinade is fully covering each cut of meat.
- Place the bags in the refrigerator (laying flat) for 2-24 hours.
- When you're ready to grill your chicken, preheat your grill to medium high heat (about 500 degrees Fahrenheit).
- Grill each chicken thigh for 6-7 minutes per side, flipping with tongs.
- Use a meat thermometer to verify that your chicken is cooked when its internal temperature is 165 degrees Fahrenheit.
- Let the meat rest by placing foil over the cooked chicken for a few minutes until it is ready to serve.
- Top with fresh cilantro as a garnish when served.
Nutrition Facts : Calories 336 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 184 milligrams cholesterol, Fat 21 grams fat, Fiber 0 grams fiber, Protein 37 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
EASY CHICKEN FAJITA MARINADE
This is a simple fajita marinade that has been bounced around in my family for at least 15 years. It's simple, tasty, easily altered for a twist on the taste, and can be easily prepared in under 15 minutes. Serve with other fajita elements and enjoy! Some ideas: sauteed green bell pepper with white or yellow onions, jalapeno slaw, homemade salsa (tomato or mango), etc.
Provided by jmcdaneld
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 4h35m
Yield 10
Number Of Ingredients 8
Steps:
- Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper in a bowl to make a marinade. Place chicken strips into a large resealable plastic bag; pour marinade over chicken. Knead bag to coat chicken with marinade. Squeeze out air, seal bag, and refrigerate 4 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken strips from marinade; discard used marinade.
- Grill chicken on preheated grill until browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest piece reads at least 160 degrees F (70 degrees C), about 10 minutes per side.
Nutrition Facts : Calories 259.8 calories, Carbohydrate 5.9 g, Cholesterol 70.3 mg, Fat 14.1 g, Fiber 0.8 g, Protein 27 g, SaturatedFat 2.3 g, Sodium 74.3 mg, Sugar 4 g
MEXICAN LIME CHICKEN
This gives a new twist to your plain chicken breasts. The longer you marinate it, the better it is, although just 30 minutes will add a lot of flavour.
Provided by Sackville
Categories Chicken
Time 1h
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix olive oil with coriander, paprika, sugar and the zest of the lime.
- Cover chicken breasts in marinade, squeeze juice of 1/2 lime over the meat, and place in fridge for at least 30 minutes.
- When ready to bake, place chicken breasts in a baking dish and place 2 lime slices under the skin of each breast.
- Place garlic and chillies around the chicken and roast for 30-35 minutes at around 375 F or 190 C.
MEXICAN GRILLED CHICKEN
We love this chicken. The marinade whips up in a minute in the food processor or blender. Preparation time does not include time to marinate.
Provided by Pesto lover
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put all marinade ingredients in the blender or food processor and liquify.
- Put marinade in a gallon-size zip lock bag and add chicken pieces. Turn a few times to distribute marinade.
- Refrigerate for at least 2 hours I leave it for about 10 hours.
- Remove chicken from marinade and place on hot grill. Discard marinade.
- Grill, turning occasionally, until chicken is cooked through.
MEXICAN LIME CHICKEN
A recipe full of zingy flavours
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Mix 2 tbsp olive oil with 1 tsp each crushed coriander seeds and grated lime zest and 1⁄2 tsp each paprika and light muscovado sugar.
- Put 2 chicken breasts in a baking dish, spoon the marinade over, then squeeze over a little lime juice. Cover and marinate for 30 minutes.
- Slip 1-2 lime slices under the skin of each breast and season. Tuck 6 unpeeled garlic cloves and 2 fresh red chillies around the chicken.
- Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
- Serve with salad and salsa.
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