3-Ingredient Mexican Chicken Marinade

This 3-ingredient marinade is coming to the rescue when you can’t take one more bite of bland, boring chicken. Before that chicken goes on the skillet, the grill, or in the oven, douse it in this mega flavor (and still really healthy) marinade and your taste buds will be so happy.

Why You’ll Love This Mexican Marinade for Chicken

I love this Mexican chicken marinade so much. I’ve made it dozens of times and it always makes me so happy. What I love most is the flavor and also the accessibility! Unlike some marinades, this one calls for ingredients I always have on hand: lime juice, chili powder, and sat. That’s it, my friends!

Pan-sear, bake, grill, or even air-fryer that chicken to perfect doneness and use it to top your next zesty salad, stuffed potato, sandwich, or eat it with crackers. Enjoy!

Ingredients in Mexican Chicken Marinade

This super simple list makes for the most flavorful Mexican chicken marinade. Here’s everything you’ll need:

• Juice of 3 limes
• 1 tablespoon of chili powder
• 1 teaspoon of sea salt

Ingredient Variations and Modifications

This marinade is super simple as-is, so there isn’t a ton that can be done in the way of ingredient modifications. Here are our best ideas for easy swaps, adds, and tweaks:

• Make it spicy – add a little bit of paprika or cayenne pepper to the marinade for a kick of spice.

How To Make Mexican Chicken Marinade

Making a marinade is incredibly simple! All you’ll need to do is combine the ingredients in a large bowl or bag and stir or shake to mix. That’s it – marinade done!

How do you cook Mexican chicken?

How do you cook Mexican chicken? You have some options! Here are our tried and true ways to cook perfect buffalo chicken every time:

Cooking Mexican Chicken on the Grill

1. Preheat the grill to medium-high heat, about 450°F.
2. Place the chicken on the grill, then cook for 5-6 minutes per side, until a thermometer inserted into the thickest part of the chicken breast registers 165°F.
3. Let the chicken rest for at least 10 minutes, then slice and serve.

THIS is my favorite grill-safe meat thermometer! Learn more about how to grill chicken in my unabridged article HERE.

Cooking Mexican Chicken in the InstantPot

1. Place the chicken and 1/2 cup water in the Instant Pot, then secure the lid until you hear it beep.
2. Close the lid and make sure the steam release valve is sealed, then set the pot to cook on high pressure for 20 minutes.
3. Let the pressure naturally release for at least 15 minutes, then turn the steam release valve to release any additional pressure. Once it is fully released, remove the lid and transfer the chicken to a bowl.
4. Shred the chicken in your stand mixer using the paddle attachment, with an electric hand mixer, or with two forks, then serve or store for later.

THIS is my favorite InstantPot! I love the size and versatility. Learn more about how to cook chicken in the Instant Pot in my unabridged article HERE.

Cooking Mexican Chicken in the AirFryer

1. Preheat the AirFryer to 400F.
2. Place the chicken breast in the AirFryer basket and cook for 10 minutes.
3. Flip the chicken and cook for an additional 8 minutes.
4. Let it rest for 5 to 10 minutes (this helps the juices settle), then slice, chop, or shred.

My favorite AirFryer is (hands down) the Cosori AirFryer. Make it a full meal and follow my guide for a complete chicken dinner in the air fryer HERE.

Cooking Mexican Chicken in a Sous Vide

1. Preheat the water to 150°F.
2. Place the marinated chicken in the bag, making sure not to get any of the mixture on the top 2 inches of the bag so that you have enough room to seal it.
3. Sous vide the chicken breasts for for 1½ hours, then remove from the water.
4. Let the chicken rest in the sealed bag for 10 minutes, then remove it from the bag, slice, and enjoy.

My favorite Sous Vide is the Anova Sous Vide. You can learn more about how to Sous Vide your chicken HERE!

Cooking Mexican Chicken on the Stove

1. Place a large skillet over medium-high heat.
2. Add 1 tablespoon of your preferred cooking fat (olive oil, ghee, butter, or coconut oil will all work). Once the oil is melted and running thin, place the chicken on the skillet.
3. Cook for 5-6 minutes per side, until a thermometer inserted into the thickest part of the chicken breast registers 165°F.
4. Let the chicken rest for at least 10 minutes, then slice and serve.

THIS is my favorite meat thermometer.

Cooking Mexican Chicken in the Oven

1. Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper.
2. Place the chicken on the prepared baking sheet and bake for 18 minutes, or until the chicken registers 165 F on a thermometer at the thickest part of the breast and the juices run clear and the chicken just begins to brown.
3. Let rest for 10 minutes before slicing.

THIS is my favorite oven-safe meat thermometer. Find my unabridged “how to cook chicken in the oven” article HERE!

What to Serve with Mexican Chicken

This Mexican marinated chicken is delicious in tacos or burrito bowls. It’s also really yummy next to a simple protein and veggie side. Find our best simple side accompaniments below:

Starchy Sides

• Simple White Rice
• Pan Fried Sweet Plantains
• Oven Roasted Butternut Squash
• Roasted Potatoes
• Perfect Quinoa

Veggie Sides

• Roasted Asaparagus
• Steamed Green Beans
• Oven Roasted Broccoli
• The Best Grilled Zucchini
• Black Bean and Corn Salsa

Salad Sides

• Mexican Street Corn and Kale Slaw
• Best Spinach Salad with a Spicy Lemon Salad Dressing
• Lemon Sea Salt Arugula Salad
• Mexican Coleslaw with Creamy Avocado Dressing

Mexican Chicken Marinade FAQs

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