San Antonio Grilled Mexican Chicken Marinade: A Flavor-Packed Recipe for Perfect BBQ
Upgrade your grilled chicken with this San Antonio-style Mexican chicken marinade recipe. Achieve maximum flavor and tenderness every time.
Equipment
- High-powered blender or food processor
Ingredients
- 2 lbs chicken breasts, thighs, or drumsticks
- ¾ cup fresh lime juice about 4 limes
- ¼ cup fresh orange juice
- 3 tbsp olive oil
- 4 cloves garlic minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 –2 chipotle peppers in adobo sauce chopped (optional for heat)
- 1 tsp salt
- 1 tsp black pepper
- ½ cup fresh cilantro chopped
Instructions
- Prepare the Marinade: In a blender or bowl, combine lime juice, orange juice, olive oil, garlic, chili powder, cumin, smoked paprika, chipotle peppers (if using), salt, pepper, and cilantro. Blend or whisk until smooth.
- Marinate the Chicken: Place chicken in a large zip-top bag or airtight container. Pour the marinade over the chicken, ensuring it’s fully coated. Seal and refrigerate for at least 2 hours (up to 24 hours for deeper flavor).
- Preheat the Grill: Heat your grill to 375–400°F. Lightly oil the grates to prevent sticking.
- Grill the Chicken: Remove chicken from the marinade (discard used marinade). Grill for 6–8 minutes per side, or until the internal temperature reaches 165°F. Baste with reserved marinade during the first half of cooking.
- Rest and Serve: Let the chicken rest for 5–10 minutes before serving. Garnish with fresh cilantro and lime wedges.
Notes
- For a milder version, omit chipotle peppers or use roasted red bell peppers instead.
- Substitute Greek yogurt for olive oil for a creamier marinade.
- Leftover marinade (unused) can be stored in the fridge for up to 3 days.
- Serve with traditional sides like cilantro-lime rice, charro beans, or grilled corn.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 6gProtein: 28gFat: 12gSodium: 450mg
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