This vibrant marinade is not only easy to prepare but also infuses the chicken with a delightful blend of spices, citrus, and herbs that are characteristic of Mexican cuisine. The result is a dish that is both flavorful and aromatic.
Ingredients
Scale:
1/2 cup freshly squeezed lime juice (about 4-5 limes)
1/4 cup olive oil
3 cloves garlic, minced
1 tablespoon honey or agave syrup
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh cilantro, chopped
1 jalapeño, seeds removed and finely chopped (optional for spice)
Instructions
In a medium bowl, whisk together the lime juice, olive oil, minced garlic, and honey until well combined.
Add in the ground cumin, smoked paprika, chili powder, salt, and black pepper. Mix until all the spices are thoroughly incorporated.
Stir in the chopped cilantro and jalapeño (if using).
Place your chicken into a resealable plastic bag or a shallow dish.
Pour the marinade over the chicken, ensuring that each piece is well coated.
Seal the bag or cover the dish with plastic wrap. Marinate in the refrigerator for at least 1 hour, or up to 8 hours.
When ready to cook, preheat your grill or oven to medium-high heat (about 375°F/190°C).
Remove the chicken from the marinade, letting any excess drip off. Discard the marinade.
Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). If baking, place the chicken in a greased baking dish and cook for 25-30 minutes.
Allow the chicken to rest for 5 minutes before slicing or serving.
