Mexican Chicken Marinade for Tacos+

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides a similar flavor with a higher smoke point.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a different citrus note, while vinegar is a cost-effective acid.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley provides a fresh flavor, while dried cilantro is more affordable.

chili powder

🥗Healthier: cayenne pepper

💰Cheaper: paprika

Cayenne adds heat with fewer calories, while paprika is often less expensive.

Prepare the marinade by getting out a blender or food processor.

Add 2 cups of water, 2 tablespoons of kosher salt, and 2 tablespoons of cooking oil to the blender.

Add 1 medium peeled onion, 1 jalapeno (stem removed), and 4 peeled garlic cloves to the blender.

Zest and juice 1 lime, adding both the zest and juice to the blender.

Add 1/2 cup of fresh cilantro (leaves and stems) to the blender.

Add 2 teaspoons of chili powder, 2 teaspoons of dried oregano leaves, 1 teaspoon of smoked paprika, and 1/2 teaspoon of cumin to the blender.

Blend the mixture until it reaches a pulpy puree texture, similar to orange juice with extra pulp.

In the same blender (without turning it on), add 3 lbs of chicken, ensuring it's fully submerged in the marinade.

If the chicken is not fully submerged, mix 1 cup of water with 1 tablespoon of kosher salt until dissolved, and pour it into the blender to cover the chicken.

Marinate the chicken in the fridge for 90 minutes for chicken breasts or thighs, or up to 4-6 hours for a whole chicken.

After marinating, take the chicken out, discard the marinade, and pat the chicken dry before cooking.

Cooking Techniques

Equipment Needed

Spice Level: