Smoky Mexican Chicken Marinade

Name: Smoky Mexican Chicken Marinade
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 3 tbsp olive oil; Juice of 1 lemon (or 2 limes if you have them); 3 cloves garlic, finely minced (or 1 tsp garlic powder); 2 tsp smoked paprika; 2 tsp ground cumin; 1 tsp dried oregano; 1 tsp salt; ½ tsp black pepper; 1 tsp sugar (brown preferred — helps caramelisation); 1 tsp hot sauce (optional but recommended); 1 tbsp tomato paste; 4 chicken pieces (thighs, breasts, or drumsticks — about 700g total)

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Built by the community using chicken marinade - mexican style

A bold, flavour-packed marinade with smoky paprika, cumin, garlic, and a hit of lime that transforms chicken into something special. Works beautifully for grilling, pan-frying, baking, or barbecuing — the longer you leave it, the better it gets.

Dairy FreeGluten FreeStudent Kitchen

Cooking Ability Level

Prep

10 mins

Cook

30 mins

Serves

Difficulty

Easy

Budget

Cheap

Calories

290

Ingredients

Serves4

3 tbsp olive oil
Juice of 1 lemon (or 2 limes if you have them)
3 cloves garlic, finely minced (or 1 tsp garlic powder)
2 tsp smoked paprika
2 tsp ground cumin
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
1 tsp sugar (brown preferred — helps caramelisation)
1 tsp hot sauce (optional but recommended)
1 tbsp tomato paste
4 chicken pieces (thighs, breasts, or drumsticks — about 700g total)

1. In a bowl or jug, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, cumin, oregano, salt, pepper, sugar, hot sauce and tomato paste until fully combined into a smooth, deep red marinade.

2. Taste the marinade before it touches the chicken — it should be smoky, tangy, slightly spicy and well-seasoned. Adjust salt, heat or acidity to your liking.

3. If using chicken breasts, score them 2-3 times with a sharp knife so the marinade penetrates deeper. Thighs and drumsticks can go in as they are.

4. Add the chicken to a bowl or zip-lock bag, pour over the marinade, and turn to coat every piece thoroughly. Cover and refrigerate for at least 30 minutes — ideally 4 hours, or overnight for maximum flavour.

5. To cook: grill or barbecue over medium-high heat for 6–8 minutes per side until charred and cooked through. Alternatively, pan-fry in a hot oiled skillet for 5–7 minutes per side, or bake at 200°C / 400°F for 25–30 minutes until juices run clear.

6. Rest the chicken for 5 minutes before serving. Use any resting juices as a quick drizzle over the top.

Got a question while you're cooking?

e.g. What can I swap for paprika?

Nutrition per Serving

290

Calories

34g

Protein

Carbs

14g

Fat

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