The Best Mexican Chicken Marinade

Photo from Blackberry
Babe

Another chicken marinade. Not "The Best" as it says in the title. It was just "meh". Again, another recipe that has all ingredients that sound delicious, but wasn't as great as I was expecting. I'm not really sure what I was expecting to be honest. 

I did want more "citrus" flavor to it but I feel like the tablespoon of oregano over powdered it. I didn't put in a full tablespoon either, a little oregano goes a long way for me. 

The Best Mexican Chicken Marinade

Recipe from Blackberry Babe

Serves 4

• ⅓ cup orange juice
• 3 tablespoons fresh lime juice
• ⅛ cup fresh cilantro, chopped
• 1 tablespoon smoked paprika
• 1 tablespoon oregano
• 1 tablespoon kosher salt
• 1 tablespoon garlic powder
• 1 tablespoon olive oil or avocado oil
• 2 teaspoons chili powder
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• ¼ teaspoon ground cloves

To a small bowl, add marinade ingredients and whisk vigorously to combine.

To a gallon-sized resealable plastic bag, add up to two pounds of raw chicken, diced or whole pieces.

Pour marinade into the bag. Carefully press out any air as you seal the bag.

Marinade for a minimum of 4 hours, up to 24 hours.

Remove chicken from marinade and cook until it reaches an internal temperature of 165 degrees Fahrenheit using an instant read meat thermometer.