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Chicken thighs grilling with smoky char marks and lime wedges

How to Make San Antonio-Style Mexican Chicken Marinade

Camellia
A bold and flavorful San Antonio-style chicken marinade made with lime, cilantro, garlic, and spices. Perfect for grilling juicy chicken thighs, breasts, or wings
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 4 hours 30 minutes
Course Main Course
Cuisine Mexican
Servings 6 Servings
Calories 250 kcal

Ingredients
  

  • 3–4 limes juiced
  • 1 cup fresh cilantro chopped
  • 4 cloves garlic minced
  • 2 tablespoons olive oil
  • teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon oregano
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • 1.5–2 lbs chicken thighs breasts, or wings

Instructions
 

Prepare Ingredients:

  • Gather fresh lime juice, chopped cilantro, minced garlic, olive oil, and spices. Ensure the chicken is trimmed and patted dry.

Make the Marinade:

  • In a medium bowl, whisk together lime juice, olive oil, garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir in the cilantro.

Marinate the Chicken:

  • Place chicken in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, ideally overnight.

Grill the Chicken:

  • Preheat the grill to medium-high heat (375–400°F). Sear the chicken over direct heat for 2–3 minutes per side, then move to indirect heat and cook until the internal temperature reaches 165°F for breasts or 175°F for thighs/wings.

Serve:

  • Rest the grilled chicken for 5–10 minutes. Serve with Mexican rice, tortillas, or grilled vegetables for a complete meal.

Notes

  • Make It Spicy: Add jalapeños, red pepper flakes, or cayenne for heat.
  • Add Sweetness: Use a teaspoon of honey or brown sugar for balance.
  • Smoky Flavor: Add chipotle powder or liquid smoke for extra depth.
  • Oven Option: Bake at 200°C (400°F) for 20–25 minutes; broil for a charred finish.
  • Quick Stovetop Method: Use a grill pan on medium-high heat to sear and cook.
  • Marinate Longer: For the best flavor, marinate overnight in the fridge.
  • Store Leftovers: Keep cooked chicken in the fridge for up to 4 days or freeze for 3 months.
  • Healthy Swap: Reduce olive oil or use low-sodium salt for a lighter version.