Mexican Chicken Marinade

Ingredients:

• 2 lbs boneless, skinless chicken breasts (or thighs)
• 1/4 cup olive oil
• 1/4 cup fresh lime juice (about 2 limes)
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika (or regular paprika)
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro (optional, but recommended)

Instructions:

1. Mix the Marinade:
   In a medium bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, paprika, oregano, onion powder, salt, and black pepper. Stir in chopped cilantro if using.
2. Marinate the Chicken:
   Place chicken breasts in a large zip-top bag or shallow dish. Pour the marinade over the chicken, making sure all pieces are coated evenly. Seal the bag or cover the dish.
3. Let It Sit:
   Refrigerate and let marinate for 2–3 hours (or up to overnight for deeper flavor). Avoid marinating for too long (over 24 hours), as the acidity in the lime juice can break down the chicken too much.
4. Cook:
   • Grill: Preheat the grill to medium-high heat. Grill chicken for 5–7 minutes per side, or until fully cooked (internal temperature 165°F / 74°C).
   • Oven: Preheat oven to 400°F (200°C). Bake chicken in a baking dish for 20–25 minutes, or until cooked through.
5. Serve:
   Let chicken rest for a few minutes before slicing. Serve with rice, veggies, or in tacos, burritos, salads, or bowls.