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The Best Chicken Taco Marinade

This flavorful chicken taco marinade combines lime juice, olive oil, Worcestershire sauce, and a smoky blend of spices for juicy, well-seasoned chicken. Prepare it in the smoker, on the grill, or in the oven, then slice it for tacos, burrito bowls, quesadillas, and easy freezer-friendly meals.
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Cook Time 2 hours
Marinating Time 2 hours
Course: Lunch
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs or substitute chicken breasts
  • For the Marinade:
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons salt
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon black pepper

Method
 

  1. Prepare the Chicken and Marinade
  2. Combine all the marinade ingredients and mix well.
  3. Trim excess fat from the chicken thighs and place the chicken in a zip bag or airtight container with the marinade.
  4. Refrigerate for at least 2 hours before cooking; overnight marinating is preferred.
  5. To Smoke or Bake
  6. Preheat the smoker or oven to 250°F.
  7. For oven cooking, place a wire rack on a foil-lined rimmed baking sheet if available. If not, use a rimmed baking sheet.
  8. Place the chicken directly on the smoker's grill grates if smoking.
  9. Cook until the chicken is cooked through and reaches an internal temperature of 165°F, approximately 1–2 hours.
  10. If desired, brush on excess marinade partway through cooking. Do not use marinade that has contacted raw chicken unless it is thoroughly cooked first.
  11. If substituting chicken breasts, allow for potentially longer cooking times.
  12. To Grill
  13. Preheat the grill to approximately 350°F.
  14. Grill the chicken, flipping once, until cooked through and the internal temperature reaches 165°F, approximately 10–15 minutes.
  15. If desired, brush on excess marinade after flipping. Any marinade that has contacted raw chicken must be thoroughly cooked before use.
  16. If substituting chicken breasts, allow for potentially longer cooking times.
  17. To Serve
  18. Let the cooked chicken rest for a few minutes, then slice it into small pieces.
  19. Use in tacos, burritos, quesadillas, or other dishes as desired.
  20. To Freeze Before Cooking
  21. Place the chicken and marinade in a zip bag or vacuum bag, removing as much air as possible before sealing.
  22. Freeze immediately, before allowing the chicken to marinate.
  23. To Freeze After Cooking
  24. Allow the cooked chicken to cool, then slice it into small pieces.
  25. Place the chicken in a zip bag or vacuum bag, remove as much air as possible, seal, and freeze.
  26. To Prepare from Frozen — Uncooked
  27. Thaw the chicken in the refrigerator for at least 6 hours before cooking, allowing time for it to marinate.
  28. Moving it from the freezer to the refrigerator the night before cooking is recommended.
  29. Follow the remaining cooking instructions as written.
  30. To Prepare from Frozen — Precooked
  31. Thaw the cooked chicken, then warm it in a pan over medium heat, stirring occasionally, until heated through.
  32. Add a splash of water or oil if the chicken seems too dry while reheating.

Notes

  • The chicken can be prepared in a smoker, oven, or on a grill.
  • For the smoker or oven, cook at 250°F until the chicken reaches 165°F internally, approximately 1–2 hours.
  • For grilling, cook at approximately 350°F for 10–15 minutes, flipping once, until the chicken reaches 165°F internally.
  • Chicken breasts may require longer cooking times than thighs.
  • For bulk meal prep, the recipe can be scaled up to 3–5 lb of chicken, with portions stored in the freezer.
  • Use the cooked chicken in tacos, burritos, burrito bowls, loaded nachos, or quesadillas.
  • Never reuse marinade that has contacted raw chicken unless it is thoroughly cooked first.