Ingredients:

  • ¼ cup olive oil (60 ml)
  • 2 tablespoons fresh lime juice (30 ml), about 1 lime
  • 2 tablespoons orange juice (30 ml), optional for sweetness (about ½ orange)
  • 2 teaspoons chili powder (10 ml)
  • 1 teaspoon ground cumin (5 ml)
  • 1 teaspoon smoked paprika (5 ml)
  • ½ teaspoon garlic powder (2.5 ml)
  • ½ teaspoon onion powder (2.5 ml)
  • ½ teaspoon dried oregano (2.5 ml)
  • ½ teaspoon salt (2.5 ml), or to taste
  • ¼ teaspoon ground black pepper (1.25 ml)
  • 1 tablespoon chopped fresh cilantro (15 ml), optional, for freshness
  • 1 teaspoon honey (5 ml), optional, balances acidity

Instructions:

  1. In a bowl or zip-top bag, whisk together olive oil, lime juice, orange juice (if using), chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, cilantro (if using), and honey (if using). Ensure everything is well combined.
  2. Add chicken (breasts, thighs, or tenders) to the marinade. Toss to coat evenly, ensuring all pieces are covered.
  3. Cover the bowl or seal the bag and refrigerate for at least 30 minutes. For deeper flavor, marinate for up to 24 hours.
  4. Preheat grill to medium-high heat. Grill chicken for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
  5. Preheat oven to 400°F (200°C). Bake chicken on a baking sheet for 20-25 minutes, or until cooked through and internal temperature reaches 165°F (74°C).
  6. Heat a skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
  7. Let the cooked chicken rest for 5 minutes before slicing or shredding for tacos. Resting allows the juices to redistribute, resulting in more tender and flavorful chicken.