Southwest Chicken
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Of all the marinades in the world, THIS Southwest Chicken marinade is the one I make the most. Hands down. My kids love it. All adults love it. And it can be served any way you dream up–a la carte, in tacos or quesadillas, on top of a burrito bowl or salad.
“My husband loved this chicken and asked for me to make the exact same meal the next day!”
– Charlotte ⭐️⭐️⭐️⭐️⭐️
Ingredients
Marinating chicken is THE key to infusing flavor into typically lean, bland poultry cuts. This complex marinade requires mostly pantry staples to turn that lackluster cut into something that makes your tastebuds sing.
Let’s meet the key ingredients…
- Avocado or olive oil – Use a fairly neutral oil keeps things moist without an overpowering flavor.
- Apple cider vinegar – Cider vinegar adds a delicious twist on the acid component but white vinegar will work.
- Fresh chopped cilantro (or parsley) – Adds a pop of green and fresh flavor. Leave out if you don’t have it on hand, though.
- Chili powder – Smoky, subtle heat from ground chilis. Flavor can vary between brands.
- Garlic powder – This pantry staple adds big (and convenient) garlic flavor that rounds out the whole marinade.
- Ground cumin – Love this smoky yet not spicy addition.
- Dried oregano – Crush in your hand before adding to release the oils in this dried herb.
- Salt – A must in any chicken marinade.
- Ground black pepper – Gives a little bite. Add more if you’d like.
- Optional: Red pepper flakes – I’ve started adding in a good pinch of red pepper flakes for a little heat, but you do you. 🙂
How to Make Southwest Chicken
Prepare Marinade
Place the marinade ingredients straight into a large Ziploc bag and give it a good shake. This saves you an extra dish. You could also mix the ingredients in a small mixing bowl and pour it over the chicken. Options galore!
Marinate Chicken
Add the chicken to the freezer bag with the marinade. Close securely and gently massage it into the meat. Marinate in the fridge for at least 2 hours and up to 24 hours.
4 Ways to Cook Marinated Chicken
Chicken breasts are by far the most popular cut to marinate and cook, so we’re giving you several cooking options below. You can grill, bake, slow cook, or pressure cook your boneless, skinless chicken breasts (or thighs).
Here are four easy ways to cook Southwest Chicken:
Bake in the Oven
Preheat oven to 400°F. Place chicken in a casserole dish or on a rimmed baking sheet. Bake uncovered for about 20-25 minutes, depending on the thickness of the chicken, until done.
Slow Cook in the Crockpot
Place chicken and marinade in slow cooker. Cover and cook on LOW for 2 1/2 to 3 1/2 hours. Really! That’s all it takes to get it done, otherwise, you’ll overcook and dry it out.
Here is a whole post about how long to cook chicken in the Crockpot.
Pressure Cook in the Instant Pot
Place chicken, marinade, and 1/3 cup chicken broth in a 6-quart Instant Pot. (Note: If using an 8 quart, add an additional 1/2 cup of broth.)
Lock and seal the lid. Cook at high pressure for 7 minutes and use a quick release of the pressure when the cook time is up. (Note: It will take 10-15 minutes to come to pressure before the cook time starts.)
Grill the Chicken
Pound out the chicken to about 3/4 inch thick (or cut it in half lengthwise) to help with fast and even cooking.
Preheat grill to medium-high heat (400-450°F) and clean the grates well. Grill for 4-6 minutes per side, closing the lid in between flipping. The cook time may take a little longer, depending on the thickness of the chicken.
How to Know When Chicken is Done
Chicken is done when it reaches 165°F internal temperature. A digital meat thermometer is a must to help cook chicken perfectly!
Freezing Instructions
A great use of your time is prep a few freezer meals using this marinade. Like most of our chicken freezer meals, simply combine the ingredients (the marinade & the chicken) and freeze for later. No need to let the chicken marinate before freezing either. When you want to use it, let the chicken thaw one of these safe ways.
Then, grill, slow cook, pressure cook, or bake your marinated chicken. We’ve included instructions for how to cook boneless chicken breasts in the recipe below.
Ideas for Serving Southwest Chicken
Idea #1: Southwest Chicken Salad
Marinated chicken, colorful Tex-Mex toppings, and a creamy Cilantro Lime Vinaigrette top a bed of crispy lettuce for this mouthwatering Southwest Chicken Salad. It’s gluten-free, dairy-free, and packed with all the good things your body craves. Prep ingredients ahead and enjoy all week long.
Idea #2: Southwest Chicken Burrito Bowls
I love this make-ahead meal option. Cook your chicken ahead of time. Then provide cooked rice or quinoa, chicken, black beans, and all your favorite Mexican toppings so everyone can personalize their bowls.
Idea #3: Southwest Chicken and Bacon Wraps
Inspired by one of my favorite restaurants in town, I created this build-your-own wrap recipe using marinated chicken and a super simple sauce. Plus…BACON! You’ll love it!
FAQs
The ideal marinating time for chicken is anywhere between 2-24 hours. The specific time can depend on the type and cut of chicken, as well as the acidity level of the marinade.
Yes, over-marinating chicken can actually have a negative effect on the texture and taste of the meat. Acidic marinades, in particular, can break down the proteins in the chicken too much and leave it with a mushy texture.
Absolutely! As freezer cookbook authors, we especially love how easy it is to prep these chicken breast marinades ahead of time and freeze them to have on hand for another night. Every recipe includes freezing instructions, so you can double and freeze a batch anytime.
You shouldn’t reuse marinade but you can boil it to use safely as a sauce over your finished dish using these directions. I actually do this all the time.
To kill all the raw chicken germs, be sure to bring the marinade to a rolling boil in a pot on the stove for at least 1 minute, according to the CDC‘s directions for making water safe to drink.
We’d suggest straining it after boiling to remove any chicken pieces.
In our tests, we found that it’s best to marinate your chicken in the refrigerator for at least 1-2 hours and up to 24 hours. Less than 1 hour didn’t seem to infuse enough flavor into the chicken breasts and more than 24 hours (unless the chicken was frozen for part of that time) can cause them to become a bit mealy and mushy, especially if the marinade has a high acid content.
Yes, you can marinate frozen chicken. Go ahead and throw frozen boneless chicken breasts or thighs in a freezer bag with the marinade and stick the bag in the freezer until you’re ready. Or, place the bag of chicken and marinade in the refrigerator for 24-48 hours, until thawed completely.
Absolutely! All cuts of chicken can benefit from a dip in a marinade. So, these marinades work just as well for chicken thighs and bone-in chicken. Cooking time will vary from our recipes, however, since we direct you how to cook chicken breasts.
More Chicken Marinades
Try some of our other favorite healthy chicken marinades to mix things up:
- Lemon Garlic Chicken Marinade
- Honey Dijon Chicken Marinade
- Balsamic Herb Chicken Marinade
- Cilantro Lime Chicken Marinade
- Asian Chicken Marinade
- The BEST Savory Chicken Marinade
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Southwest Chicken
Of all the marinades in the world, THIS Southwest Chicken Marinade is the one I make the most. Hands down. My kids love it. All adults love it. And it can be served any way you dream up–a la carte, in tacos or quesadillas, on top of a burrito bowl or salad.
Ingredients
- 1/3 cup oil (recommend: avocado or olive oil)
- 1/3 cup apple cider vinegar
- 1 tablespoon chopped fresh cilantro or parsley
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: pinch of red pepper flakes
- 1 1/2 – 2 pounds chicken breasts, tenders, or thighs
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make It Now:
- Make the Marinade: Add the oil, vinegar, cilantro/parsley, chili powder, garlic powder, dried oregano, ground cumin, salt, pepper, optional red pepper flakes, and chicken to a gallon-sized freezer bag. Seal and squish around to make sure the chicken is covered in marinade and everything is combined. (Freezing instructions begin here.)
- Marinate Chicken: Place the bag in the refrigerator for at least 2 hours and up to 24 hours.
- Cook Chicken: Cook the chicken using one of these methods. The chicken is done when it reaches 165°F internally and/or is no longer pink inside.
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- Bake in Oven: Preheat oven to 400°F. Place chicken in a casserole dish or on a rimmed baking sheet. (Tip: Spray the dish/sheet pan with cooking spray to prevent sticking.) Bake uncovered for about 20-25 minutes, until done. May take longer depending on the thickness of the chicken.
- Slow Cooker: Place chicken and marinade in slow cooker. Cover and cook on LOW for 2 1/2 to 3 1/2 hours. Really! That’s all it takes to get it done, otherwise, you’ll overcook and dry it out.
- Instant Pot: Place chicken, marinade, and 1/3 cup chicken broth in a 6-quart Instant Pot. (Note: If using an 8 quart, add an additional 1/2 cup of broth.) Lock and seal the lid. Cook at high pressure for 7 minutes and use a quick release of the pressure when the cook time is up. (Note: It will take 10-15 minutes to come to pressure before the cook time starts.)
- Grill: *Before marinating, pound out the chicken to about 3/4 inch thick (or cut it in half lengthwise) to help with fast and even cooking. To do this, place one breast at a time inside a freezer bag and pound with the flat side of a meat mallet. Preheat grill to medium-high heat (400-450°F) and clean the grates well. Grill for about 4-6 minutes per side, closing the lid in between flipping, until done. The cook time may be longer depending on the thickness.
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Freeze For Later: Follow step 1. Freeze for up to 3 months.
Prepare From Frozen: Thaw, using one of these safe thawing methods, and follow Step 3. No additional marinating time needed once it is thawed!
Notes/Tips
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How to Know If Chicken Is Done: Chicken is done when it reaches 165°F internal temperature. A digital meat thermometer is a must to help cook chicken perfectly! Another way to tell is if it has no more pink inside when you slice into the middle.
How to Safely Turn the Marinade Into Sauce: To kill all the raw chicken germs, be sure to bring the marinade to a rolling boil in a pot on the stove for at least 1 minute, according to the CDC. We’d suggest straining it after boiling to remove any chicken pieces.
Ideas for Serving Southwest Chicken: Make Chicken Burrito Bowls, serve on our Mexican Chopped Salad, make Shredded Chicken Nachos (or tacos), or serve it over our Instant Pot Cilantro Lime Rice.
Where We Get Our Chicken: We get our meat from ButcherBox. The chicken is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves.
More Chicken Marinades to Try: Try some of our other favorite healthy chicken marinades to mix things up:
- Lemon Garlic Chicken Marinade
- Honey Dijon Chicken Marinade
- Balsamic Herb Chicken Marinade
- Asian Sesame Chicken Marinade
- Cilantro Lime Chicken Marinade
- The BEST Savory Chicken Marinade
I just mixed up this marinade and put the chicken breasts in it. But the directions don’t say IF you rinse the marinade off the chicken BEFORE you cook it . Do you rinse it or not. I am an old cook, but new to marinades.
Hi Karen! So glad you are here. No, do not rinse off the marinade. Remove it from the marinade to cook in whatever way you prefer, but don’t rinse.
Delicious 😋 grilled it, we loved 🥰 it!
Grilled is my favorite for this! Thanks for leaving a review Stephanie. 🙂
Makes the best chicken for a grilled chicken salad, or tacos for that matter.
Yes! I couldn’t agree more. Thanks so much for the review!
So delicious and easy. Made it for the chicken bacon wrap for a party. Everyone kept going back for more.
Hi Laura! Finding a recipe that people want more of is so great, isn’t it? I’m glad this was one of those for you. Thank you for your feedback.
Simple ingredients that I always have on hand, took minutes to mix up!
Hi Danielle! It’s such a win when my family loves something that the ingredients are always on hand. Thank you for taking the time to leave a review.
great, super flavorful. Perfect recipe for the chicken wraps and a crowd pleaser.
This has been a crowd pleaser in my house as well. So glad your crew enjoys it! Thank you for leaving a review.
Amazing flavor!
Thanks for the review!
I skipped the cilantro because I didn’t have any and froze this for about a month. Then we thawed it and grilled the chicken. It was amazingly delicious! Even my 2 year old kept asking for more. This is going into our regular rotation.
Always a huge win when a toddler asks for more–best compliment there is. 🙂 Thanks for the feedback, Bethany.
Great marinade recipe… for an awesome cart style meat stick, try slicing boneless chicken breast into strips, marinate as directed, then thread on bamboo skewers and grill or griddle. It’s GooooooOOOd!
That is a great tip. Sounds absolutely delicious! Thanks, Andre.
So happy I found this site. This marinade is so delicious!! Even my family loved it!
We’re happy you found us, Deanna. Welcome! Please reach out if we can ever answer any questions for you or help. Thanks so much for the review of this marinade!
I have used this on chicken and pork. Equally delicious.
Good to know! Thanks for the feedback.
Great Marinade Recipe. Cooking this tonight, can’t be anything but Good!
The other suggestions for meal prep, i will keep on my menu list. Thanks!
Thanks for taking the time to leave a review, Thomas. Hope it’s delicious tonight!
Fantastic flavor and chicken comes out very tender!
Make this at least twice a month for my family.
Love hearing that! I’m so glad it’s working well for your family.
We make this all the time! As well as many others on your site! Thanks for sharing🙂
Great, glad to hear that. Thanks, Cassi.
Very good and delicious!!
Awesome. Thanks for the feedback, Laura!
This sounded like what I was looking for. Used dry parsley as I didn’t have fresh Cilantro or fresh parsley. Marinating now, will report back soon.