Not everyone enjoys all Mexican spices and ingredients, and ingredients like cilantro, cumin, and chipotle peppers may be loved or despised depending on who is eating them. Finding the right Mexican chicken marinade can be difficult, but the key is to think about the flavors that will come through in the finished product. Instead of having flavors simply because they were part of a commercially produced product or an existing recipe, the best marinade will contain the appropriate amounts of spices and herbs to suit one’s particular tastes. It’s also important to remember that this is a chicken marinade, not a beef or pork marinade, which might have too strong a flavor for chicken.
A Mexican chicken marinade, like any other, requires an acid to work properly. Lime and vinegar are the two most commonly used acids. Both perform admirably, but they have distinct preferences. Lime has a more subtle flavor for chicken breasts, whereas vinegar gives the meat a sharp tang. Vinegar is used in robust marinades like adobo.
The best Mexican chicken marinade will also have the right spice ratio. Cumin, a common ingredient in Mexican chicken marinades and other foods, is one example. Cumin is a strong-tasting spice with a strong aroma. It’s easy to put too much cumin in a dish, which will overpower it. Because the intensity of the flavors will multiply while the food is marinating, it’s important to make sure the spices in a marinade are balanced.
Look for marinades or recipes that incorporate fresh herbs. In a marinade, fresh herbs can make all the difference. Dried herbs can always be used, but they must be crushed first. Cilantro is one herb that tastes significantly different when used fresh versus dried.
Another factor to consider is how the meat will be prepared. Many grill-friendly Mexican chicken marinade recipes exist. There are recipes that are designed to be cooked in the oven or in a frying pan, but ingredients like honey in marinades are used because they caramelize when cooked over an open flame.
Also, make sure the Mexican chicken marinade is appropriate for the cut of chicken being used. Some recipes are better with boneless chicken breasts, while others are better with chicken quarters. The presence or absence of skin on a piece of chicken can also affect how the marinade works. This is especially true for boneless chicken breasts, which can easily absorb too much marinade and become too spicy.
Any Mexican chicken marinade with a lot of hot chilies should also be carefully considered before using. The meat will absorb the heat of the peppers while marinating. Some people may find this appealing, while others may not. If desired, reducing the amount of chilies in a marinade recipe will reduce the heat.
When using a Mexican chicken marinade, make sure to follow the instructions for how long to leave the chicken in the marinade. Many Mexican spices are very pungent and have a bad taste when eaten at full strength, which is a distinct possibility if the chicken is marinated for an extended period of time. Because chicken is more delicate than beef or pork, marinating it for an extended period of time may cause it to break down into a mushy mess.