Baja Chicken

A refreshingly bright citrus baja chicken recipe marinated in orange juice, lime juice, fresh jalapenos, and loads of spices and seasonings.

Why this recipe works

Baja chicken can be prepared in many different ways. Though a citrus marinade and lightly charred grill marks are a must! The name comes from Baja California, Mexico where it’s regarded as more of a style of chicken, rather than a set-in-stone recipe.

You’ve probably had a Baja chicken bowl before, or maybe even Baja chicken tacos. I can only really describe it as a super flavorful take on a well-marinated chicken breast with pops of fresh Mexican flair. It’s honestly one of my favorite ways to add tons of flavor to an otherwise plain chicken breast. The marinade is key here, so use fresh ingredients for the best results and be sure to give it plenty of time to soak up all that flavor. It’s the same bright homemade Baja citrus marinade we make on its own, so head over there for the full ingredient breakdown and tips on using it with other proteins. It’s great on our grilled chicken thighs too!

RELATED – We almost always make up a skillet of Mexican rice and beans to go along with our Baja chicken. It’s as if the two were meant to be paired together.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHICKEN – You’ll need 3 pounds of boneless skinless chicken breasts. Give them a proper trim to get rid of any icky gristly bits.

MARINADE – Orange juice, fresh lime juice, fresh onion and jalapenos, and lime zest all give baja chicken heaps of flavor. I would highly recommend sticking to freshly squeezed lime juice instead of the bottled stuff. Plus, you’ll need the lime zest anyhow!

How to Make Baja Chicken

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Place chicken breasts into a glass baking dish.
2. Combine all remaining ingredients in a mini food processor. Process ingredients until smooth.
3. Pour the marinade over the chicken, flipping, and moving chicken to ensure all parts are in contact with the marinade. Tuck chicken under the marinade as best you can.
4. Cover with plastic wrap and marinate in the refrigerator for 12 hours.
5. 30 minutes before cooking, remove chicken from the marinade and pat dry with paper towels. Removing surface moisture prevents the meat from steaming and allows for a better sear and flavorful crust formation.
6. Prepare grill (or you can cook in a skillet on the stovetop) by preheating to medium-high (about 375-400F). Clean grill grates with a grill brush then apply a thin coating of high point oil using long tongs and a piece of wadded up paper towel dipped in the oil.
7. Place chicken breasts on grill and cook for several minutes without disturbing. Turn chicken over and cook for several more minutes. Continue cooking until the internal temperature reaches 165F on an instant read thermometer.
8. Remove to a clear plate and cover with foil, let rest 5-10 minutes before serving.

Frequently Asked Questions & Expert Tips

Absolutely! This marinade would work beautifully for pork chops or flank steak, among other things.

Yes, you can substitute with chicken thighs or even legs if preferred. Keep an eye on the internal temperature of your chicken. It should reach 165F when done cooking.

For the best flavor, plan enough time for the full 12-hour marination period. If you only marinate the chicken for a couple of hours, the flavor will be subtle, though still delicious. Giving the marinade time to work will yield the best flavor.

Yes, you can easily prepare this dish on the stovetop in a skillet if you don’t have access to a grill!

I wouldn’t say this dish is overly spicy, though it does have a decent kick to it from the jalapenos and chili powder. Feel free to adjust the measurements based on your spice tolerance.

Serving Suggestions

Baja chicken is juicy and tender, which is great when sliced and eaten as-is. Though it’s also excellent in tacos, quesadillas, burritos, lettuce wraps, or used as a topping for salads (warm or cold!). Another really popular way to serve it is to make it into Baja bowls with rice, pico, avocado, corn, and shredded lettuce.

More Chicken Recipes

• Chicken Fajitas
• Blackened Chicken
• Chile Lime Chicken
• Grilled Chicken Quesadilla

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