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.
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.
- Place chicken breasts into a glass baking dish.
- Combine all remaining ingredients in a mini food processor. Process ingredients until smooth.
- 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.
- Cover with plastic wrap and marinate in the refrigerator for 12 hours.
- 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.
- 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.
- 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.
- 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.
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Baja Chicken
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 3 pounds boneless skinless chicken breasts trimmed
- ½ cup orange juice
- ¼ cup lime juice about 2-3 medium limes
- ½ cup chopped onion
- 1 large jalapeno pepper chopped
- ½ teaspoon lime zest
- ½ teaspoon orange zest
- 3 Tablespoons olive oil
- 2 Tablespoons tomato paste
- 1 teaspoon dried oregano
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 2 teaspoons garlic salt
- ½ teaspoon black pepper
Things You’ll Need
Before You Begin
- This marinade would work beautifully for pork chops or flank steak, among other things.
Instructions
- Place chicken breasts into a glass baking dish.3 pounds boneless skinless chicken breasts
- Combine all remaining ingredients in a mini food processor. Process ingredients until smooth.1/2 cup orange juice, 1/4 cup lime juice, 1/2 cup chopped onion, 1 large jalapeno pepper, 1/2 teaspoon lime zest, 1/2 teaspoon orange zest, 3 Tablespoons olive oil, 2 Tablespoons tomato paste, 1 teaspoon dried oregano, 2 teaspoons cumin, 2 teaspoons chili powder, 2 teaspoons garlic salt, 1/2 teaspoon black pepper
- 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.
- Cover with plastic wrap and marinate in the refrigerator for 12 hours.
- 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.
- 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.
- Place chicken breasts on grill and cook for several minutes without disturbing. Turn chicken over and cook several more minutes. Continue cooking until internal temperature reaches 165F.
- Remove to a clear plate and cover with foil, let rest 5-10 minutes before serving.
Expert Tips & FAQs
- 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.
- Don’t skip the step of patting the meat after removing from the marinade. Especially if you have a fondness for grill marks or browning.
- This dish can also be prepared on the stovetop in a skillet.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Diane says
Have you ever cooked this recipe in the air fryer? If so how and if not do you have any recommendations? Thank you for your recipes.
Amanda Davis says
While we haven’t tried this particular recipe in the air fryer, I’m certain it can be! I would suggest following the instructions through the marination process. Preheat the air fryer, then cook at 370 for 10-15 minutes. You check out our air fryer chicken breast recipe here if you like https://amandascookin.com/air-fryer-chicken-breasts/
Jason's BBQ Adventures says
Great looking recipes! The Baja black beans and rice must have been a great with the chicken!
Tabitha says
This looks amazing! I love Mexican food. Thanks!
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Amanda says
Thanks everyone! It was very good!
Me, Myself and Pie says
Mexican food makes me weak in the knees, too! It's one of my favorites…and it always turns out delish. This looks great, especially the chicken! Yum!!!
Culinary Cory says
This sounds like a wonderfully comforting weeknight meal. I'm a huge fan of Mexican beans and rice.
Chef Fresco says
I feel the same way about Mexican food. If I had to pick one type of food to eat for the rest of my life, that would be it. The recipe looks delicious! The chicken looks so perfectly grilled and yummy.
Mags says
This is my kind of recipe! (Except for the cilantro of course…lol)
Leslie says
I too get weak in the knees from Mexican! Looks wonderous!
Barbara Bakes says
This looks like a meal my family would love. I also love your grilled chicken recipe.
Julie says
This is the kind of dish I just love. The chicken looks amazing.
Lo says
I love it when you can stuff all sorts of veggies into a side dish. It's not only colorful, but it packs a lovely nutritional punch. Of course, I'd be tempted to take this spicy recipe and kick it up a notch… which would make it hot :)
Megan says
I love Mexican and this is no exception! Looks great.
Grumpy and HoneyB says
So true about the "spicy" "hot" terms! I find myself getting confused when someone calls something hot but really mean it is spicy!
5 Star Foodie says
A terrific meal, I just love all the wonderful flavors here!
jose manuel says
Que pinta más estupenda tiene. Un saludo