Bold Southwest Marinade
When you want that chicken or pork to sing Tex-Mex, this bold Southwest marinade will not fail you. Smoky, earthy, and a bit spicy, it will take you to the border every time.
Why You Will Love This Bold Southwest Marinade
Yes, you can toss some rub on the meat and grill it, and usually, you will get a hint of good Southwest flavor. But when you want that spice to be forward in every bite, it’s necessary to marinate for at least a couple of hours (if not overnight).
This marinade brings together all the classic spices you’d expect in a Southwest blend—smoky, earthy, and bold. Add in a citrusy punch from fresh lime juice and a few other simple ingredients, and you’ve got a marinade that transforms any cut of meat into something straight off the grill of a border-town cantina.
Let me add that this marinade goes great with chicken! The problem with chicken is that it can sometimes get rather dull. This marinade changes the game. Man, the tacos you can make with grilled chicken marinated in this are next level!
It’s as easy as adding the ingredients to a bowl, whisking, and then adding them to the meat. This marinade uses our Southwest spice blend, so if you already have this made up, it’s even easier to prepare.
How To Make This Southwest Marinade
As previously mentioned, you need to add all the ingredients to a bowl and whisk well to combine.
Add the meat and cover well. Refrigerate for 4 hours to overnight.
The next day, grill it up and serve as you see fit. We enjoy chicken with this marinade. It’s perfect for salads, tacos, or just as-is with some favorite sides.
A note: Our recipe calls for our Southwest Spice blend. If you only want to add the spices for this recipe alone (as our spice blend recipe makes 1/2 cup), use the following:
Southwest Spice Blend (3 Tbsp Batch)
- 1 1/2 tsp Ancho chili powder
- 3/4 tsp Chipotle powder
- 3/4 tsp Cumin
- 3/4 tsp Smoked Paprika
- 3/4 tsp Paprika
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/2 tsp Kosher salt
- 1/2 tsp Coriander
- 1/2 tsp Oregano (Mexican)
- 1/4 tsp Black pepper
- 1/8 tsp Cayenne pepper
- Pinch of Cinnamon
This Southwest marinade really switches things up, so give it a try if you start to get tired of the same old thing. I promise you will love it!
Tips
- Marinate longer for deeper flavor: While 4 hours is fine, overnight is where the magic happens—especially for chicken and pork.
- Use a resealable bag: For even coating and easy cleanup, toss everything into a zip-top bag.
- Shake it up before using: If your marinade has been sitting, give it a quick whisk or shake to redistribute the oil and spices evenly.
- Pair it with smoky sides: Serve with grilled corn, black beans, or roasted peppers to double down on that Southwest flavor.
Variations
- Make it creamy: Add 1/4 cup Greek yogurt or sour cream to the marinade for a tangy, tenderizing twist.
- Swap the lime: Lemon juice works too—still gives you that bright citrus kick.
- Add heat: Want more spice? Toss in extra cayenne or a chopped chipotle in adobo.
- Try it on veggies: This marinade also works great on portobello mushrooms, zucchini, or cauliflower for a bold vegetarian option.
FAQ’s
Up to 24 hours. Any longer and the acid can start to break down the meat too much.
Absolutely. Flank steak or skirt steak does great with this marinade, especially for fajitas.
We give a full breakdown above, but if you’re short on time, 3 tablespoons of any solid Tex-Mex seasoning will do in a pinch.
Yes. Bake chicken breasts at 400°F for about 20-25 minutes or until internal temp hits 165°F.
Other Southwestern-Inspired Recipes
Ingredients
- 3 tbsp Southwest Spice Mix
- 1/4 cup Olive oil or any neutral oil
- 1/4 cup Lime juice
- 2 tbsp Apple cider vinegar
- 2 tsp Brown mustard
- 2 cloves Garlic minced
Instructions
- In a medium bowl, whisk together all marinade ingredients until well combined.
- Place your meat (chicken, pork, etc.) in a resealable bag or shallow dish.
- Pour the marinade over the meat, ensuring it’s fully coated.
- Seal and refrigerate for at least 4 hours or overnight for best results.
- Remove from the marinade and cook as desired—grill, bake, or pan-sear.