Freezer Marinade Mexican Chicken

Tuesday, May 1, 2012
Almost time for Cinco De Mayo here is a great recipe for the event!

This is the 6th marinade in this series of freezer quick meats ready to cook!

Mexican Spice Marinade:

2 teaspoons Chilli Powder

1 teaspoon Cayenne Pepper

2 teaspoons Sweet Paprika

2 teaspoons Ground Cumin

1 teaspoon Garlic powder

2 tablespoon olive oil

1 teaspoon Dried Oregano

1 teaspoon Black Pepper

1 teaspoon Ground Cumin

2 tablespoons lemon juice

zip lock freezer bag gallon size

4 boneless Chicken Breasts sliced in half

Mix all the seasonings together add to the freezer bag, add oil and lemon then chicken and shake till chicken is well coated. Label date and contents. Freeze until needed around 3 to 6 months.

When ready to cook thaw in refrigerator overnight, never leave out on the counter as chicken can become contaminated.

For Photo Recipe:

In a large heated fry pan, saute 2 cloves of fresh garlic till soft in 1 tablespoons oil, add 1 lb of fresh cleaned mushrooms, sliced peppers, add the chicken, add 1 small bottle of taco sauce or enchilada sauce or 14 oz can of pureed tomatoes with green chiles. Simmer until chicken is cooked all the way through.

Serving suggestions: cooked rice, refried beans, in fajitas, garnish with sour cream, guacamole.

Alternate ways to use this marinade in cooking to make this after it's thawed:

Sauteed: Place in a heated medium size fry pan with 1 tablespoons olive oil, saute' for two to three minutes on each side for thin or longer depending on thickness with some more lemon juice added if dry while cooking. Serve with salsa on top.

Baking: Place on a piece of oil sprayed foil or parchment paper lined baking pan with juices. Bake

@ 350 degree in a preheated oven. Around 40 minutes or until juices run clear.

Grill: Spray the grates lightly with cooking oil. Heat grill. Grill the chicken on each side till juices run clear basting with marinade while cooking. Serve with salsa.

Crockpot Method: Put chicken in the bottom of the crock pot. Pour liquid herb ingredients over the chicken. Add one small 12 oz can of diced tomatoes with chili's or taco sauce. Cook on LOW for 6-8 hours or on HIGH for 4-6 hours or until done.

Try these other Freezer Marinades:


  1. I think Mexican is my second favorite cuisine, right after Italian. I have been looking for a good chicken recipe, will have to give this one a try.

  2. This marinade does look perfect for Cinco de Mayo-great blend of spices. Also, I like the thickness of the photo recipe-yum! I can think a variety of Mexican dishes to use the meat in-thanks for such a versatile recipe!

  3. Mexican sound very exotic and interesting to me. I like this! Ciao

  4. I love this, it's perfect for Cinco de May--all those good flavors! And great with freezing--a good and easy dish!

  5. This looks so good and I bet that sauce was to die for!

  6. Love the idea. Will definitely give this a go.

  7. Love the idea... will definitely give this a go.

  8. Dear Claudia, What a great chicken rub and it is ready when you need it.
    Looks delish. Blessings dear. Catherine xo

  9. Such a perfect Mexican marinade, Claudia. I love the idea to get the chicken marinated, and freeze it till ready to use. I can imagine the flavors being so infused, and also tenderizes while it's in the marinade and being frozen!
    Genius idea! Thanks for sharing:DDD

  10. A Mexican marinade sounds like something I will get a lot of use from this summer! Yummy!

  11. This sounds delicious, Claudia! I hope you had a relaxing vacation :)

  12. I've never done a Mexican marinade - this is a splendid idea! Welcome home!

  13. wow i definitely want to try this one! great blog and great recipes, following you now! :)


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