Whisk together lime juice, orange juice, and vinegar in a mixing bowl to create a flavorful base.

Add olive oil and whisk to emulsify.

Stir in smoked paprika, cumin, Mexican oregano, chili powder, and chipotle powder.

Mix in minced garlic, chopped cilantro, and honey (if using) for balance and depth.

Season with salt and black pepper, adjusting to taste.

✔ Pro Tip: Blend the marinade in a food processor for a smoother consistency and deeper flavor infusion!

Place the chicken breasts or thighs in a resealable bag or shallow dish.

Pour the San Antonio-style marinade over the chicken, ensuring even coating.

Seal the bag (or cover the dish) and massage the marinade into the chicken for better absorption.

Marinating Time:

Quick option: 30 minutes at room temperature.

Best flavor: 2-4 hours in the fridge.

Ultimate tenderness: Overnight (8-12 hours).

✔ Pro Tip: Flip the chicken halfway through marination for even flavor absorption.

Preheat the grill to medium-high heat (375-400°F). Lightly oil the grates.

Remove the chicken from the marinade and shake off excess liquid.

Place on the hot grill and cook for:

5-7 minutes per side for boneless breasts (until internal temp reaches 165°F).

7-9 minutes per side for bone-in thighs.

Flip only once to get perfect grill marks and caramelization.

✔ Pro Tip: For extra flavor, baste the chicken with reserved marinade in the first few minutes of grilling.

Transfer the grilled chicken to a plate and let it rest for 5 minutes before slicing.

Serve with warm tortillas, Mexican rice, black beans, guacamole, or salsa verde.

✔ Final Tip: Add a fresh squeeze of lime juice and sprinkle extra cilantro before serving for a bright, refreshing finish.