Easy Carnita Marinade: A Simple and Flavorful Kick for Your Chicken
Transform your chicken into a flavour-packed delight with our Easy Carnita Marinade. This quick and simple marinade is designed to infuse your chicken with the rich, bold flavours of traditional Mexican carnitas, making it the perfect preparation for tacos, burritos, or as a delicious protein for any meal. With just a few ingredients like garlic, lime, and a touch of cumin, this marinade will bring out the best in your chicken.
Marinating your chicken is key to achieving tender, juicy carnitas, and this easy recipe takes all the guesswork out of the process. Simply coat your chicken in the marinade and let it soak up the vibrant spices before cooking. The Instant Pot makes it even easier, locking in the flavours and cooking the chicken to perfection in no time. Once cooked, the chicken will be tender and full of flavour, ready to be shredded and served.
Prep Time:
5 mins
Servings:
4
Ingredients
• 4 chicken breasts (approx. 600 grams) or 6-8 skinless, boneless chicken thighs
• Zest and juice of 2 oranges
• Zest and juice of 1 lime
• 1 tbsp chipotle paste
• 1 tsp oregano (dried or fresh)
• 1 tsp cumin
• ½ tsp chili flakes (optional for extra heat)
Instructions
Method
In a bowl, combine the zest and juice of the oranges and lime, 1 tbsp chipotle paste, 1 tsp oregano, 1 tsp cumin, and ½ tsp chili flakes, if desired.
Mix well until the marinade is evenly combined. Add the chicken pieces, ensuring they’re thoroughly coated in the marinade.
Cover and refrigerate for at least 30 minutes, or up to 2 hours for a more intense flavor.
To Cook: If frozen, defrost completely in the fridge before cooking. Pour the marinade and chicken into the Instant Pot.
In the Instant Pot XL/7.1L:
Decant the marinade and chicken into the Instant Pot.
Add 300 ml of chicken or vegetable stock.
Secure the lid, ensuring the pressure cooker is sealed.
Pressure cook chicken breasts for 4 minutes with a natural pressure release of 11 minutes, before releasing the pressure
For thighs, pressure cook for 4 minutes with a natural pressure release of 12 minutes, before releasing the pressure
Instant Pot 5.7L:
Decant the marinade and chicken into the Instant Pot.
Add 200 ml of chicken or vegetable stock.
Secure the lid, sealing the pressure cooker.
Pressure cook chicken breasts for 4 minutes with a natural pressure release of 11 minutes, before releasing the pressure
For thighs, pressure cook for 4 minutes with a natural pressure release of 12 minutes , before releasing the pressure
Remember: Cooking times may vary depending on the size and thickness of your cuts. For smaller or larger breasts and thighs decrease/increse the natural pressure release, by 1-2 minutes. Check the chicken is cooked through with a temperature probe (75C) or by cutting into the meat to ensure the juices run clear.
Shred the chicken and serve as desired, in a Mexican-inspired rice bowl, taco or wrap!