Fiesta Lime Chicken (Printer-Friendly)
Tender lime-marinated grilled chicken topped with zesty Mexi-ranch sauce, cheese, and pico de gallo for a festive Tex-Mex meal.
# What You'll Need:
→ Chicken & Marinade
01 - 4 boneless skinless chicken breasts
02 - 1/3 cup fresh lime juice
03 - 2 tablespoons soy sauce
04 - 2 tablespoons olive oil
05 - 2 teaspoons Worcestershire sauce
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 1 teaspoon garlic powder
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon ground black pepper
→ Mexi-Ranch Sauce
12 - 1/2 cup ranch dressing
13 - 2 tablespoons salsa
14 - 1 tablespoon mayonnaise
15 - 1 teaspoon lime juice
16 - 1/4 teaspoon chili powder
→ Topping
17 - 1 cup shredded Mexican blend cheese
18 - 1 cup tortilla strips
19 - 1/2 cup pico de gallo
# How to Make It:
01 - Whisk together lime juice, soy sauce, olive oil, Worcestershire sauce, cumin, chili powder, garlic powder, smoked paprika, salt, and pepper in a large bowl or zip-top bag until fully combined.
02 - Add chicken breasts to the marinade, turning to coat completely. Seal and refrigerate for at least 2 hours, up to 8 hours for maximum flavor penetration.
03 - Combine ranch dressing, salsa, mayonnaise, lime juice, and chili powder in a small bowl. Whisk until smooth and refrigerate until serving.
04 - Heat grill or grill pan to medium-high temperature, approximately 375°F to 400°F.
05 - Remove chicken from marinade, allowing excess to drip off. Grill for 6 to 8 minutes per side until internal temperature reaches 165°F and chicken shows distinct grill marks.
06 - Transfer grilled chicken to a baking sheet. Spread 2 to 3 tablespoons of Mexi-Ranch sauce over each breast, then top with shredded Mexican cheese.
07 - Place under preheated broiler for 1 to 2 minutes until cheese is bubbly and lightly browned. Watch closely to prevent burning.
08 - Plate each chicken breast and generously top with crispy tortilla strips and pico de gallo. Serve immediately while hot.
# Expert Advice:
01 -
- The combination of tangy lime, smoky spices, and creamy cheese creates an explosion of flavors that somehow taste even better than the restaurant version
- Everything can be prepped ahead, so you are not stuck in the kitchen while guests are arriving
02 -
- Do not marinate for longer than 8 hours or the lime juice will start to break down the chicken texture and make it mushy
- Let the chicken rest for 5 minutes after grilling before you broil it with the cheese, or all those juices will run out onto the baking sheet instead of staying in the meat
03 -
- Pound the chicken breasts to an even thickness before marinating, and they will cook more evenly and stay juicier
- If the cheese is not melting under the broiler, tent the baking sheet loosely with foil to trap the heat