Fiesta Lime Chicken

The smell of lime hitting hot chicken still takes me back to a crowded Tuesday night at Applebees in college, when this was the only thing we ordered. I spent years trying to recreate that zesty, cheesy magic at home. Now it is the one recipe my friends actually request by name when they come over for dinner.

Last summer I made this for my husbands birthday, and our usually picky eater daughter asked for thirds. Something about the combination of melty cheese, crunchy tortilla strips, and fresh pico just makes people happy. The grill marks alone make it feel like restaurant food.

Ingredients

• 4 boneless chicken breasts: Pound them to even thickness so they cook at the same rate, otherwise you will end up with dry ends and undercooked centers
• 1/3 cup fresh lime juice: Bottled juice never tastes the same here, take the extra two minutes to squeeze fresh limes
• 2 tablespoons soy sauce: Use tamari if you need this gluten-free, it adds that savory depth that balances the bright lime
• 2 teaspoons Worcestershire sauce: This is the secret ingredient that gives the marinade its restaurant-style complexity
• 1 teaspoon each of cumin, chili powder, garlic powder, and smoked paprika: The smoked paprika is what sets this apart from regular taco seasoning
• 1/2 cup ranch dressing: I use the regular stuff here, not the light version, because you need that creamy base
• 2 tablespoons salsa: Pick one with some heat to kick up the sauce without overwhelming everything else
• 1 cup Mexican blend cheese: Shred it yourself if you can, pre-shredded cheese has anti-caking agents that affect melting
• Tortilla strips: The store-bought ones work perfectly fine, or just crush up some good tortilla chips

Instructions

Marinate the chicken:

Whisk together the lime juice, soy sauce, olive oil, Worcestershire, and all those spices in a shallow dish. Add the chicken and turn it around until every piece is coated. Cover and stick it in the fridge for at least 2 hours, but honestly overnight is even better if you plan ahead.

Make the sauce:

Stir together the ranch dressing, salsa, mayonnaise, that extra teaspoon of lime juice, and pinch of chili powder. Pop it in the fridge to let the flavors hang out together. This stuff keeps for a week, so sometimes I double it just to have around.

Fire up the grill:

Get your grill or grill pan heating to medium-high. I like to brush the grates with a little oil first because this chicken can stick. Shake off the excess marinade from the chicken, but do not wipe it off, that flavor is gold.

Grill to perfection:

Cook the chicken for about 6 to 8 minutes per side. You are looking for nice grill marks and an internal temperature of 165 degrees. Let it rest for a few minutes on a cutting board, this keeps the juices from running out when you cut into it.

Add the good stuff:

Transfer the chicken to a baking sheet and spoon that Mexi-ranch sauce over each piece. Pile on the shredded cheese, right to the edges because crispy cheese edges are the best part. Pop it under the broiler for just 1 or 2 minutes until the cheese is bubbly and starting to brown.

Finish it off:

Top each chicken breast with a handful of tortilla strips and a generous spoonful of pico de gallo. Serve immediately while the cheese is still melty and the strips are still crunchy.

Save

My neighbor smelled this cooking once and showed up at my back door with an empty plate, pretending she needed to borrow sugar. Now we make it together whenever the weather is nice enough to grill outside. There is something about this recipe that turns a regular Tuesday dinner into a little celebration.

Make It Your Own

Sometimes I throw in a pinch of cayenne or chipotle powder if I am feeling spicy that day. The recipe is forgiving, you can adjust the heat without throwing everything off balance. I have also used chicken thighs when that was what I had in the freezer, and they stay incredibly moist.

Sides That Work

This chicken deserves to be the star of the plate. I usually serve it with simple Mexican rice or black beans, nothing too complicated. A fresh green salad with a lime vinaigrette ties everything together nicely without competing with the flavors.

Leftovers and Prep

The marinated chicken actually freezes really well if you want to meal prep for the week. Just marinate it, then freeze the raw chicken in the marinade, and it will be even more flavorful when you thaw and cook it. Leftover cooked chicken works great in taco salads the next day.

• Make extra Mexi-ranch sauce, it is amazing on burgers and fries too
• If you do not have a grill, a cast iron skillet gets you close to that charred flavor
• The pico de gallo should always be added right before serving, nobody likes soggy tortilla strips

Save

Every time I make this, someone asks for the recipe, and that is probably the highest compliment a home cook can get. Hope it becomes a regular in your rotation too.

Recipe FAQs

→ How long should I marinate the chicken?

Marinate the chicken for at least 2 hours, preferably up to 8 hours for maximum flavor absorption. The lime and spices need time to penetrate the meat.

→ Can I bake this instead of grilling?

Yes, you can bake the marinated chicken at 400°F for 20-25 minutes until it reaches 165°F internally, then proceed with the broiling step for the cheese topping.

→ What can I substitute for the Mexi-ranch sauce?

You can use regular ranch dressing mixed with taco seasoning, or make a creamy lime-cilantro sauce with sour cream, lime juice, and fresh cilantro.

→ Is this dish spicy?

The spice level is mild to medium, coming from chili powder and spices. You can adjust the heat by adding more chili powder, cayenne, or using spicy salsa.

→ What sides pair well with this?

Mexican rice, black beans, grilled corn elote, or a fresh green salad with lime vinaigrette complement the flavors perfectly.

→ Can I make the sauce ahead of time?

Absolutely, the Mexi-ranch sauce can be made up to 3 days in advance and stored refrigerated. Actually, the flavors meld together better after sitting.