Fiesta Lime Chicken (Printable)
Marinated grilled chicken with tangy lime spices, creamy Mexi-ranch sauce, melted cheese, and fresh pico de gallo toppings.
# What You’ll Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken breasts
02 - 1/3 cup freshly squeezed 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
# Steps:
01 - In a large bowl or zip-top bag, combine lime juice, soy sauce, olive oil, Worcestershire sauce, cumin, chili powder, garlic powder, smoked paprika, salt, and black pepper. Add chicken breasts and coat thoroughly. Cover and refrigerate for at least 2 hours, preferably up to 8 hours.
02 - Whisk together ranch dressing, salsa, mayonnaise, lime juice, and chili powder in a small bowl until smooth. Refrigerate until serving.
03 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, allowing excess to drip off. Grill for 6 to 8 minutes per side until internal temperature reaches 165°F.
04 - Transfer grilled chicken to a baking sheet. Spread 2 to 3 tablespoons of Mexi-Ranch sauce over each breast and top evenly with shredded cheese.
05 - Broil under oven broiler for 1 to 2 minutes until cheese is bubbly and melted.
06 - Plate each chicken breast topped with tortilla strips and a generous spoonful of pico de gallo.
# Expert Advice:
01 -
- The marinade creates tender, juicy chicken with just the right amount of tang
- That Mexi-ranch sauce is dangerously good and works on everything
- It looks fancy but comes together in under an hour of active time
02 -
- If the chicken breasts are really thick, slice them horizontally instead of pounding them, they will stay juicier that way
- The broiler can go from melted cheese to burned disaster in seconds, so stand right there and watch it
- Do not skip the resting period after grilling, otherwise all those juices end up on your cutting board instead of in the chicken
03 -
- Pat the chicken dry before grilling for better sear marks, but leave a thin layer of marinade on for flavor
- Room temperature chicken cooks more evenly, so take it out of the fridge about 20 minutes before grilling