Fiesta Lime Chicken (Printable)
Zesty lime-marinated grilled chicken with creamy Mexi-ranch sauce, cheese, and pico de gallo toppings.
# What You 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:
01 - Combine lime juice, soy sauce, olive oil, Worcestershire sauce, cumin, chili powder, garlic powder, smoked paprika, salt, and black pepper in a large bowl or zip-top bag. Add chicken breasts and turn to coat thoroughly. Cover and refrigerate for at least 2 hours, up to 8 hours.
02 - Whisk together ranch dressing, salsa, mayonnaise, lime juice, and chili powder in a small bowl until smooth. Cover and refrigerate until serving.
03 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and let excess 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. Sprinkle shredded cheese evenly on top.
05 - Place under oven broiler for 1 to 2 minutes until cheese is bubbly and melted. Watch closely to prevent burning.
06 - Top each chicken breast with tortilla strips and a generous spoonful of pico de gallo. Serve immediately with Mexican rice, black beans, or salad.
# Expert Tips:
01 -
- The marinade creates juicy chicken that never dries out on the grill
- That Mexi-ranch sauce is dangerously good on everything
- It brings restaurant quality festiveness to your own backyard
02 -
- Letting the chicken rest after grilling helps retain all those juices
- The sauce needs to stay chilled until the very last moment
- Tortilla strips can get soggy so add them right before eating
03 -
- Pound thicker chicken breasts to even thickness for uniform cooking
- Double the sauce recipe because you will want extra for dipping