Fiesta Lime Chicken (Printable)
Zesty lime-marinated grilled chicken with 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 lime juice (freshly squeezed)
03 - 2 tablespoons soy sauce
04 - 2 tablespoons olive oil
05 - 2 teaspoons Worcestershire sauce
06 - 1 teaspoon 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 (or Monterey Jack/cheddar blend)
18 - 1 cup tortilla strips (store-bought or homemade)
19 - 1/2 cup pico de gallo (or fresh tomato salsa)
# Directions:
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 marinate in refrigerator for at least 2 hours, preferably up to 8 hours.
02 - In a small bowl, whisk together ranch dressing, salsa, mayonnaise, lime juice, and chili powder until smooth. Refrigerate until ready to use.
03 - Preheat grill or grill pan to medium-high heat (approximately 375°F to 400°F). Remove chicken from marinade, allowing excess to drip off.
04 - Grill chicken breasts for 6 to 8 minutes per side, or until internal temperature reaches 165°F. Avoid flipping too frequently to develop proper grill marks.
05 - Transfer grilled chicken to a baking sheet. Spread each breast with 2 to 3 tablespoons of Mexi-Ranch sauce. Top evenly with shredded Mexican-blend cheese.
06 - Place under oven broiler for 1 to 2 minutes, watching closely to prevent burning, until cheese is bubbly and fully melted.
07 - Top each chicken breast with tortilla strips and a generous spoonful of pico de gallo. Serve immediately while hot.
# Expert Advice:
01 -
- The marinade does double duty tenderizing the chicken while infusing it with that perfect tangy lime flavor that makes every bite sing
- You get that satisfying crunch from tortilla strips contrasting with melty cheese and cool pico de gallo
02 -
- The marinating time is crucial but don't go longer than 8 hours or the lime will start breaking down the chicken too much
- Let the chicken rest for a few minutes after grilling before you broil it so the juices redistribute
03 -
- Pound your chicken to even thickness before marinating so all pieces finish cooking at the same time
- Make your own tortilla strips by cutting corn tortillas into strips and frying them in oil until crispy