Fiesta Lime Chicken (Printable)
Tender lime-marinated grilled chicken with creamy Mexi-ranch, cheese, and fresh pico de gallo.
# 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 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
→ Toppings
17 - 1 cup shredded Mexican-blend cheese
18 - 1 cup tortilla strips
19 - 1/2 cup pico de gallo
# Directions:
01 - Whisk together lime juice, soy sauce, olive oil, Worcestershire, 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 completely. Seal and refrigerate for 2 to 8 hours.
02 - Combine ranch dressing, salsa, mayonnaise, lime juice, and chili powder in a small bowl. Whisk until smooth and refrigerate until serving.
03 - Preheat grill or grill pan to medium-high heat, approximately 400°F. 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 each breast with 2 to 3 tablespoons Mexi-Ranch sauce and top with shredded cheese.
05 - Set oven to broil. Place chicken under 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.
# Expert Advice:
01 -
- The marinade transforms ordinary chicken into something that tastes like it came from a restaurant kitchen
- You get that perfect contrast of smoky grilled meat, cool tangy sauce, and crunchy topping all in one bite
02 -
- Letting the chicken rest for a few minutes after grilling keeps it juicy when you add the sauce and cheese
- The broiler step is non-negotiable, it creates that restaurant-style melted cheese layer
03 -
- Pound the chicken breasts to even thickness so they grill uniformly
- Let the cheese rest for a minute after broiling so it sets up slightly before adding toppings