Fiesta Lime Chicken (Printer-friendly)
Marinated lime grilled chicken topped with Mexi-ranch, melted cheese, and 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 ground black pepper
→ Mexi-Ranch Sauce
12 - 1/2 cup ranch dressing
13 - 2 tablespoons salsa
14 - 1 tablespoon mayonnaise
15 - 1 teaspoon fresh 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
# How-To Guide:
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. Seal and refrigerate for at least 2 hours, up to 8 hours for maximum flavor penetration.
02 - Whisk together ranch dressing, salsa, mayonnaise, lime juice, and chili powder in a small bowl until smooth and fully combined. Cover and refrigerate until serving.
03 - Heat outdoor grill or indoor grill pan to medium-high temperature, approximately 400°F. Ensure grates are clean and lightly oiled to prevent sticking.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Place chicken on preheated grill and cook for 6 to 8 minutes per side, until internal temperature reaches 165°F and meat is nicely charred with grill marks.
05 - Transfer grilled chicken to a baking sheet. Spread 2 to 3 tablespoons of Mexi-Ranch sauce evenly over each chicken breast. Top with shredded Mexican cheese, covering the sauce completely.
06 - Place baking sheet under oven broiler for 1 to 2 minutes, watching closely to prevent burning. Remove once cheese is fully melted and beginning to bubble.
07 - Plate each chicken breast topped with a generous handful of tortilla strips and a spoonful of fresh pico de gallo. Serve immediately while hot and crispy.
# Expert Advice:
01 -
- The marinade creates those gorgeous grill marks while infusing every bite with tangy lime and smoky spices that make store-bought chicken forgettable
- Melting cheese under the broiler is the kind of restaurant trick that makes people think you put way more effort into dinner than you actually did
02 -
- Don't marinate longer than 8 hours or the lime juice will start breaking down the chicken's texture and make it weirdly mushy
- Let the chicken rest for 5 minutes after grilling before you add the sauce and cheese, otherwise all those juices will run out onto the baking sheet
03 -
- Pat the chicken dry with paper towels before adding it to the marinade, excess water prevents the flavor from penetrating properly
- Use a fish spatula to flip the chicken, it's thin and flexible so it slides right under without tearing the meat