Fiesta Lime Chicken (Printable)
Tangy lime-marinated grilled chicken topped with Mexi-ranch sauce, cheese, and pico de gallo.
# 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 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 - Combine lime juice, soy sauce, olive oil, Worcestershire sauce, cumin, chili powder, garlic powder, smoked paprika, salt, and pepper in a large bowl or zip-top bag. Add chicken breasts, coat thoroughly, and refrigerate for at least 2 hours, up to 8 hours for maximum flavor.
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 (approximately 400°F). Remove chicken from marinade, allowing excess to drip off. Grill for 6–8 minutes per side until internal temperature reaches 165°F.
04 - Transfer grilled chicken to a baking sheet. Spread 2–3 tablespoons of Mexi-Ranch sauce over each breast, then top evenly with shredded Mexican cheese.
05 - Place under oven broiler for 1–2 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 while hot.
# Expert Advice:
01 -
- The marinade does double duty, infusing the chicken with incredible flavor while keeping it juicy through grilling and broiling
- That Mexi-ranch sauce is the kind of thing you'll want to put on everything afterward
02 -
- The chicken needs at least 2 hours in the marinade, but don't go longer than 8 hours or the lime will start breaking down the texture too much
- Keep a close eye on the broiler because cheese goes from perfect to burned in about 30 seconds flat
03 -
- Pound your chicken breasts to an even thickness before marinating so they all finish cooking at the same time
- Let the chicken rest for about 5 minutes after broiling before serving, this keeps all those juices inside where they belong