Fiesta Lime Chicken (Print Version)
Zesty lime-marinated grilled chicken with Southwestern spices, cheese, and tangy fiesta sauce.
# What You'll Need:
→ Chicken and Marinade
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - 2 tablespoons olive oil
03 - Juice and zest of 2 limes
04 - 2 cloves garlic, minced
05 - 1 teaspoon chili powder
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Fiesta Sauce
10 - 1/2 cup sour cream
11 - 1/4 cup mayonnaise
12 - 1/2 cup salsa
13 - 1 tablespoon fresh lime juice
14 - 1 teaspoon honey
15 - 1/2 teaspoon garlic powder
→ Toppings and Garnish
16 - 1 cup shredded cheddar or Monterey Jack cheese
17 - 1/2 cup fresh pico de gallo or diced tomatoes
18 - Fresh cilantro leaves
19 - Lime wedges
# Step-by-Step Guide:
01 - Combine olive oil, lime juice and zest, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper in a bowl. Add chicken breasts and turn to coat evenly. Marinate in the refrigerator for at least 30 minutes, up to 2 hours for maximum flavor.
02 - Whisk together sour cream, mayonnaise, salsa, lime juice, honey, and garlic powder in a small bowl until smooth and well combined. Refrigerate until ready to serve.
03 - Preheat grill or grill pan to medium-high heat (about 375°F). Remove chicken from marinade and discard excess liquid. Grill chicken for 6 to 7 minutes per side, or until internal temperature reaches 165°F and chicken has nice grill marks.
04 - During the final 2 minutes of grilling, top each chicken breast with shredded cheese. Close grill lid briefly to melt cheese. Remove chicken from grill and let rest for 5 minutes before serving.
05 - Plate chicken breasts and drizzle generously with fiesta sauce. Top with pico de gallo or diced tomatoes, fresh cilantro leaves, and lime wedges. Serve immediately while warm.
# Expert Suggestions:
01 -
- The lime marinade transforms ordinary chicken into something that tastes like it came from a restaurant
- You can prep everything ahead and just grill when guests arrive
- That fiesta sauce keeps in the fridge for days and makes everything taste better
02 -
- Pound the chicken breasts to even thickness before marinating or you will end up with some pieces overcooked while others are still raw in the middle
- The cheese addition during the last minutes of grilling makes all the difference but have everything ready because cheese melts fast
- Letting the chicken rest is not optional or all those delicious juices will end up on your cutting board instead of in the meat
03 -
- Grill some extra chicken breasts plain and slice them for salads or wraps throughout the week
- Make a double batch of the fiesta sauce and use it as a dip for veggies or drizzle over tacos