Fiesta Lime Chicken (Print Version)
Zesty grilled chicken with lime marinade, creamy Mexi-ranch sauce, cheese, and pico de gallo toppings.
# What You 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
18 - 1 cup tortilla strips
19 - 1/2 cup pico de gallo
# How-To:
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 coat thoroughly.
02 - Cover and refrigerate chicken for at least 2 hours, preferably up to 8 hours, allowing flavors to penetrate the meat.
03 - Whisk together ranch dressing, salsa, mayonnaise, lime juice, and chili powder in a small bowl until smooth. Refrigerate until serving.
04 - Heat grill or grill pan to medium-high temperature, approximately 375-400°F.
05 - Remove chicken from marinade, allowing excess to drip off. Grill for 6-8 minutes per side until internal temperature reaches 165°F and chicken is cooked through.
06 - Transfer grilled chicken to a baking sheet. Spread 2-3 tablespoons of Mexi-Ranch sauce over each breast and top evenly with shredded Mexican cheese.
07 - Place under oven broiler for 1-2 minutes until cheese is bubbly and melted. Watch closely to prevent burning.
08 - Plate each chicken breast topped with crunchy tortilla strips and a generous spoonful of fresh pico de gallo.
# Expert Advice:
01 -
- The marinade creates this crazy tender chicken that practically melts in your mouth
- That Mexi-ranch sauce is dangerously good and somehow improves everything it touches
- You get restaurant vibes with about 15 minutes of actual hands on time
02 -
- Letting the chicken rest for 5 minutes after grilling keeps all those juices inside where they belong
- The sauce needs to be cold when you put it on the hot chicken or it slides right off
- Pat the chicken dry before grilling if you want better sear marks
03 -
- Invest in an instant read thermometer because overcooked chicken is sad chicken
- Make double the sauce because youll want to put it on everything