Fiesta Lime Chicken (Printer-friendly)

Zesty lime-marinated grilled chicken with tangy Mexi-ranch sauce, melted cheese, and fresh pico de gallo toppings.

# 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 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

# Directions:

01 - Whisk together 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 until well combined.
02 - Add chicken breasts to the marinade, turning to coat completely. Seal and refrigerate for at least 2 hours or up to 8 hours for maximum flavor penetration.
03 - Combine ranch dressing, salsa, mayonnaise, lime juice, and chili powder in a small bowl. Whisk until smooth and refrigerate until serving.
04 - Heat grill or grill pan to medium-high temperature, approximately 375°F to 400°F.
05 - Remove chicken from marinade, allowing excess to drip off. Grill for 6 to 8 minutes per side until internal temperature reaches 165°F and chicken shows distinct grill marks.
06 - Transfer grilled chicken to a baking sheet. Spread each breast with 2 to 3 tablespoons of Mexi-Ranch sauce, then top evenly with shredded Mexican cheese.
07 - Place under oven broiler for 1 to 2 minutes until cheese is bubbly and lightly browned. Watch closely to prevent burning.
08 - Plate each chicken breast topped with tortilla strips and a generous spoonful of pico de gallo. Serve immediately while hot.

# Expert Advice:

01 -
  • The marinade creates incredibly juicy chicken every single time
  • That Mexi-ranch sauce became a permanent fixture in our fridge
  • It comes together faster than calling for takeout
  • The combination of tangy lime and smoky spices hits all the right notes
02 -
  • The longer you marinate, the more flavorful the chicken becomes
  • Dont skip the smoked paprika, it makes a huge difference
  • Let the chicken rest for a few minutes after grilling before adding toppings
03 -
  • Pat the chicken dry before grilling to get better char marks
  • Use a meat thermometer instead of cutting into the chicken
  • Let the cheese cool for just a minute before adding cold toppings

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