Fiesta Lime Chicken (Printable Version)
Tender lime-marinated grilled chicken topped with Mexi-Ranch, melted cheese, and fresh pico de gallo for a zesty Tex-Mex inspired meal.
# 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 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 freshly 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
→ Toppings
17 - 1 cup shredded Mexican cheese blend
18 - 1 cup tortilla strips
19 - 1/2 cup pico de gallo
# How to Make It:
01 - Whisk together 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 2 to 8 hours.
02 - Combine ranch dressing, salsa, mayonnaise, lime juice and chili powder in a small bowl. Whisk until smooth and well blended. Cover and refrigerate until serving.
03 - Preheat grill or grill pan to medium-high. Remove chicken from marinade and allow excess to drip off. Grill chicken for 6 to 8 minutes per side until internal temperature reaches 165°F.
04 - Transfer grilled chicken to a baking sheet. Spread 2 to 3 tablespoons of Mexi-Ranch sauce over each breast. Sprinkle evenly with shredded Mexican cheese. Broil 1 to 2 minutes until cheese is melted and bubbly.
05 - Top each chicken breast with tortilla strips and a generous spoonful of pico de gallo. Serve immediately with Mexican rice or black beans if desired.
# Expert Tips:
01 -
- The marinade transforms ordinary chicken into something that tastes like you spent all day on it
- That Mexi-ranch sauce is dangerously good on literally everything
02 -
- Dont skip the marinating time because that is where all the flavor lives
- Pat the chicken mostly dry before grilling so it actually gets those nice grill marks
03 -
- Use a meat thermometer instead of cutting into the chicken to check doneness
- Let the chicken rest for 5 minutes before broiling so the juices redistribute