Fiesta Lime Chicken (Print)

Tender lime-marinated grilled chicken with zesty spices, melted cheese, and tangy fiesta sauce

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
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

16 - 1 cup shredded cheddar or Monterey Jack cheese
17 - 1/2 cup fresh pico de gallo or diced tomatoes
18 - Fresh cilantro leaves, for garnish
19 - Lime wedges, for serving

# How To Make:

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 marinate for at least 30 minutes up to 2 hours in the refrigerator.
02 - Whisk together sour cream, mayonnaise, salsa, lime juice, honey, and garlic powder in a small bowl until smooth. Refrigerate until ready to serve.
03 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 6 to 7 minutes per side until internal temperature reaches 165°F and chicken is lightly charred.
04 - During the last 2 minutes of cooking, top each chicken breast with shredded cheese. Cover the grill briefly to melt the cheese completely.
05 - Remove chicken from grill and let rest for 5 minutes. Plate the chicken, drizzle with fiesta sauce, and top with pico de gallo, fresh cilantro, and lime wedges.

# Expert Tips:

01 -
  • The marinade comes together in minutes but transforms ordinary chicken into something that tastes like it came from a restaurant kitchen
  • Everyone gets to customize their own toppings, which means happy eaters whether they love heat or prefer things mild
  • Leftovers reheat beautifully for lunch the next day, if there are any
02 -
  • Don't marinate longer than 2 hours or the lime acid will start breaking down the chicken texture too much
  • Room temperature chicken grills more evenly, so let it sit out for 20 minutes before cooking if you have time
  • The sauce tastes infinitely better if made at least an hour ahead, so don't wait until the last minute
03 -
  • Use a meat thermometer instead of cutting into the chicken to check doneness, which lets those juices stay put
  • If the cheese isn't melting, tent the grill with foil for just 30 seconds, but watch carefully so it doesn't steam the chicken

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