Fiesta Lime Chicken (Printable)
Zesty lime-marinated chicken grilled to perfection, topped with cheese and served with a creamy fiesta sauce for a flavorful Southwestern meal.
# What You'll Need:
→ Chicken and Marinade
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 It:
01 - Whisk together olive oil, lime juice and zest, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper in a bowl. Add chicken breasts and coat thoroughly. Refrigerate for at least 30 minutes, up to 2 hours.
02 - Combine sour cream, mayonnaise, salsa, lime juice, honey, and garlic powder in a small bowl. Whisk until smooth and creamy. Refrigerate until serving.
03 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill 6 to 7 minutes per side until internal temperature reaches 165°F and chicken develops light char marks.
04 - During the final 2 minutes of grilling, place shredded cheese evenly over each chicken breast. Cover grill briefly until cheese melts completely.
05 - Transfer chicken to a cutting board and let rest 5 minutes. Plate the chicken, drizzle with fiesta sauce, and top with pico de gallo. Garnish with fresh cilantro and lime wedges.
# Expert Advice:
01 -
- The fiesta sauce tastes like something from a restaurant but comes together in two minutes flat
- Marinating transforms ordinary chicken into something that makes people ask for seconds before they've even finished their first serving
02 -
- Pat the chicken dry before adding it to the marinade or the oil won't coat properly
- Letting the meat rest after grilling makes all the difference between juicy and dry chicken
03 -
- Don't skip the lime zest, it's where all the aromatic flavor lives
- If using wooden skewers for kabobs, soak them for 30 minutes first