Fiesta Lime Chicken (Printable Version)
Grilled chicken marinated in lime and spices, topped with cheese and served with a tangy cream sauce.
# What You 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
# Directions:
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. Chill until ready to use.
03 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 6-7 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 briefly to melt.
05 - Remove chicken from grill and let rest for 5 minutes. Plate, drizzle with fiesta sauce, top with pico de gallo or diced tomatoes, and garnish with cilantro and lime wedges.
# Expert Tips:
01 -
- The marinade does double duty, tenderizing the chicken while infusing it with that bright lime and smoky chili flavor
- That fiesta sauce is the kind of thing you will want to put on everything, not just this chicken
- It comes together fast but tastes like something from a restaurant that actually knows what they are doing
02 -
- Pounding the chicken to even thickness is the difference between dry, overcooked edges and perfectly juicy meat throughout
- The cheese will slide off if you try to flip the chicken after adding it, so only add cheese on the final side and do not turn it again
- Letting the chicken rest before cutting into it keeps all those juices inside where they belong instead of running all over your plate
03 -
- Pat the chicken dry before adding it to the marinade so the seasoning actually sticks instead of sliding right off
- If the cheese is not melting, tent the chicken with foil for 30 seconds instead of covering the whole grill