Fiesta Lime Chicken (Printable version)
Tender lime-marinated grilled chicken topped with creamy Mexi-ranch sauce, melted cheese, and fresh pico de gallo.
# 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 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 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
# How to Prepare:
01 - Combine 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. Cover and refrigerate for at least 2 hours, up to 8 hours maximum.
02 - Whisk together ranch dressing, salsa, mayonnaise, lime juice, and chili powder in a small bowl until smooth. Cover and refrigerate until serving.
03 - Heat grill or grill pan to medium-high temperature (approximately 375-400°F).
04 - Remove chicken from marinade and let excess drip off. Grill for 6 to 8 minutes per side until internal temperature reaches 165°F and chicken shows distinct grill marks.
05 - Transfer grilled chicken to a baking sheet. Spread 2 to 3 tablespoons of Mexi-Ranch sauce over each breast. Divide shredded cheese evenly among portions.
06 - Place under oven broiler for 1 to 2 minutes until cheese is fully melted and beginning to bubble. Watch closely to prevent burning.
07 - Top each chicken breast with tortilla strips and a generous spoonful of pico de gallo. Serve immediately while hot.
# Expert advice:
01 -
- The marinade does double duty, tenderizing the chicken while building layers of flavor that go way beyond typical grilled meat
- That Mexi-Ranch sauce is dangerously good, worth making double batches to keep in your fridge for tacos, burgers, or honestly just eating with a spoon
02 -
- Pounding the chicken to even thickness before marinating is the difference between dry, overcooked edges and perfectly juicy meat throughout
- Let the chicken rest for 5 minutes after broiling, otherwise all those juices run out onto your plate the second you cut into it
03 -
- Room temperature chicken cooks more evenly, so pull it out of the fridge about 20 minutes before grilling
- If your cheese is not melting as quickly as you would like under the broiler, tent the pan loosely with foil for 30 seconds to trap the heat