Fiesta Lime Chicken (Print version)

Grilled lime-marinated chicken with tangy Mexi-ranch sauce, melted cheese, and pico de gallo.

# 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 kosher salt
11 - 1/2 teaspoon freshly ground black pepper

→ Mexi-Ranch Sauce

12 - 1/2 cup ranch dressing
13 - 2 tablespoons chunky salsa
14 - 1 tablespoon mayonnaise
15 - 1 teaspoon fresh lime juice
16 - 1/4 teaspoon chili powder

→ Toppings

17 - 1 cup shredded Mexican blend cheese
18 - 1 cup crispy tortilla strips
19 - 1/2 cup fresh pico de gallo

# Directions:

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 gallon-size resealable bag until fully incorporated.
02 - Add chicken breasts to the marinade, turning to coat completely. Seal and refrigerate for at least 2 hours, up to 8 hours for maximum flavor penetration.
03 - Combine ranch dressing, salsa, mayonnaise, lime juice, and chili powder in a small bowl. Whisk until smooth and refrigerate until serving.
04 - Heat outdoor grill or indoor grill pan over medium-high temperature (approximately 400°F). Clean grates and lightly oil to prevent sticking.
05 - Remove chicken from marinade, allowing excess to drip off. Grill for 6 to 8 minutes per side until internal temperature reaches 165°F and chicken shows distinct grill marks.
06 - Transfer grilled chicken to a rimmed baking sheet. Spread 2 to 3 tablespoons of Mexi-Ranch sauce over each breast, then top with an even layer of shredded cheese.
07 - Place under oven broiler for 1 to 2 minutes until cheese is fully melted and beginning to bubble. Watch closely to prevent burning.
08 - Plate each chicken breast immediately, topping generously with crispy tortilla strips and a generous spoonful of fresh pico de gallo.

# Expert advice:

01 -
  • The marinade transforms ordinary chicken into something extraordinary with minimal effort
  • You get that restaurant quality flavor at home for a fraction of the cost
  • The Mexi-ranch sauce is addictive and perfect for dipping everything
02 -
  • Pat the chicken dry before grilling or it will steam instead of sear
  • Let the chicken rest for a few minutes after grilling before broiling
  • The broiler goes from perfect to burned fast so watch closely
03 -
  • Use a meat thermometer to avoid overcooking the chicken
  • Let the cheese rest for a minute after broiling so it sets up slightly

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