Fiesta Lime Chicken (Printer-friendly)
Zesty grilled chicken bursting with lime and Southwestern spices, topped with cheese and a tangy cream sauce.
# 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 Prepare:
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 coat thoroughly. Marinate in refrigerator for at least 30 minutes up to 2 hours.
02 - Whisk together sour cream, mayonnaise, salsa, lime juice, honey, and garlic powder in a small bowl until smooth and well combined. 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 develops light char marks.
04 - During the final 2 minutes of cooking, top each chicken breast with shredded cheese. Cover grill briefly to melt cheese. Remove from heat and let rest for 5 minutes.
05 - Transfer chicken to serving plates. Drizzle with fiesta sauce, top with pico de gallo or diced tomatoes, and garnish with fresh cilantro leaves and lime wedges.
# Expert Advice:
01 -
- The marinade does all the heavy lifting, making even the most basic chicken breast taste incredible
- That fiesta sauce is dangerously good and you'll want to put it on everything
- It looks impressive but comes together in under an hour with minimal hands-on time
02 -
- Pat the chicken dry before adding it to the marinade or the seasoning won't stick properly
- Don't marinate longer than 2 hours or the lime will start to break down the texture too much
- The sauce needs at least 30 minutes in the fridge for the flavors to meld together
03 -
- Make extra fiesta sauce because everyone will want to double up on it
- If it's raining, this works beautifully under the broiler with the same timing