Fiesta Lime Grilled Chicken (Printable)
Zesty lime-marinated grilled chicken with Southwestern spices, melted cheese, and tangy fiesta sauce.
# What You'll 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
# How To Make It:
01 - In a bowl, combine olive oil, lime juice and zest, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Add chicken breasts and marinate for at least 30 minutes (up to 2 hours) in the refrigerator.
02 - While the chicken marinates, 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, or until internal temperature reaches 165°F and chicken is slightly charred.
04 - In the last couple minutes of cooking, top each chicken breast with shredded cheese. Cover briefly to melt.
05 - Remove chicken from grill. Let rest 5 minutes, then plate and drizzle with fiesta sauce. Top with pico de gallo or diced tomatoes, garnish with cilantro and lime wedges.
# Expert Suggestions:
01 -
- The marinade transforms ordinary chicken into something that tastes like it came from a restaurant
- Everything comes together in under an hour, including the zesty cream sauce
02 -
- Don't skip resting the chicken or all those delicious juices will end up on your cutting board instead of in your mouth
- The honey in the sauce might seem odd but it perfectly balances the acidity from the lime and salsa
03 -
- Pat your chicken dry before adding it to the marinade so the flavors actually penetrate instead of sliding off
- If you're using a gas grill, throw some soaked wood chips on the coals for that authentic smoky restaurant flavor