Fiesta Lime Chicken (Printable version)

Zesty lime-marinated chicken grilled to perfection, topped with melted cheese and tangy fiesta 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

# How To:

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. Refrigerate until ready to serve.
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 develops slight char marks.
04 - During the final 2 minutes of grilling, top each chicken breast with shredded cheese. Cover grill briefly to melt cheese completely.
05 - Remove chicken from grill and let rest for 5 minutes. Plate chicken, drizzle with fiesta sauce, and top with pico de gallo, fresh cilantro, and lime wedges.

# Expert Advice:

01 -
  • The lime marinade makes the chicken incredibly tender and juicy every single time
  • That creamy fiesta sauce ties everything together like magic
  • It comes together faster than you can decide on a side dish
  • The leftovers somehow taste even better the next day
02 -
  • Pounding the chicken to even thickness prevents dry edges and undercooked centers
  • Don't skip the resting period or all those delicious juices will run onto the cutting board
  • The sauce can be made up to 3 days ahead and actually tastes better after chilling
  • If your chicken is sticking to the grill, it needs another minute to release naturally
03 -
  • Set aside some sauce before brushing the grill to avoid cross contamination
  • Room temperature chicken cooks more evenly than cold straight from the fridge

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