Fiesta Lime Grilled Chicken (Printable)
Zesty grilled chicken with lime marinade, melted cheese, and creamy fiesta sauce.
# What You'll Need:
→ Chicken and Marinade
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
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 and Garnish
16 - 1 cup shredded cheddar or Monterey Jack cheese
17 - 1/2 cup fresh pico de gallo or diced tomatoes
18 - Fresh cilantro leaves
19 - Lime wedges
# How to Make It:
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, turning to coat evenly. Marinate in the refrigerator for at least 30 minutes, up to 2 hours.
02 - While chicken marinates, whisk together sour cream, mayonnaise, salsa, lime juice, honey, and garlic powder in a small bowl until smooth. Refrigerate until serving.
03 - Preheat grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6 to 7 minutes per side, until internal temperature reaches 165°F and chicken has nice char marks.
04 - During the last 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 and lime wedges.
# Expert Suggestions:
01 -
- The marinade transforms ordinary chicken into something that feels restaurant-worthy but comes together in minutes
- That fiesta sauce is dangerously good and youll want to put it on everything
02 -
- Pounding the chicken to even thickness prevents thin ends from drying out before thicker parts cook through
- Letting the meat rest after grilling makes all the difference between juicy and dry chicken
03 -
- Pat the chicken dry before adding it to the marinade so the seasonings actually stick to the meat
- Make a double batch of the fiesta sauce and keep it in your fridge for tacos burgers or dipping