Fiesta Lime Grilled Chicken (Printable Version)
Zesty lime-marinated chicken grilled to perfection, topped with cheese and creamy fiesta sauce for a lively Southwestern dinner.
# Ingredient List:
→ 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 and Garnishes
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:
01 - Whisk together 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. Cover and refrigerate for at least 30 minutes, up to 2 hours.
02 - Combine sour cream, mayonnaise, salsa, lime juice, honey, and garlic powder in a small bowl. Whisk until smooth and well blended. Refrigerate until serving time.
03 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and discard excess liquid. Grill chicken for 6 to 7 minutes per side until internal temperature reaches 165°F and exterior has light char marks.
04 - During the final 2 minutes of grilling, top each chicken breast with shredded cheese. Close grill lid briefly to melt cheese. Remove from heat and let rest for 5 minutes.
05 - Transfer chicken to serving plates. Drizzle with fiesta sauce, then top with pico de gallo or diced tomatoes. Garnish with fresh cilantro leaves and lime wedges.
# Expert Tips:
01 -
- The marinade does double duty tenderizing the chicken while infusing it with bright citrusy flavor that somehow tastes even better the next day
- That fiesta sauce is dangerously good and youll find yourself putting it on everything from tacos to roasted vegetables
02 -
- Resist the urge to skip the resting period as cutting into the chicken immediately will cause all those delicious juices to run out onto the plate
- The sauce can be made up to 2 days ahead and actually develops more flavor as it sits in the refrigerator
03 -
- Pat the chicken dry before grilling for better sear marks but dont skip the marinade as it keeps the meat incredibly moist
- Double the sauce recipe because you will want to put it on everything from roasted potatoes to burgers