Fiesta Lime Grilled Chicken (Printable)
Zesty lime-marinated grilled chicken with tangy cream sauce and cheese toppings
# Ingredient List:
→ 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
# Directions:
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 refrigerator for at least 30 minutes, up to 2 hours for maximum flavor.
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 (approximately 375°F to 400°F). Remove chicken from marinade, allowing excess to drip off. Grill for 6 to 7 minutes per side until internal temperature reaches 165°F and chicken develops slight char marks.
04 - During the final 2 minutes of grilling, distribute shredded cheese evenly over each chicken breast. Close grill lid briefly to melt cheese completely.
05 - Transfer chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute. Plate chicken, drizzle generously with fiesta sauce, and top with pico de gallo or diced tomatoes. Garnish with fresh cilantro leaves and lime wedges.
# Expert Tips:
01 -
- The marinade creates this incredible zesty crust that locks in all the juices while grilling
- That fiesta sauce is the kind of thing you will want to put on absolutely everything
02 -
- The marinating time is flexible but anything over 2 hours might make the texture too soft
- Pat the chicken dry before grilling if you want more pronounced grill marks
03 -
- Room temperature chicken grills more evenly than cold straight from the fridge
- Mix the sauce a few hours ahead to let the flavors really develop