Description
This Fiesta Lime Chicken Copycat recipe delivers a deliciously tangy and savory grilled chicken experience inspired by a popular Tex-Mex dish. Marinated in a zesty blend of teriyaki, lime, and spices, then topped with a creamy lime ranch sauce, shredded cheese, and crunchy tortilla strips, this recipe is perfect for a flavorful main course that feels like a festive celebration.
Ingredients
Scale
For the Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1/3 cup teriyaki sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
For the Lime Ranch Sauce
- 1/2 cup ranch dressing
- 1 tablespoon lime juice
- 1 teaspoon grated lime zest
- 1 tablespoon sour cream
Toppings
- 1 cup shredded cheddar-jack cheese blend
- 1 cup prepared tortilla strips or crushed tortilla chips
- Chopped fresh cilantro (optional)
- Lime wedges for garnish (optional)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the teriyaki sauce, lime juice, honey, Worcestershire sauce, minced garlic, cumin, chili powder, and black pepper until well combined.
- Marinate the Chicken: Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Ensure the chicken is evenly coated, cover, and refrigerate for at least 30 minutes or up to 4 hours for best flavor infusion.
- Make the Lime Ranch Sauce: While the chicken marinates, combine the ranch dressing, lime juice, grated lime zest, and sour cream in a small bowl. Stir thoroughly, then cover and chill until ready to use.
- Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Remove the chicken breasts from the marinade and place them on the hot grill. Cook for 5–6 minutes per side, or until the internal temperature reaches 165°F and the chicken is nicely charred and cooked through.
- Add Toppings and Broil: Transfer the grilled chicken breasts to a baking sheet. Spread a spoonful of the lime ranch sauce evenly over each piece, then sprinkle with the shredded cheddar-jack cheese. Place under the broiler for 1–2 minutes until the cheese melts and bubbles.
- Serve: Top the cheesy chicken with prepared tortilla strips or crushed tortilla chips and garnish with fresh chopped cilantro and lime wedges if desired. Serve immediately with sides like Mexican rice, black beans, or a crisp salad.
Notes
- For a lighter version, substitute low-fat ranch dressing and reduced-fat cheese to decrease calories and fat content.
- This grilled chicken works wonderfully sliced as a filling for tacos, burritos, or wraps for a versatile meal option.
- Ensure the marinades and sauces used are gluten-free if adhering to a gluten-free diet.
- Marinating the chicken longer, up to 4 hours, intensifies the flavors.
- Use fresh lime zest for the best citrus aroma in the ranch sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling, Broiling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 420
- Sugar: 8g
- Sodium: 740mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 125mg
