Fiesta Lime Chicken (Print-Friendly Version)
Juicy grilled chicken with a tangy lime marinade, topped with a creamy southwestern sauce and melted cheese, served over corn chips.
# Ingredients:
→ For the Marinade
01 -
1 cup water
02 -
1/3 cup teriyaki sauce
03 -
1/2 cup lime juice
04 -
3 garlic cloves, minced
05 -
1 teaspoon Tequila
06 -
1 teaspoon liquid smoke
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon ground ginger
→ For the Dressing
09 -
1/4 cup mayonnaise
10 -
1/4 cup sour cream
11 -
2 tablespoons chunky and spicy salsa
12 -
1 tablespoon milk
13 -
1 teaspoon Cajun blackened spice mix
14 -
1/4 teaspoon dried parsley
15 -
1/4 teaspoon hot sauce
16 -
1/8 teaspoon dried dill weed
→ For the Chicken
17 -
1 pound boneless skinless chicken breast
18 -
1 cup shredded Colby-Monterey Jack cheese
19 -
2 cups corn chips, crushed
# Steps:
01 -
In a large bowl, combine the water, teriyaki sauce, lime juice, minced garlic, Tequila, liquid smoke, salt, and ginger.
02 -
Add the chicken breasts to the bowl and coat thoroughly with the marinade. Refrigerate for at least 2 hours to allow flavors to penetrate.
03 -
In a separate bowl, stir together mayonnaise, sour cream, chunky salsa, milk, Cajun blackened spice mix, dried parsley, hot sauce, and dill weed. Cover with plastic wrap and refrigerate until needed.
04 -
Preheat grill to 375-450°F (190-230°C). Grill chicken for 3-5 minutes per side until internal temperature reaches 165°F (74°C).
05 -
Generously slather the grilled chicken with the prepared dressing, then top with shredded cheese.
06 -
Place under broiler until cheese is completely melted.
07 -
Allow chicken to rest for 5 minutes before serving.
08 -
Plate with crushed corn chips underneath or serve whole corn chips on the side.
# Notes & Tips:
01 -
Let the chicken marinate for at least 2 hours to absorb all the amazing flavors.
02 -
Pound the chicken with a mallet or rolling pin until it's even. It helps the meat cook evenly and makes it deliciously tender!