Description
Enjoy a vibrant and flavorful Fiesta Lime Chicken Copycat recipe inspired by Applebee’s. This dish features juicy grilled chicken breasts marinated in a zesty lime and spice blend, topped with a creamy Mexi-Ranch sauce and melted Monterey Jack and cheddar cheeses. Served over Mexican rice with crunchy tortilla strips and fresh cilantro, it’s a perfect Tex-Mex main course that brings festive flavors to your table.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- ¼ cup lime juice
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tequila (optional)
- 1 tablespoon honey
- 2 garlic cloves, minced
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
Cheese Topping
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Mexi-Ranch Sauce
- ½ cup ranch dressing
- ¼ cup salsa
- 1 tablespoon lime juice
- 1 teaspoon taco seasoning
For Serving
- 2 cups cooked Mexican rice
- 1 cup tortilla strips or crushed tortilla chips
- Fresh chopped cilantro (optional)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together lime juice, soy sauce, Worcestershire sauce, tequila (if using), honey, minced garlic, ground cumin, chili powder, smoked paprika, and black pepper. Ensure all ingredients are fully combined to maximize flavor infusion.
- Marinate the Chicken: Place chicken breasts in a resealable plastic bag or shallow dish. Pour the prepared marinade over the chicken, sealing or covering tightly. Refrigerate for at least 1 hour, or up to 8 hours, to allow the flavors to penetrate the meat.
- Preheat the Grill: Heat a grill or grill pan over medium-high heat, ensuring it is properly oiled to prevent sticking and to achieve beautiful grill marks.
- Grill the Chicken: Remove chicken from marinade and place on the hot grill. Cook for 5 to 7 minutes per side, turning carefully, until the internal temperature reaches 165°F (74°C) and the chicken is cooked through but still juicy.
- Make the Mexi-Ranch Sauce: While the chicken grills, combine ranch dressing, salsa, lime juice, and taco seasoning in a small bowl. Mix well and refrigerate to chill until ready to use.
- Top and Broil: Transfer grilled chicken breasts to a baking sheet. Spoon the Mexi-Ranch sauce evenly over each piece, then sprinkle with a mixture of shredded Monterey Jack and cheddar cheeses. Place under the broiler for 2 to 3 minutes or until the cheese is melted, bubbly, and lightly browned.
- Serve: Plate the cheesy chicken over cooked Mexican rice. Garnish with tortilla strips and fresh chopped cilantro if desired. Serve immediately for best flavor and texture.
Notes
- You can substitute the tequila with extra lime juice if preferred, to keep it non-alcoholic.
- For a shortcut, use store-bought Southwest or chipotle ranch dressing for the Mexi-Ranch sauce.
- Leftovers can be sliced and served over salads or used in tacos for a quick meal.
