Fiesta Lime Chicken – A copycat Applebee’s Fiesta Lime Chicken that is topped with a Mexican ranch sauce, melted cheese and fresh pico de gallo.
I have ordered this Fiesta Lime Chicken at Applebee’s more times than I can count. Years ago it was called Tequila Lime Chicken and that is when I first fell in love with it. Now I love making it at home any night of the week.
Copycat recipes are one of my favorite things to make. This Panera Macaroni and Cheese is a staple for quick and easy dinners. There is just something about getting to make restaurant favorites at home!
Grilled chicken is a staple in the summer. Grilled Chicken Thighs have a chile sauce that makes them absolutely delicious. Chicken can be boring, so you need to mix it up and make it special! And the Mexi-Ranch on this chicken is going to become a quick favorite.
This fiesta chicken is marinaded in soy sauce, lime juice and other spices for hours so it gets tender and delicious. Then you top it with a Mexican ranch sauce and melted cheese. It gets saucy and delicious. The fresh pico takes it over the top make makes it bright, fresh, and great for summer. You can mix up the marinade in the morning before going to work, or even the night before and let it sit overnight and all the next day.
It is seriously restaurant quality meal at home, with very little work. All of the parts can be made ahead of time and then just put together when it is time for dinner. The Mexican Ranch can be made a couple days ahead, just store in the fridge until ready to use. You can even take a little short cut if you want to use store bought pico to save some time.
I may have used our favorite salsa on top a time or two as well. Really whatever works, you are going to love it! This has been a summer time staple in our house for years and years and I don’t see that stopping any time soon.
So next time you are looking to break away from Turkey Burgers and try something different, this grilled chicken is it! I mean, it has party in the name, so you know it is going to be good, right?
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- 4 chicken breasts
- 1/2 cup Colby Jack Cheese
- 1/2 cup water
- 3 Tbls lime juice
- 2 Tbls soy sauce
- 1/2 Tbls Worcestershire sauce
- 2 cloves garlic, minced
- 1/2 tsp cumin
- 1/4 tsp black pepper
- 1/4 cup ranch dressing
- 1/4 cup sour cream
- 1/4 cup salsa
- 1 Tbls lime juice
- 2 Tbls cilantro, finely chopped
- 1 clove garlic, minced
Pico de Gallo
- 1 cup tomato, chopped
- 2 Tbls onion, finely chopped
- 1 Tbls lime juice
- 1/4 tsp salt
- 1 Tbls chopped cilantro
- 1/2 jalapeno, seeded and chopped
- In a resealable plastic bag combine all of the ingredients for the marinade.
- Add chicken and toss to coat. Place in fridge for 8-24 hours.
- Meanwhile prepare the Mexican ranch by combining all of the ingredients and mixing until smooth. Store in fridge until ready to use.
- To prepare the pico de gallo toss all of the ingredients together in a bowl. Store in fridge until ready to use.
- Preheat grill to high heat.
- Place chicken in the grill, discarding the remaining marinade. Cook for 6-7 minutes per side, until the chicken is fully cooked.
- Top each piece of chicken with a spoonful of the ranch and sprinkle evenly with the cheese. Cover the grill to melt the cheese.
- Once the cheese has melted serve topped with pico de gallo.
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Amount Per ServingCalories 408 Total Fat 19g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 10g Cholesterol 128mg Sodium 1050mg Carbohydrates 16g Fiber 2g Sugar 7g Protein 44g