fiesta lime chicken

Jul 24, 2012 by


i love knockoff recipes.  most often, you can usually tweak them to be better than the original!  this is the case with fiesta lime chicken.  i’ve been making this dish for quite a long time (as in about the time tom and i started dating 9(!?!?) years ago).  it has evolved and changed several ways over the years.  it started as chicken breast, marinated in italian dressing, topped with queso and melted cheese, served over broken tortilla chips and mexican rice.  the only thing that has stayed the same is the cheese, chips and rice.

slightly adapted from: america’s most wanted recipes


for the marinade:

  • 1 c water
  • 1/3 c teriyaki sauce
  • 1/2 lime juice (i used leftover nellie and joe’s from easter key lime pie, but usually use 4-5 freshly squeezed limes.)
  • 3 tsp minced garlic
  • 1 tsp liquid smoke
  • 1/2 tsp salt
  • 1 tbsp fresh ground ginger (keep a chunk in the freezer, never spoils and it is easier to grate when frozen!)
  • 1 lb. boneless skinless chicken breasts  (i usually slice two large breasts in half.)

for the topping:

  • 1/3 c mayo
  • 1/3 c sour cream
  • 2 tbsp chunky salsa
  • 1 tbsp milk
  • 1 tsp cajun spice
  • 1 tsp dried dill weed
  • 1 tsp ground cumin
  • 1/2 tsp parsley flakes
  • 1/2 tsp frank’s red hot sauce
for serving:
  • shredded cheese (i use a combo of whatever i have on hand.  pepperjack and cheddar work great!)
  • 2 c crumbled chips
  • mexican rice
  1. whisk together marinade ingredients in a large bowl, big enough to contain all of your chicken and marinade.


    when combined, add chicken.  cover and marinate in the fridge for at least two hours.  all day or overnight is even better.
  2. prep the dressing.  whisk together the mayo, sour cream, salsa and milk.


    add cajun spice, parsley, frank’s, dill weed and cumin.


    taste and add additional spices, as needed.  cover and refrigerate until needed.  you can make this the day before.  or while the chicken is cooking.  whatever floats your boat.
  3. preheat the broiler.  grill the marinated chicken breasts until cooked through.
  4. line a baking sheet with aluminum foil.  crush enough chips to make “nests” for the chicken breasts on the cookie sheet.  top chips with chicken breast, top chicken breasts with the dressing mixture and shredded cheese.
  5. broil until the cheese is melted and bubbly.
  6. serve chicken with mexican rice.
enjoy!

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2 Comments

  1. Joy Lince

    Wow that was so crazy delicious that the cook got a kiss!! 🙂

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