Description
This easy copycat recipe brings together smoky grilled chicken, a tangy lime marinade, creamy Mexi-Ranch sauce, and gooey cheese for a vibrant, crowd-pleasing summer dinner. It’s packed with bold Tex-Mex flavors and is perfect for cookouts or weeknight meals.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 1/2 lbs)
- 1/3 cup fresh lime juice (about 2 large limes)
- 2 tablespoons olive oil
- 2 tablespoons soy sauce (regular or low sodium)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and black pepper, to taste
- 1/2 cup cottage cheese
- 1/4 cup Greek yogurt (plain, full-fat)
- 1/4 cup mayonnaise
- 1/4 cup salsa (medium heat, chunky)
- 1 tablespoon ranch dressing
- 1 teaspoon lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1 cup tortilla strips
- Fresh chopped cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- In a medium bowl, whisk together lime juice, olive oil, soy sauce, Worcestershire sauce, honey, minced garlic, chili powder, smoked paprika, cumin, salt, and black pepper.
- Place chicken breasts in a large zip-top bag or shallow dish, pour marinade over, and coat well. Refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).
- Combine cottage cheese, Greek yogurt, mayonnaise, salsa, ranch dressing, lime juice, garlic powder, and onion powder in a blender or food processor. Blend until smooth and creamy. Refrigerate until ready to use.
- Preheat grill to medium-high (about 400°F). Oil the grates lightly to prevent sticking. If using a grill pan indoors, preheat over medium-high and brush with oil.
- Remove chicken from marinade, shaking off excess. Grill chicken for 6-8 minutes per side, until nicely charred and cooked through (internal temp 165°F).
- Transfer grilled chicken to a baking sheet. Spoon a generous layer of Mexi-Ranch sauce over each breast. Sprinkle with shredded cheese. If your grill has a lid, close it and let the cheese melt for 2 minutes. Otherwise, broil for 1-2 minutes until cheese is bubbly.
- Top each chicken breast with tortilla strips and a sprinkle of chopped cilantro. Serve immediately with lime wedges.
Notes
Marinate chicken for at least 30 minutes but no longer than 8 hours. For gluten-free, use gluten-free soy sauce, ranch, and tortilla strips. Chicken thighs can be substituted for breasts. Sauce and toppings can be prepped ahead for quick assembly. For extra spice, add jalapeño or chipotle to the marinade.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 400
- Sugar: 6
- Sodium: 900
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 18
- Fiber: 2
- Protein: 40
Keywords: Fiesta Lime Chicken, Applebee's copycat, grilled chicken, summer dinner, Tex-Mex, easy recipe, high protein, creamy sauce, Mexican chicken, family meal