Fiesta Lime Chicken

You can create a fiesta any night of the week with this fiesta lime chicken recipe from pitmaster Christie Vanover of Girls Can Grill. The chicken is marinated in a bath of tequila, lime juice and umami flavors. Then it’s seared up on a griddle and topped with taco ranch sauce and pepper jack cheese. To make it a quick meal, serve it on a bed of packaged Spanish rice that can be heated up on the griddle right next to the chicken.

Ingredients

4 chicken breasts
2 Tbsp canola oil

Ingredients for Tequila Lime Marinade

½ cup water
1 Tbsp tequila
2 Tbsp lime juice
2 Tbsp soy sauce
2 tsp Worcestershire sauce
2 cloves garlic, minced
1 tsp taco seasoning

Ingredients for Taco Ranch Sauce

½ cup sour cream
2 Tbsp lime juice
2 tsp ranch seasoning
2 tsp taco seasoning

Ingredients for the Finishing Touches

4 pepper jack cheese slices
½ cup pico de gallo
½ cup tortilla strips
2 pouches pre-cooked Spanish rice

Items You'll Need

Instructions

Pound the chicken with a meat mallet, so the thickness is even.
Combine the marinade ingredients. Place in a zip-top bag or bowl with the chicken. Marinate in the refrigerator for 4 hours.
While the chicken is marinating, combine the sauce ingredients. Refrigerate until ready to use.
Heat griddle to medium heat (425-450°F degrees). Drizzle with canola oil.

Place the chicken breasts on the oiled griddle. Cook for 4 minutes. Flip. Cook for 4 more minutes.
While the chicken is cooking, add the packages of pre-cooked Spanish rice to the griddle. Toss with spatulas to heat.
Spoon the ranch sauce onto each chicken breast and top with a slice of pepper jack cheese. Finish cooking until the cheese is melted and the chicken reaches an internal temperature of 165°F degrees.
Remove from the griddle and garnish with pico de gallo and tortilla strips. Serve with Spanish rice.

plated fiesta lime chicken with spanish rice

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Fiesta Lime Chicken from Christie Vanover