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Fiesta Lime Chicken

Fiesta Lime Chicken

This Fiesta Lime Chicken features juicy grilled chicken breasts marinated in fresh lime juice, smoky spices, garlic, and honey, then topped with a creamy salsa drizzle. Bright, zesty, and ready in about 35 minutes, it's the perfect spring-inspired dinner for busy weeknights or backyard grilling.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 whole boneless, skinless chicken breasts (6–8 oz each)
  • 3 tbsp fresh lime juice
  • 1 tbsp lime zest
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tbsp honey
  • 1 1/2 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup sour cream
  • 1/4 cup salsa
  • 1 tbsp fresh lime juice (for topping)
  • 1/4 tsp chili powder (for topping)
  • 2 tbsp fresh cilantro, chopped (for garnish)

Equipment

  • grill or grill pan
  • mixing bowl
  • Tongs
  • meat mallet or rolling pin
  • instant-read thermometer

Method
 

  1. Pound chicken breasts to an even 3/4-inch thickness for even cooking.
  2. Whisk together lime juice, lime zest, olive oil, garlic, honey, smoked paprika, cumin, chili powder, onion powder, salt, and pepper.
  3. Add chicken to marinade and coat evenly. Marinate 30 minutes at room temperature or refrigerate up to 2 hours.
  4. Whisk together sour cream, salsa, lime juice, and chili powder. Season with salt and refrigerate until ready to use.
  5. Preheat grill to medium-high (about 400°F) and oil grates lightly.
  6. Grill chicken 5–7 minutes per side until internal temperature reaches 165°F and grill marks form.
  7. Rest chicken under loose foil for 5 minutes.
  8. Spoon creamy salsa topping over chicken, garnish with fresh cilantro, and serve with lime wedges.

Notes

Marinate chicken 30 minutes to 2 hours for best texture; do not exceed 4 hours due to the acidity of the lime juice. Pound chicken to even thickness for consistent cooking. Always rest grilled chicken 5 minutes before slicing. Creamy topping can be made up to 2 days in advance and refrigerated.