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.
Servings: 4 servings
Calories: 420kcal
Cost: 2
Equipment
- grill or grill pan
- mixing bowl
- Tongs
- meat mallet or rolling pin
- instant-read thermometer
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)
Instructions
- Pound chicken breasts to an even 3/4-inch thickness for even cooking.
- Whisk together lime juice, lime zest, olive oil, garlic, honey, smoked paprika, cumin, chili powder, onion powder, salt, and pepper.
- Add chicken to marinade and coat evenly. Marinate 30 minutes at room temperature or refrigerate up to 2 hours.
- Whisk together sour cream, salsa, lime juice, and chili powder. Season with salt and refrigerate until ready to use.
- Preheat grill to medium-high (about 400°F) and oil grates lightly.
- Grill chicken 5–7 minutes per side until internal temperature reaches 165°F and grill marks form.
- Rest chicken under loose foil for 5 minutes.
- 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.