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This juicy Fiesta Lime Chicken recipe recreates the beloved Applebee's classic right in your own kitchen. The tangy marinade combined with the creamy, spicy topping delivers restaurant-quality flavor that's surprisingly simple to make at home.
I discovered this recipe when trying to recreate my husband's favorite restaurant dish, and it's become our go-to for weekend dinners when we want something special without leaving home.
Ingredients
- Teriyaki sauce: Creates a savory base for the marinade while adding natural sweetness
- Lime juice: Provides essential brightness and tenderizes the chicken
- Fresh garlic: Gives aromatic depth that dried simply cannot match
- Liquid smoke: Adds that distinctive grilled flavor even if you're cooking indoors
- Cajun blackening seasoning: Brings complex spiciness without overwhelming heat
- Colby-Monterey Jack cheese: Melts perfectly and complements the zesty flavors
- Corn chips: Add crucial textural contrast and a fun presentation element
Step-by-Step Instructions
- Prepare the marinade:
- Combine water, teriyaki sauce, lime juice, minced garlic, tequila, liquid smoke, salt, and ground ginger in a large bowl. Whisk thoroughly to ensure all ingredients are well incorporated. The marinade should have a balanced tangy aroma with hints of smoke and sweetness.
- Marinate the chicken:
- Submerge chicken breasts completely in the marinade, ensuring each piece is fully coated. Cover the bowl tightly and refrigerate for at least 2 hours, though overnight yields the best flavor penetration. The acids in the lime juice will tenderize the meat while the other ingredients infuse flavor.
- Mix the dressing:
- Combine mayonnaise, sour cream, chunky salsa, milk, Cajun seasoning, parsley, hot sauce, and dill in a medium bowl. Stir until completely smooth and uniform in color. Refrigerate until needed to allow flavors to meld together. This creamy mixture balances the tangy marinade perfectly.
- Grill the chicken:
- Preheat your grill to medium-high heat between 375-450°F. Remove chicken from marinade, allowing excess to drip off. Place on clean, oiled grates and grill for 3-5 minutes per side until juices run clear and internal temperature reaches 165°F. The chicken should have nice grill marks and caramelization from the teriyaki in the marinade.
- Finish with toppings:
- Transfer the grilled chicken to an oven-safe dish. Generously spread the prepared dressing over each piece, then sprinkle with shredded Colby-Monterey Jack cheese. Place under a preheated broiler for 1-2 minutes until cheese is bubbly and beginning to brown in spots.
- Serve with style:
- Place each chicken breast atop a bed of crushed corn chips on individual plates. The warm chicken will slightly soften some chips while others remain crunchy. Garnish with additional lime wedges and fresh cilantro if desired.
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The liquid smoke in this recipe is my secret weapon. I learned from my grandmother that just a few drops transform ordinary marinades into something truly special. She always said good cooking is about creating memories, and the distinctive smoky-lime aroma of this dish instantly transports me back to family gatherings.
Marinade Magic
The combination of teriyaki sauce and lime juice might seem unusual, but this pairing creates magic in the chicken. The teriyaki contains enzymes that help break down proteins, making the meat incredibly tender, while the acidity of lime juice brightens the flavor profile. For best results, massage the marinade into the chicken before refrigerating, and flip the pieces halfway through the marinating time to ensure even flavor distribution.
Indoor Cooking Alternative
No grill? No problem! This chicken adapts beautifully to indoor cooking methods. To prepare in the oven, preheat to 425°F and bake the marinated chicken for 18-22 minutes until cooked through. For stovetop preparation, use a cast-iron skillet over medium-high heat with a light coating of oil, cooking 5-7 minutes per side. In both cases, add the dressing and cheese after cooking, then broil briefly to finish.
Creating A Fiesta Plate
Transform this dish into a complete meal by serving alongside cilantro-lime rice and black beans. The rice complements the chicken's flavors while soaking up the delicious sauce. For presentation, arrange the chicken slightly overlapping in the center of the plate, surround with rice and beans, and garnish with fresh avocado slices, pico de gallo, and a dollop of additional dressing. This creates a restaurant-worthy presentation that's perfect for entertaining.
Frequently Asked Questions
- → How do I marinate the chicken?
Combine lime juice, teriyaki sauce, garlic, tequila, liquid smoke, salt, and ginger. Submerge the chicken for at least 2 hours in the refrigerator.
- → Can I use a different type of cheese?
Yes, you can substitute Colby-Monterey Jack with cheddar, pepper jack, or mozzarella for different flavors.
- → How do I make the creamy dressing?
Mix mayonnaise, sour cream, salsa, Cajun spice, milk, parsley, hot sauce, and dill weed until smooth. Refrigerate until ready to use.
- → What temperature do I grill the chicken at?
Preheat your grill to 375-450°F (190-232°C) for even cooking and juicy, tender meat.
- → How do I serve the chicken?
Serve the grilled chicken over crushed corn chips or pair it with chips on the side to enhance the crunchy texture.
- → Can I skip the tequila in the marinade?
Yes, you can omit the tequila without altering the overall taste significantly.