Fiesta Lime Chicken Applebee's Copycat (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
1.25 kg boneless, skinless chicken breasts
02 -
2 tablespoons avocado oil
03 -
2 tablespoons lime juice (from 2 limes)
04 -
1 tablespoon soy sauce or tamari
05 -
1 tablespoon honey
06 -
2 tablespoons taco seasoning
07 -
1 teaspoon Worcestershire sauce
08 -
½ teaspoon salt
→ Salsa Ranch Sauce
09 -
¼ cup ranch dressing
10 -
¼ cup mild salsa
11 -
2 tablespoons sour cream
12 -
1 tablespoon finely chopped cilantro
13 -
½ tablespoon lime juice
14 -
¼ teaspoon salt
→ Topping
15 -
4 slices Colby Jack cheese
→ Garnish
16 -
Tortilla chips, crushed
17 -
Pico de gallo
18 -
Fresh cilantro leaves
# Instructions:
01 -
Preheat the oven to 350°F (175°C).
02 -
Cut chicken into four equal pieces. Cover with plastic wrap and pound with a meat mallet until 1-inch thick.
03 -
In a large bowl, whisk together avocado oil, 2 tablespoons lime juice, soy sauce, honey, taco seasoning, Worcestershire sauce, and ½ teaspoon salt. Add chicken, ensuring it's well immersed, and marinate in the refrigerator for 15 minutes. Flip and continue marinating for 15-45 additional minutes.
04 -
Remove chicken from marinade, allowing excess to drip off. Place in a 13 x 9-inch baking dish, leaving space between each piece. Bake for 20-25 minutes, or until internal temperature reaches 75°C (165°F).
05 -
While chicken is baking, whisk together ranch dressing, salsa, sour cream, cilantro, remaining ½ tablespoon lime juice, and ¼ teaspoon salt in a medium bowl.
06 -
Remove chicken from oven. Brush each piece with 1-2 tablespoons of prepared sauce, then top each with a slice of Colby Jack cheese. Return to oven for 3-5 minutes until cheese is melted and bubbly.
07 -
Serve Fiesta Lime Chicken over crushed tortilla chips. Drizzle with remaining salsa ranch sauce and garnish with pico de gallo and fresh cilantro.
# Notes:
01 -
Use medium or spicy salsa for additional heat in the Mexican ranch sauce.
02 -
For grilling: Cook chicken on medium heat for 4-5 minutes per side, then add sauce and cheese until melted.
03 -
Prep ahead: Prepare chicken, marinade, and ranch sauce up to 2 days in advance and store separately in the refrigerator.
04 -
Store leftovers in refrigerator for up to 3-4 days or freeze for up to 3 months (note that sauce texture may change slightly upon thawing).