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Fiesta Lime Chicken Recipe

Zesty marinated chicken grilled and topped with a fresh pico de gallo and tortilla strips.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 1 cup water
  • 3 tablespoons fresh lime juice
  • 2 tablespoons soy sauce
  • 1/4 cup sweet chili sauce
  • 1/2 tablespoon Worcestershire sauce
  • 2 cloves garlic, minced
  • black pepper to taste
  • 1/2 teaspoon ground cumin
  • 4 chicken cutlets
  • 1/2 cup cheddar cheese, grated
  • 3 roma tomatoes, diced
  • 1/4 cup yellow onion, finely diced
  • 1/4 cup cilantro, chopped
  • 1 lime, juiced
  • salt to taste
  • black pepper to taste (additional for serving)
  • tortilla strips for topping

Instructions

  • In a large freezer bag combine 1 cup water, 3 tablespoons fresh lime juice, 2 tablespoons soy sauce, 1/4 cup sweet chili sauce, 1/2 tablespoon Worcestershire sauce, 2 minced garlic cloves, black pepper to taste, 1/2 teaspoon ground cumin, and the chicken cutlets. Seal the bag and massage to coat the chicken completely.
  • Refrigerate the sealed bag for up to 24 hours to marinate, ideally at least 30 minutes.
  • While chicken marinates, make the pico: in a small bowl combine 3 diced roma tomatoes, 1/4 cup finely diced yellow onion, 1/4 cup chopped cilantro, and the juice of 1 lime; season with salt and pepper to taste and stir to combine.
  • Preheat the grill to medium heat (or heat a grill pan over medium). Remove chicken from the marinade and discard the marinade.
  • Grill the chicken cutlets 2–3 minutes per side, until cooked through. When flipping to the second side, sprinkle each cutlet with shredded cheddar so it melts; cover the grill or loosely tent with foil to help the cheese melt and finish cooking.
  • Remove the chicken from the grill. Top each cutlet with pico de gallo and tortilla strips, then serve immediately.

Equipment

  • large freezer bag
  • Measuring Cups and Spoons
  • Grill or Grill Pan
  • Tongs
  • Small Bowl
  • Knife
  • Cutting Board

Notes

  • Marinate up to 24 hours for best flavor.
  • Use a thermometer to ensure chicken reaches 165°F if unsure.
  • Shred cheese finely so it melts quickly.
  • Adjust sweet chili sauce to taste for more or less heat.