Fiesta Lime Chicken

Anyone else obsessed with Fiesta Lime Chicken from Applebee's? I can't blame you—it's a plate of grilled taco chicken with Mexican ranch, salsa, and gooey spicy cheese after all! If you enjoy zesty flavors, be sure to check out my Baked Salsa Chicken and Cilantro Lime Salmon next.

I wanted to recreate the recipe because I was always craving it. And coming up with this copycat fiesta lime chicken recipe was surprisingly easy! It has become a family favorite ever since. Once you marinate the chicken and mix the Mexican ranch, everything else comes together quickly.

The most fun part of making this homemade version was trying out other ways to serve this yummy lime grilled chicken. I've turned it into quesadillas, nachos, fiesta chicken bowls, and other great meals and snacks. Perfect for any night of the week!

In fact, you can use fiesta chicken as the main protein in enchiladas, taco cups, and these 50+ delicious Mexican recipes!

Why You’ll Love Fiesta Lime Chicken

Here are some reasons why you'll want to make this Applebee's copycat recipe at home:

• Healthier than takeout: Applebee’s Fiesta Lime Chicken tastes great, but it’s packed with fat, salt, and calories. When you make it at home, you can lighten it up with swaps like yogurt-based ranch, reduced-fat cheese, and lower sodium—so it’s just as tasty but better for you.
• Ready in 30 minutes: Restaurant-quality fiesta lime chicken in just 30 minutes, start to finish! Perfect for those nights when you want to treat yourself but are not in the mood to eat out or order in.
• Completely customizable: You can tweak this fiesta lime chicken recipe however you want, which means it’s always exactly how you like it.

Ingredients and Easy Swaps

Here's everything you need to make this homemade fiesta lime chicken:

• Chicken: I use boneless skinless chicken breasts in this recipe. The lean white meat balances the richness of the ranch and cheese, so the dish doesn’t feel too heavy. If you’re more into dark meat, boneless skinless chicken thighs work great too. 
• Green salsa ranch: A Mexican-style dressing made of ranch, green salsa, and cilantro to recreate the iconic fiesta lime chicken sauce. I'm using light yogurt-based ranch, but any ranch dressing will work.
• Taco seasoning: The "fiesta" part of fiesta lime chicken! You can use store-bought packets, but I usually find them too salty with not enough taco flavor. Homemade taco seasoning gives you more control over the flavor and makes a ton for cheap!
• Pepper jack cheese: This slightly spicy cheese with bits of peppers adds more Tex-Mex flavor to the marinated chicken breasts. Mexican cheese blend is a great alternative, and if you want something milder, use Monterey jack, Colby jack, or cheddar cheese.
• Lime zest and juice: The lime-spiked taco marinade is the base of this recipe, so I wouldn’t suggest replacing it. You can use lemon if that's all you have but the dish will taste a little different from the Applebee's version.
• Olive oil and soy sauce: The oil helps the taco seasoning stick to the chicken and prevents it from drying out on the grill, while soy sauce adds umami and flavor. Tamari or coconut aminos are easy substitutes if you’re gluten-sensitive.
• Chopped cilantro: I love the fresh, herbal bite this gives the chicken! Use parsley if you don't like cilantro or just leave it out.

How to Make Fiesta Lime Chicken

Skip the takeout and make Applebee’s Fiesta Lime Chicken at home! Follow these six simple steps:

1. Prep the marinade: In a small bowl, combine lime juice, olive oil, soy sauce, and taco seasoning. For added flavor, consider adding a pinch of cayenne for extra kick. Whisk everything together until well blended.
2. Marinate: Place the chicken breasts in the marinade, ensuring they are evenly coated. If the chicken is uneven in thickness, use a meat mallet to pound it to an even level so it cooks evenly. For best results, marinate for at least 30 minutes, but if you are pressed for time, even 10-15 minutes will add tons of flavor. Don’t forget to poke the chicken with a fork before marinating to help it absorb the flavors.
3. Make the dressing: While the chicken marinates, mix ranch dressing, green salsa, and cilantro to create a tangy, flavorful dressing. You can adjust the ingredients to your taste, adding more cilantro or lime juice if you prefer. If it it too thick, add some extar green salsa or water. For a thicker consistency, stir in some sour cream or Greek yogurt. This dressing can be made in advance and stored in the fridge for up to 3 days.
4. Grill the chicken: Preheat your grill to medium heat and let the chicken come to room temperature before cooking. Grill the chicken for 4-7 minutes per side, depending on the thickness. To avoid drying it out, only flip the chicken once. If you're using a skillet, cook for 4-6 minutes per side on medium-high heat. A meat thermometer is your best friend here—make sure the chicken reaches an internal temperature of 165°F for safe eating.
5. Add sliced cheese: In the last minute of cooking, place a slice of cheese (Monterey Jack works great) on each chicken breast. Cover the grill or skillet to trap the heat and melt the cheese perfectly. This step gives the chicken its signature creamy, melty top layer.
6. Serve: Top the grilled chicken with fresh pico de gallo and drizzle it with the Mexican ranch dressing. For a true Applebee’s experience, serve with seasoned rice and baked crispy tortilla strips. If you're short on time, store-bought pico de gallo can work just as well. Enjoy!

Recipe Tips and Tricks

This fiesta lime chicken is all about bright flavors and juicy meat. Follow these tips to nail it every time, from the marinade to other cooking methods besides the grill:

• Don't over-marinate: Lime is super acidic, so don’t leave the chicken in the marinade for too long or it’ll turn mushy. Thirty minutes is perfect! If you’re prepping ahead, 1-2 hours is fine, but no more than that.
• Butterfly the chicken: If your chicken breasts are particularly thick, butterfly them before pounding them with a meat mallet or rolling pin. This helps them cook evenly so you don’t end up with dry edges and undercooked centers.
• Bake or air fry: The smoky char from the grill really brings this recipe close to Applebee's version, but you can also use your air fryer or oven. Air fry at 415°F for 10-13 minutes (flipping halfway), or bake it at 400°F for 20-25 minutes. You can also qucikly cook it in a cast iron skillet for 4-6 minutes per side. 
• Light things up: For a lower-calorie option, use my yogurt-based Skinny Ranch, Jalapeno Ranch, or Avocado Ranch recipes for the creamy sauce.
• Baste with marinade: Set aside some of the lime-taco (before adding raw chicken) to use as a basting sauce.
• Cover with foil: Put cheese on top of the chicken then cover it with foil for a minute or two so it melts. This trick works whether you're using the grill, air fryer, or oven.

What to Serve with Fiesta Lime Chicken

Applebee's serves their fiesta lime chicken on a bed of fried tortilla strips or ribbons with a side of Mexican rice and fresh pico de gallo. But we're making this at home, so we're in charge of the menu! These are some of our favorite recipes to serve with fiesta lime chicken:

• Mexican Cauliflower Rice
• Fajita Veggies
• Mexican Street Corn Salad
• Cilantro Lime Quinoa
• Charro Beans (Frijoles Charros)
• Creamy Mexican Coleslaw
• Cucumber, Avocado, and Tomato Salad
• Garlic Cilantro Brown Rice

PS. Mojitos or Margaritas optional!

Fiesta Lime Chicken Recipe Ideas

You can use this lime fiesta chicken recipe as a basis for many other dishes, such as:

• Burrito bowl: Layer the chicken over some rice (or cauliflower rice if you’re cutting carbs or keto). Pile on your favorite burrito toppings like beans, cheese, corn kernels, shredded lettuce, salsa, sour cream, guacamole, avocado chunks, and a big squeeze of lime. Grains like quinoa and couscous also work great here!
• Fiesta lime chicken nachos: Spread baked tortilla chips on a baking sheet and top with shredded chicken, refried beans, and a generous layer of pepper jack, mozzarella, and nacho cheese sauce. Finish with homemade pico de gallo, jalapeños, sour cream, and a drizzle of Mexi-ranch for a loaded nacho platter. You can also use fries or for a lighter option, make nachos with mini bell peppers instead of chips!
• Salad: For a Mexican style salad, top your favorite greens with sliced fiesta lime chicken, chopped tomatoes and onions, bell peppers, avocados, and tortilla chips for crunch. Top with shredded pepper jack and cotija cheese.
• Fiesta lime quesadilla: Fill a tortilla with shredded chicken, pico de gallo, and pepper jack cheese then fold in half. Grill until the tortilla is crispy and the cheese is melted.
• Stuffed bell peppers: Hollow out a red bell pepper and stuff with diced fiesta lime chicken, cooked rice, black beans, and shredded cheese. Bake until soft and the cheese is melted. Top with fresh salsa and extra fresh lime juice.
• Tacos: Take some soft tacos or crunchy taco shells, then scoop shredded or sliced fiesta lime chicken inside. Garnish with lettuce, pickled red onions, refried beans, a shower of cheese, and other taco fixings you like.
• Fiesta lime chicken tostadas: Spread refried beans over crispy tostada shells, then pile on shredded chicken, lettuce, diced tomatoes, and a sprinkle of shredded pepper jack with cotija cheese. Drizzle with Mexi-ranch.

Is Applebee’s fiesta lime chicken healthy?

Not really, because Fiesta Lime Chicken has 1,180 calories according to Applebee's. That's a lot for one meal! You can easily make a healthier version at home by using lighter ingredients (e.g. yogurt-based ranch) and serving it with low-calorie sides like a salad.

Storage and Reheating

Fiesta lime chicken is still delicious the next day and great for meal prep. Here's what to do with your leftovers:

• To store: Store your leftovers in an airtight container and refrigerate it for up to 3 days.
• To freeze: I don't recommend freezing leftover fiesta lime chicken because the texture can get a bit mushy after thawing, especially with the sauce and cheese. If you want to make it ahead, freeze the marinated raw chicken for up to 3 months. To cook, thaw and proceed with the rest of the recipe.
• To reheat: Reheat in a large nonstick skillet over medium heat, microwave in 30-second bursts until warmed through, or bake at 350°F for 10-15 minutes covered with foil.