Applebee's Fiesta Lime Chicken

This Fiesta Lime Chicken captures the vibrant flavors of a summer fiesta with tender marinated chicken, creamy dressing, and melted cheese. Infused with lime, teriyaki, and smoky hints, each bite brings a burst of tangy, savory goodness that's hard to resist.

I first discovered this recipe when trying to recreate my favorite Applebee's dish. After several attempts, my family now requests this version over the restaurant original, especially during our summer backyard gatherings.

Ingredients

• Water: Forms the base of our flavorful marinade ensuring the chicken stays juicy and tender
• Teriyaki sauce: Adds that perfect umami depth that makes this dish so addictive
• Fresh lime juice: Provides the signature brightness this dish is known for
• Minced garlic cloves: Infuse essential aromatic flavor throughout the chicken
• Tequila: Brings a subtle authentic Mexican touch that elevates the entire dish
• Liquid smoke: Creates that perfect grilled flavor even if you're cooking indoors
• Mayonnaise: Creates the creamy base for our signature topping
• Chunky salsa: Adds texture and spice without extra chopping
• Colby Monterey Jack cheese: Melts beautifully and has the ideal flavor profile
• Corn chips: Provide the perfect crunchy contrast to the tender chicken

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 until completely blended. The marinade should have a rich amber color with visible specks of garlic throughout.

Marinate the Chicken:

Submerge chicken breasts in the marinade, ensuring they're completely covered. Press down gently to release any air pockets. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, though overnight provides the most flavor penetration.

Create the Signature Dressing:

Mix mayonnaise, sour cream, chunky salsa, milk, Cajun spice mix, dried parsley, hot sauce, and dill weed in a small bowl. Stir until completely combined into a smooth, slightly speckled mixture. Refrigerate until needed to allow flavors to meld together.

Grill the Chicken:

Preheat your grill to medium high heat between 375 450°F. Remove chicken from marinade, letting excess drip off. Place chicken on the grill and cook for 4 5 minutes per side until grill marks appear and internal temperature reaches 165°F. The exterior should be slightly caramelized.

Apply the Finishing Touches:

Transfer grilled chicken to an oven safe dish. Generously spread the prepared dressing over each piece, then sprinkle with shredded cheese. Broil for 2 3 minutes until cheese is bubbling and beginning to brown in spots.

Serve with Style:

Arrange crushed corn chips on serving plates, creating a bed for the chicken. Place the cheesy chicken on top and garnish with additional lime wedges and cilantro if desired.

Save

The liquid smoke in this recipe is my secret weapon. I discovered its importance when I once left it out and my husband immediately noticed something was missing. Just that tiny amount transforms the dish from good to absolutely memorable.

Make Ahead Magic

This dish works beautifully for entertaining because nearly everything can be prepared in advance. Marinate the chicken overnight, prepare the dressing up to three days ahead, and even pre shred the cheese. When guests arrive, simply grill the chicken and finish under the broiler. This approach has saved me countless times when hosting last minute gatherings.

Customization Corner

The beauty of this recipe lies in its adaptability. For a lighter version, substitute Greek yogurt for the mayonnaise and sour cream. Heat lovers can double the hot sauce or add diced jalapeños to the dressing. Vegetarians in the family? The marinade works wonderfully with firm tofu or cauliflower steaks. My daughter prefers a sweeter profile, so sometimes I add a tablespoon of honey to the marinade when making it for her.

Serving Suggestions

While delicious on its own, this Fiesta Lime Chicken pairs beautifully with cilantro lime rice and black beans for a complete meal. For a lighter option, serve it over a crisp southwestern salad with avocado, corn, and black beans. During summer months, I love adding grilled pineapple on the side the sweet juicy fruit complements the zesty chicken perfectly. For an extra special touch, serve with homemade pico de gallo and guacamole.

Recipe FAQs

→ Can I bake the chicken instead of grilling it?

Yes, you can bake the chicken at 375°F (190°C) for 25-30 minutes or until it reaches an internal temperature of 165°F (74°C). For best results, use a baking dish and cover with foil for the first 15 minutes, then uncover to finish cooking.

→ What can I substitute for tequila in the marinade?

If you prefer not to use tequila, you can substitute it with 1 teaspoon of white vinegar mixed with a few drops of agave nectar or honey. Alternatively, you can simply omit it without significantly affecting the flavor profile.

→ Can I make this dish ahead of time?

Yes! You can marinate the chicken up to 24 hours in advance and prepare the dressing up to 2 days ahead. Store both in separate airtight containers in the refrigerator. For best results, add the cheese and corn chips just before serving to maintain their texture.

→ What sides pair well with Fiesta Lime Chicken?

This dish pairs beautifully with Mexican rice, black beans, grilled vegetables, or a simple green salad. For a lighter option, serve with cilantro-lime cauliflower rice or a fresh avocado and tomato salad.

→ How spicy is this dish and can I adjust the heat level?

The dish has a mild to medium spice level from the Cajun spice mix and hot sauce. To reduce the heat, decrease or omit the hot sauce and use mild salsa. To increase spiciness, add more hot sauce or a pinch of cayenne pepper to the dressing.

→ Is there a good substitute for the Colby-Monterey Jack cheese?

Yes, you can substitute with other melting cheeses like cheddar, pepper jack for extra spice, or a Mexican cheese blend. For a lighter version, reduced-fat cheese works well too, though it may not melt as creamily.