Grilled Lime Fiesta Chicken Food

GRILLED LIME FIESTA CHICKEN

Steps:

• Combine soy sauce, honey, vegetable oil, lime juice, garlic, bell pepper and cilantro in a small bowl; stir until combined.
• Transfer to a gallon sized zipper bag.
• Add chicken to zipper bag, seal and toss to coat all of the chicken in the marinade.
• Allow to marinate for 30 minutes to 3 hours.
• Preheat grill to medium high.
• Grill chicken on each side for 6-8 minutes or until internal temperature reaches 160 degrees.
• Remove from heat, cover and allow to rest for 10 minutes before serving.

GRILLED LIME CHICKEN

Steps:

• Pound with a meat mallet to 1/4-in. thickness. In a shallow dish, combine the lime juice, oil, onions, garlic, 2 tablespoons dill and pepper; add chicken. Turn to coat; refrigerate, covered, 2-4 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium-hot heat for 6-7 minutes on each side, or until a thermometer reaches 165 °. Sprinkle with remaining 1 tablespoon dill.

FIESTA LIME CHICKEN

Steps:

• Prepare marinade: Mix together in bowl; water, teriyaki sauce, juice from 1/2 of lime, garlic, tequila (if desired), liquid smoke, salt and ginger.
• Marinate chicken breasts at least an hour in mixture.
• Prepare sauce: Mix together in bowl; mayonnaise, sour cream, salsa, milk, cajun spice, parsley and hot sauce.
• Cover and place in refrigerator until needed.
• Broil or grill chicken chicken until cooked through.
• Brush tops of chicken breasts with sauce, sprinkle on cheese and broil until cheese is melted.
• Cut remaining lime into 4ths.
• Serve chicken on tortilla chips with lime garnish.
• Great with rice!

LIGHTER FIESTA LIME CHICKEN

Steps:

• Combine marinade ingredients in a medium bowl: water, teriyaki, lime juice, garlic, liquid smoke, salt, ginger, tequila. Add chicken, cover and chill about 2 hours. Do not marinade chicken longer than 3 hours.
• Prepare the Mexi-Ranch sauce by combining the following ingredients in a small bowl: mayonnaise, sour cream, milk, tomato, vinegar, jalapeño, onion, parsley, Tabasco, salt, dill, paprika, cayenne, cumin, chili powder, garlic powder, pepper. Mix well until smooth, then cover and chill until needed.
• When you are ready to cook, preheat your oven's broiler and a grill or girll pan. Remove chicken from marinade (discard marinade) and grill chicken for 3 to 5 minutes per side, or until done.
• Arrange cooked chicken in a baking pan. Spread 2 tablespoons of Mexi-Ranch sauce over each piece of chicken, followed by 1 tablespoon of the shredded cheese blend. Broil the chicken for 2 to 3 minutes or just until cheese melts.
• Spread a bed of 1/4 cup of the crumbled baked tortilla chips on each of 4 plates. Put a piece of chicken on top of the chips on each plate. Garnish with salsa if desired.

GRILLED MEXICAN LIME CHICKEN

Steps:

• Combine first all ingredients for marinade.
• Marinate chicken in mixture for at least 2 hours.
• Drain chicken well and grill until done.

APPLEBEE'S FIESTA LIME CHICKEN COPYCAT RECIPE

Steps:

• Directions:.
• Whisk together the first 8 ingredients, coat chicken in mixture, and marinade for at least 2 hours.
• Whisk together the next 9 ingredients, cover, and chill until needed.
• Grill the marinated chicken breasts for 3-5 minutes per side, or until cooked through. Discard marinade.
• Brush grilled chicken with reserved dressing, sprinkle with cheese, and broil until cheese has melted.
• Serve the chicken over a bed of crumbled chips.

FIESTA LIME CHICKEN

Steps:

• Mix first 8 ingredients in gallon size baggie.
• Add chicken breasts to baggie.
• Marinate for 4 hours or more.
• Combine remaining ingredients except for cheese. Refrigerate until ready to use.
• Grill chicken (or broil).
• Place on broiler pan then top with mayonaise mixture and 1/4 cup cheese per chicken breast.
• Broil on high until cheese is melted and slightly brown.
• Serve with corn chip strips.
• Weight Watchers-5 points/chicken breast with 1/4 cup cheese and mayo topping.

FIESTA GRILLED CHICKEN

Steps:

• Combine all ingredients for Texas Bean Salsa. Cover, and refrigerate 6 hours or overnight.
• About 45 minutes before serving, place chicken breasts in baking dish. Squeeze lime juice over chicken. Drizzle with tequilla or apple juice. Sprinkle with paprika, salt and black pepper. Cover and marinate 10-60 minutes. Remove from marinade and grill or broil 10-12 minutes, until cooked, turning once.
• Lay a lettuce leaf on each plate. Place a chicken breast on top of the lettuce leaf, and top each chicken breast with 1/6 of the Texas Bean Salsa. Garnish with additional cilantro leaves and/or lime wedges if desired.