This is a copycat version of Applebee’s beloved Fiesta Lime Chicken. Tender marinated chicken breasts are topped with a creamy, tangy sauce and plenty of melted cheese, then served over crushed corn chips for a delightful crunch.
Fiesta Lime Chicken is one of Applebee’s most popular menu items, and it’s easy to see why. Marinated grilled chicken breasts are glazed with a rich, creamy sauce, covered in melted cheese and served on a bed of crunchy tortilla chips. This homemade copycat recipe recreates those flavors with an approachable method you can make at home. If you can’t get to Applebee’s, this is a close and satisfying alternative.
Although the ingredient list looks long in the photos, many of the items are pantry staples. You’ll prepare a flavorful marinade for the chicken and a creamy sauce to finish the dish. The marinade combines teriyaki sauce, lime juice, liquid smoke, garlic, ginger, salt and an optional splash of tequila for depth. The creamy topping mixes mayonnaise, sour cream, salsa, milk and seasonings like Cajun blackening spice, cumin, dried dill and parsley, plus a touch of hot sauce. The last step is piling on shredded Colby Monterey Jack and broiling until the cheese bubbles and melts.
This dish comes together in a few straightforward stages: whisk the marinade, coat and marinate the chicken, mix the sauce and chill, grill the chicken, brush on the sauce, add cheese and broil, then serve over crushed corn chips. It’s a simple weeknight dinner that feels indulgent and festive.
Recipe Ingredients
- Water
- Teriyaki sauce
- Lime, juiced
- Minced garlic cloves
- Tequila (optional)
- Liquid smoke
- Salt
- Ginger
- Boneless skinless chicken breast
- Mayonnaise
- Sour cream
- Salsa (chunky and spicy to your preference)
- Milk
- Cajun blackened spice
- Dried parsley
- Hot sauce
- Cumin
- Dried dill
- Colby Monterey Jack cheese
- Crumbled corn chips
How to Make Fiesta Lime Chicken
First, make the marinade by whisking together the liquid ingredients and seasonings.
Include teriyaki sauce, lime juice, minced garlic, optional tequila, liquid smoke, salt and ground ginger.
Coat the chicken in the marinade, using a bowl covered with plastic wrap or a zip-top bag.
Let the chicken marinate for about 2 hours (or overnight for more flavor).
While the chicken marinates, make the creamy sauce: combine mayonnaise, sour cream and salsa.
Add the sour cream and chunky salsa to the bowl.
Thin slightly with a splash of milk, then season with Cajun blackened spice, dried parsley, hot sauce, cumin and dried dill.
Mix well, cover and chill until ready to use.
Grill the marinated chicken breasts until cooked through and the internal temperature reaches 165°F (74°C).
Brush the chilled sauce over the hot grilled chicken.
Top each breast with shredded Colby Monterey Jack cheese and broil until the cheese melts and is lightly golden.
Serve the chicken over a generous bed of crushed tortilla chips. Finish with an extra squeeze of lime and chopped fresh cilantro if desired.
Enjoy!
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave, oven or air fryer.
- Freeze leftovers for up to 3 months; thaw overnight in the refrigerator before reheating.
Recipe Notes
- For a different twist, swap the mayonnaise for ranch dressing to make a Mexi-ranch-style sauce.
- Marinate the chicken for at least 2 hours or overnight for stronger flavor.
- The tequila is optional; the dish was once known as Tequila Lime Chicken, but it tastes great without alcohol.
- Use any shredded cheese you prefer—cheddar or pepper jack both work well.
Recipe FAQs
How do you serve Fiesta Lime Chicken?
Serve it as a main dish over crushed tortilla strips or chips. It also pairs nicely with pico de gallo, guacamole and Mexican-style rice, or serve alongside a simple salad for a lighter meal.
You may also like these easy chicken recipes:
Crockpot Fiesta Chicken and Rice
Chicken Fajitas in Crock Pot
Buffalo Chicken Quesadilla
BBQ Chicken French Bread Pizza
Honey Lime Chicken
Blackened Chicken with Cheese Topping
Fiesta Lime Chicken
Pin Recipe
Ingredients
- 1 cup water
- 1/2 cup teriyaki sauce
- 1/2 lime, juiced
- 3 garlic cloves, minced
- 1 tsp tequila (optional)
- 1 tsp liquid smoke
- 1/2 tsp salt
- 1/2 tsp ginger
- 1 lb boneless skinless chicken breast
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp salsa (chunky and spicy to your preference)
- 1 tbsp milk
- 1 tsp cajun blackened spice
- 1/4 tsp dried parsley
- 1/4 tsp hot sauce
- 1/4 tsp cumin
- 1/4 tsp dried dill
- 1 cup Colby Monterey Jack cheese
- 2 cups corn chips, crumbled
Instructions
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Whisk together water, teriyaki sauce, lime juice, garlic, tequila (optional), liquid smoke, salt and ginger.
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Place chicken in the mixture to coat, then marinate for about 2 hours.
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Combine mayonnaise, sour cream, salsa, milk, blackened spice mix, dried parsley, hot sauce, dried dill and cumin. Cover and chill.
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Grill the marinated chicken breasts until cooked through (internal temperature 165°F / 74°C).
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Brush the chilled sauce onto the grilled chicken, top with cheese and broil until the cheese melts.
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Serve the finished chicken over crushed tortilla chips and garnish with lime or cilantro if desired.