✔ Updated · new copycat recipe with step photos
This copycat Applebee's Fiesta Lime Chicken brings the bar and grill favorite home: juicy lime marinated chicken under melted cheese, a cool fiesta ranch, fresh pico and crunchy tortilla strips. Most of the time is hands off while it marinates.
How Do You Make Applebee’s Fiesta Lime Chicken? (Quick Answer)
Marinate chicken breasts in lime juice, olive oil, garlic, chili powder and cumin for 30 minutes. Grill to 165°F, melt Mexican cheese on top, then add a ranch and salsa sauce, pico de gallo and crispy tortilla strips.
At a glance
The one tip that matters: Don't marinate longer than 4 hours. The lime juice starts to turn the chicken mushy.
Why You'll Love This Fiesta Lime Chicken
- Bright flavor lime, garlic and chili in every bite.
- Cool and crunchy creamy ranch, fresh pico, crisp strips.
- Weeknight easy grill pan, 15 minutes of cooking.
- Restaurant feel a plate that looks like date night.
- Family friendly mild enough for the kids.
What Is Applebee’s Fiesta Lime Chicken?
It's a longtime Applebee's grill favorite: lime marinated chicken breast topped with cheese, a creamy southwest ranch, pico and tortilla strips.
This homemade version uses pantry spices and a quick stirred sauce, so it's easy to make on a weeknight.
Ingredient Notes
Exact amounts are in the recipe card below.
- Fresh lime juice: bottled tastes flat, so squeeze about 3 limes.
- Ranch and salsa: together they make a quick fiesta ranch.
- Mexican cheese blend: melts smooth over the hot chicken.
- Tortilla strips: store bought or homemade, they add the crunch.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Even out the chicken. Pound thick breasts to about 3/4 inch so they cook evenly and stay juicy.
- Pat it dry. Wipe off extra marinade before grilling for better grill marks.
- Use a thermometer. Pull the chicken right at 165°F so it doesn't dry out.
- Make your own strips. Slice corn tortillas thin, toss with a little oil and bake at 400°F for 8 to 10 minutes until crisp.
- Turn up the heat. Add a pinch more chipotle to the ranch or a sliced jalapeño to the pico.
- At our table. Lucy loads on extra tortilla strips, so I always keep a second bowl on the table.
Applebee’s Fiesta Lime Chicken
4
servings15
minutes15
minutes540
kcal1
minuteA copycat Applebee’s Fiesta Lime Chicken: chicken breasts marinated in lime, garlic and chili, grilled, then topped with melted Mexican cheese, a creamy fiesta ranch, pico de gallo and crispy tortilla strips. Serve it with Mexican rice. Serves 4.
Ingredients
4 boneless skinless chicken breasts (about 6 ounces each)
1/3 cup fresh lime juice
1/4 cup olive oil
3 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon salt
1/2 cup ranch dressing
2 tablespoons chunky salsa
1/4 teaspoon chipotle chili powder
1 1/2 cups shredded Mexican cheese blend or Colby Jack
1 cup pico de gallo
1 cup crispy tortilla strips
optional Mexican rice, for serving
Directions
- Whisk the lime juice, olive oil, garlic, chili powder, cumin and salt in a shallow dish. Add the chicken, turn to coat, cover and chill for 30 minutes to 4 hours.
- Stir the ranch, salsa and chipotle chili powder together for the fiesta ranch. Chill until serving.
- Heat a grill pan or grill to medium high and oil it lightly. Grill the chicken for 5 to 7 minutes per side, until it reaches 165°F in the thickest part.
- Pile the cheese on each breast, cover the pan with a lid or foil and cook for 1 to 2 minutes, until the cheese melts.
- Spoon the fiesta ranch over the chicken, then top with pico de gallo and tortilla strips. Serve right away with Mexican rice.
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Storage
Keep the chicken covered in the fridge for up to 3 days, with the toppings stored separately. Reheat at 350°F for about 10 minutes, then add fresh pico and strips.
More Restaurant Copycats
Find more favorites in my copycat recipes collection, or start the meal with my Mexican appetizers.
Frequently Asked Questions
What is on Applebee's Fiesta Lime Chicken?
Grilled chicken marinated in lime, topped with melted cheese, a creamy southwest ranch, pico de gallo and crispy tortilla strips, usually with Mexican rice on the side.
Can I bake the chicken instead?
Yes. Bake at 425°F for 18 to 22 minutes until 165°F inside, then add the cheese and bake 2 minutes more.
Can I use chicken thighs?
Yes. Boneless thighs stay extra juicy. Grill them for 4 to 6 minutes per side.
How long should I marinate it?
At least 30 minutes and no more than 4 hours, since lime juice softens the meat over time.
What should I serve with it?
Mexican rice, black beans or a simple side salad. Chips and salsa are good too.
