Fiesta Lime Chicken With Avocado Salsa

Chicken: I use chicken breasts to keep this Fiesta Lime Chicken as lean as possible but you are welcome to use chicken thighs as well. I also love the taste of chicken thighs as they are inherently juicier and harder to overcook. If you use chicken thighs, be aware they take less time to cook. Limes: you’ll need fresh lime juice and zest of one lime. Olive oil: you’ll need two tablespoons olive oil or other cooking oil. Seasonings: chili powder, chipotle chili powder, ground cumin, paprika, onion powder, garlic powder, salt and pepper combine to create a dynamic robust, earthy blend to balance the tangy lime. Brown sugar: you’ll need just one teaspoon to balance the lime juice and earthy seasonings.

STEP 1: Pound chicken to an even thickness

Pounding the chicken to an even thickness ensures it cooks evenly. If you don’t pound your chicken it will be thick on one side and thin on the other; the thin side will become overcooked and dry by the time the thick side is cooked. Pounding the chicken also breaks down the fibers and tenderizes the chicken. Place chicken in between two pieces of plastic wrap or I like to place my chicken in a large freezer size bag. If you don’t have a meat mallet, you can use the side of a can to pound the chicken.

STEP 2: MAKE WET RUB

The best chicken always starts with some sort of marinade or wet rub. It not only tenderizes the chicken but infuses it with tons of flavor – no more boring chicken! And bonus, by “marinating” the chicken, all the work to create a flavorful bite is already done for you when it’s time to eat – all you have to do is cook the Fiesta Lime Chicken and devour! The wet rub is super simple to make: combine olive oil, lime juice, lime zest and seasonings.

STEP 3: Marinate Chicken

Rub wet rub all over chicken. You can do this with a brush, or I just dip the chicken in the bowl with the wet rub and massage it evenly all over the chicken. Marinate chicken at room temperature for 30 minutes or in the refrigerator for up to 8 hours.

STEP 4: Cook chicken

You can cook the Fiesta Lime Chicken on the stove or the grill so you can make this explosion of fresh flavor year-round. In both cases, you will want to let the chicken sit at room temperature for 15-30 minutes so it cooks evenly.

Use even chicken breasts. Pounding chicken to an even thickness is paramount to evenly cooked, juicy chicken and it also helps the marinade penetrate throughout. Half chicken breasts. If your chicken breasts are extra thick then cut through the equator to create fillets. Grease grill or pan. If using a grill pan, use paper towels or a brush to coat it in oil; if using a skillet, heat 1 tablespoon olive oil before adding chicken. For the grill, generously grease the CLEAN grill with a high smoking oil such as vegetable oil, canola oil or peanut oil. I just use a wad of paper towels to grease the grill. NEVER use spray oils once the grill is on. Don’t marinate chicken longer than 8 hours. Due to the lime juice in the wet rub, you don’t want to marinate the chicken longer than 8 hours or it can become either tough or mushy. I have found this chicken to be super flavorful even with a 30-minute marinating time. Bring chicken to room temperature before cooking. You always want to let any protein sit at room temperature for 15-30 minutes before cooking (and larger cuts even longer). The logic is that room temperature chicken will cook faster if started at a higher temperature which means the outside is less likely to overcook and less time for moisture to be released while cooking. It also cooks more evenly and you aren’t left with an overcooked exterior and cold interior. Clean grill. You should clean your grill grates before and after grilling with a wire grill brush to remove any residue. This will help prevent the chicken from sticking. Heat grill. Heat up the grill with the lid closed cranked to the maximum temperature so it can achieve temperature more quickly; plan on 10-15 minutes. Once the grill is hot, you can adjust the temperature. Don’t add the chicken until the grill reaches temperature or it won’t sear as nicely. Don’t overcook fiesta lime chicken. Chicken breasts are a lean cut of meat so take special care not to overcook or they will dry out. If the Fiesta Lime Chicken starts to char too much before it is done, you can turn the heat down or move to indirect heat. Use a meat thermometer. The only way to ensure the correct temperature of your chicken so it’s perfectly juicy and not overcooked or undercooked (without slicing it and losing valuable juices) is to use a meat thermometer. Thermometers are a small investment and come in handy ALL the time and eliminate all of the guess-work. Cook chicken just to 165 degrees F. Let chicken rest. Always let chicken rest at least 5 minutes before slicing. This allows the juices that have be pushed to the outside of the chicken while cooking to be redistributed evenly throughout the chicken. Customize heat. You can customize the heat of the Fiesta Lime Chicken by adding more or less chipotle powder. You can customize the heat of the Avocado Corn Salsa by adding additional seeds if you want it spicier. Grill corn. If you want to add a complex, smoky flavor to your Avocado Salsa, you can char your corn like I do in my corn salsa recipe by: 1) brushing corn with olive oil and grilling for 2-3 minutes on each side with the lid closed between rotating or 2) cut the kernels off of the cob and cook with 1 tablespoon olive oil in a cast iron skillet until charred, 5-7 minutes. Use ripe yet firm avocados. You want the avocados on the firmer side of ripe so they are flavorful but don’t turn to mush when you toss them with the salsa ingredients. Adjust salsa to taste. Keeping in mind the Fiesta Lime Chicken has a lot of flavor, when tasting the salsa. Add additional lime juice for tangier, salt for more flavor, jalapeno for spicier (and more flavor).

Grains: a favorite of ours is Fiesta Lime Chicken with cilantro lime rice. It is also wonderful with Mexican rice, avocado rice, quinoa, or cauliflower rice topped with Avocado Salsa Salads: a big green salad, wedge salad, southwest salad, corn salad, southwest orzo salad, or strawberry broccoli salad, cucumber salad Veggies: grilled corn on the cob, baked asparagus, roasted broccoli, roasted potatoes, roasted cauliflower Fruit: pina colada fruit salad, fruit salad with honey lime vinaigrette, grape salad, summer fruit salad or caramelized grilled pineapple Carbs: sweet cornbread (ALWAYS a favorite), Mexican French fries, avocado pasta, cheesy pull apart bread

Fiesta Lime Chicken Tacos: Layer tortillas with cheese and melt in the microwave or oven. Top with black or pinto beans, Fiesta Lime Chicken, Avocado Salsa and desired toppings such as sour cream, cotija cheese and hot sauce. Fiesta Lime Chicken Salad: Add lettuce, black beans, Fiesta Lime Chicken, tomatoes, corn, peppers (or Avocado Salsa), cheese (pepper Jack, Mexican Cheese blend or cotija), pepitas or sunflower seeds to large bowl. Serve with Tomatillo Avocado Ranch or Cilantro Lime Dressing. Fiesta Lime Chicken Burritos: Layer a burrito size tortilla with plain rice, cilantro lime rice or Mexican Rice, black or pinto beans, cheese, Fiesta Lime Chicken, sour cream, guacamole and lettuce. Serve with additional sour cream and either avocado salsa, pico de gallo or homemade salsa. Fiesta Lime Chicken Burrito Bowls: Layer cilantro lime rice with cheese, black beans or pinto beans, Fiesta Lime Chicken, chopped lettuce, and your favorite toppings including crushed tortilla chips and either sour cream/Greek yogurt or I highly recommend either Avocado Crema, Tomatillo Avocado Ranch or Cilantro Lime Dressing. Fiesta Lime Chicken Enchiladas: Fill tortillas with layers of cheese and chicken and a generous amount of sour cream. Roll up and place in a lightly greased 9×13 baking dish. Top with red or green enchilada sauce and cheese and bake for 25 minutes at 350 degrees F. Serve with Avocado Salsa. Fiesta Lime Chicken Quesadillas: Layer a burrito size tortilla with Mexican cheese and Fiesta Lime Chicken and grill until golden, cheesy perfection. Top with Avocado Salsa and serve with your favs of sour cream, chopped lettuce, hot sauce, etc. Fiesta Lime Chicken Nachos: Pile thick restaurant style tortilla chips with cheese and beans and bake. Top with chicken, avocado salsa and toppings such as jalapenos, sour cream, hot sauce etc. Fiesta Lime Chicken Fajitas: To the same skillet you cooked your chicken in (don’t wipe out), heat one tablespoon olive oil. Heat over medium high heat then add thinly sliced onions and saute 2 minutes. Add sliced bell peppers and sauté until crisp tender, another 2 minutes. Pile sliced chicken, peppers/onions in a tortilla and top with avocado salsa, sour cream, lime juice and cilantro.

fiesta lime chicken applebee’s

While this Fiesta Lime Chicken with Avocado Corn Salsa is fresh perfection, you can also use the chicken recipe to create AppleBee’s Fiesta Lime Chicken when you’re in the mood for some cheesy glory. To make Fiesta Lime Chicken Applebee’s:

Prepare Chicken according to directions. Top each chicken breast with a tablespoon or so of Cilantro Lime Ranch followed by a slice of cheese the last few minutes of cooking. Serve on a bed of crispy strips with Mexican rice and top with pico de gallo.