Applebee’s Fiesta Lime Chicken

Your whole family will love this Applebee’s copycat recipe for Fiesta Lime Chicken! If you’re feeling froggy – you can even add a little tequila to the marinade – but I like it with lots of lime! 

Applebee’s Fiesta Lime Chicken Recipe Ingredients

This Fiesta Lime chicken is so citrusy and the creamy cheesy topping makes it one of my favorite things! Here’s what you’ll need for the chicken:

• 2 cups mojo criollo marinade
  • This is my go-to chicken marinade – you can get a big bottle of it for $2 and it takes about 1/2 bottle for this recipe. These marinated chicken breasts are the most delicious thing about this dish and the marinade definitely gives you the most juicy chicken!
• 2 boneless skinless chicken breasts
• 1/4 cup Dukes mayonnaise – I always use Duke’s – once you try it – you will to!
• 1/4 cup sour cream
• 2 tbsp fresh pico de gallo (keep extra to serve on the side!)
• 1 lime
• 5-10 dashes hot sauce – whatever kind you like!
• 1 tbsp Slap Ya Mama cajun seasoning – or any cajun spice
• 1/4 tsp cumin
• 1/4 tsp garlic powder
• 1 cup colby jack cheese
• 1-2 cups crispy tortilla strips or crushed tortilla chips

Fiesta Lime Chicken is served with a side of Mexican Rice – I modified my Spanish Rice & Beans recipe for this dish. Here’s what you’ll need for the rice recipe:

• 1/4 onion
• 1 tbsp olive oil
• 1 tbsp minced garlic
• 5 oz yellow saffron rice uncooked, package
• 8 oz fire roasted tomatoes (1/2 can)
• 1 cup chicken broth – you can use all broth or all water – I like the combo
• 1 cup water
• 2 tbsp smoked paprika
• 1 tbsp cumin

You can also add fresh cilantro sprinkled on top of everything for more flavor!

How do you make Applebee’s fiesta lime chicken? 

This copycat recipe is easy to make – and you might as well go all in and make a bunch because the leftovers are so good! I separated the recipes in case you don’t want to make both.

Fiesta Lime Chicken

• Place chicken breast tenders in a large zip top bag and pour in 2 cups marinade and place in fridge for a minimum of 30 minutes
  • I started the rice while the chicken was marinating – then when the rice is cooking – you’re ready to come back to the chicken!
• For zesty lime sauce – in a small bowl, whisk together the next 8 ingredients (Mayo thru garlic), cover, and chill until needed.
  • If you want a short cut – you could just use ranch dressing and squeeze in fresh lime juice from 1/2 lime
• Preheat oven on Broil – Low
• Remove chicken from marinade (discard marinade)
• Grill chicken breasts on stove-top grill pan (medium-high heat) for 3-5 minutes per side, or until cooked through.
  • You can also air fry the chicken breasts – 11 minutes at 350 degrees – or use an outdoor grill if so inclined.
• Pour dressing over grilled chicken and coat chicken with shredded cheese
• Place cheese-covered chicken onto a baking sheet and into your oven broiler until you’ve got that magical melty cheese (2-3 minutes).
• Serve the chicken over a bed of crumbled chips with lime wedges
• Set out little bowls with the tangy mexi-ranch dressing and pico de gallo for the family to dip into!

Spanish Rice

• Heat a pot with a bit of oil.
• Add onion and garlic and saute for 2 min until onions are soft
• Add uncooked rice, tomatoes, chicken broth, water, smoked paprika and cumin.
• Stir everything together and simmer on medium for 20 minutes. (While rice is cooking – you can make your chicken!) 

This Fiesta Chicken is one of my favorite recipes – it’s definitely one I’ll be making regularly. The Spanish rice is a perfect side and keeps for days. I parsed out the leftovers and had some delicious lunches – but you can also feed a larger family with everything.