Copycat Applebee's Fiesta Lime Chicken

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Fiesta Lime Chicken brings the sizzle of Applebee's grill to your stovetop with chipotle-lime–marinated chicken breasts, melty cheese, and an addictive smoky lime sauce.

This is the dish that makes you order "the usual" at Applebee's It features charred marinated chicken, tons of cheese, and is topped with fresh pico. But why wait an hour for a table when you can nail this at home in under 40 minutes?! A quick blended marinade makes the chicken super tender and an easy creamy sauce pulls it all together. Serve it over cilantro rice or a pile of tortilla chips and you've got a weeknight fiesta without leaving the driveway.

When I don’t want to wait endlessly for a table or pay restaurant prices, this is my go to dinner. It pairs perfectly with our carne asada fries or try it drizzled with our special queso blanco. Mexican street corn makes a great side dish too!

Why This Recipe Works

1. Quick Marinade: The lime juice quickly tenderizes the chicken in just a few hours. Juicy, tender chicken without waiting hours.
2. Sugar=Perfect Char: The sugar from the teriyaki sauce quickly caramelizes leading to flavorful restaurant style grill marks.
3. Restaurant Grill Secrets: Sear over high heat then move to indirect heat to avoid overcooking.

Ingredient Notes and Shopping Tips

• Chicken Breasts: Look for pieces that are roughly the same size so they cook evenly.
• Fresh Lime: You'll get the most juice by rolling the lime firmly on your counter before cutting, or pop it in the microwave for 20-30 seconds to warm it slightly. Fresh lime juice is a must as the bottled stuff tastes artificial.
• Chipotle Peppers in Adobo: These come in small cans in the international aisle. You only need one or two peppers for this recipe, so freeze the rest in ice cube trays with a little of their sauce.
• Mexican Cheese Blend: The pre-shredded stuff works perfectly and saves time. Look for blends that include Monterey Jack, Cheddar, and Asadero.
• Cajun Seasoning: Use your favorite brand or homemade blend. I like Tony Chachere's.
• Mayonnaise: Hate mayo? You could also mix the seasonings with ranch dressing instead.
• Tomatoes: I like using Roma tomatoes as they hold their shape and aren't overly watery.
• Jalapeno: Remove the ribs for less heat.

Krystle's Tips: Steal My Culinary School Secrets

1. Pound for Perfection: If your chicken is thick or uneven, place between plastic wrap and pound them to ¾-inch. This helps tenderize and helps them cook evenly. While you're at it, trim off that little tenderloin flap that hangs off the side as it is usually tough.
2. Bring Chicken To Room Temp: Pull your marinated chicken out of the fridge 15-20 minutes before cooking. Cold chicken hitting a hot pan can cause the outside to overcook before the inside is done.
3. Pat It Dry: After marinating, pat the chicken dry with paper towels. We want to sear not steam so we get that golden brown crust that makes restaurant chicken so irresistible. If your skillet isn't large enough be sure to cook in batches.
4. Don't Overcook: Remove it at 160°F and carryover heat will bring it the required 165 degrees.
5. Rest Before Slicing: Let the chicken rest for 5 minutes to allow the juices to redistribute.

Frequently Asked Questions

More Restaurant Copycat Recipes

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Quesadilla Burger

Texas Roadhouse Roadkill

Pf Changs Lettuce Wraps

Taco Bell Mexican Pizza

Wonton Tacos

Avocado Egg Rolls

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📖 Recipe

Copycat Applebee's Fiesta Lime Chicken

Juicy and flavorful marinated chicken topped with melty cheese and fresh pico.

4.75 from 31 votes

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 Servings

Calories: 577kcal

Author: Krystle Smith

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Ingredients

For the Chicken

• ▢ 4 Boneless Skinless Chicken Breasts
• ▢ 1 Cup Water
• ▢ ⅓ Cup Teriyaki Sauce
• ▢ 3 Teaspoons Garlic
• ▢ ½ Lime Juiced
• ▢ 1 Tablespoon Tequila Optional
• ▢ 1 Tablespoon Worcestershire Sauce
• ▢ ½ Teaspoon Salt
• ▢ ¼ Teaspoon Ground Ginger

For the Sauce

• ▢ ¼ Cup Mayonnaise
• ▢ ¼ Cup Sour Cream
• ▢ 2 Tablespoons Salsa
• ▢ 1 Tablespoon Milk
• ▢ 1 Tablespoon Cajun Seasoning
• ▢ ¼ Teaspoon Parsley Dried
• ▢ ¼ Teaspoon Hot Sauce If Desired
• ▢ 2 Cups Colby Jack Cheese Shredded

For the Pico De Gallo

• ▢ 3 Roma Tomatoes Seeded and Roughly Chopped
• ▢ ½ Red Onion Finely Chopped
• ▢ 1 Jalapeno Pepper Stems/Seeds removed, Finely Chopped
• ▢ 2 Tablespoons Lime Juice Freshly Squeezed
• ▢ Salt To Taste

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Instructions

For the Chicken

• In a plastic baggie combine water, teriyaki sauce, lime juice, garlic, tequila,Worcestershire sauce, and ginger. Place chicken into baggie and refrigerate for 1-2 hours.
• Lightly grease outdoor grill or grill pan. Heat to medium high. Sear and then move to indirect heat. Cook chicken until internal temperature reaches 165 degrees.
• During the last few minutes or cooking, spread chicken with sauce and top with shredded cheese.

For the Sauce

• In a medium bowl combine mayonnaise, sour cream, salsa, milk, cajun seasoning, parsley, and hot sauce. Refrigerate until needed.
  
• For the Pico De Gallo
• In a medium bowl combine tomatoes, red onion, and jalapeno. Add lime juice, and salt. Mix until well combined.
• Top chicken with pico de gallo right before serving.

Notes

Ingredient Notes

• Fresh Lime: You'll get the most juice by rolling the lime firmly on your counter before cutting, or pop it in the microwave for 20-30 seconds to warm it slightly. Fresh lime juice is a must as the bottled stuff tastes artificial.
• Chipotle Peppers in Adobo: These come in small cans in the international aisle. 
• Mayonnaise: Hate mayo? You could also mix the seasonings with ranch dressing instead.
• Tomatoes: I like using Roma tomatoes as they hold their shape and aren't overly watery.
• Jalapeno: Remove the ribs for less heat.

Krystle's Tips

1. Pound for Perfection: If your chicken is thick or uneven, place between plastic wrap and pound them to ¾-inch. While you're at it, trim off that little tenderloin flap that hangs off the side as it is usually tough.
2. Bring Chicken To Room Temp: Pull your marinated chicken out of the fridge 15-20 minutes before cooking. Cold chicken hitting a hot pan can cause the outside to overcook before the inside is done.
3. Pat It Dry: After marinating, pat the chicken dry with paper towels. We want to sear not steam so we get that golden brown crust that makes restaurant chicken so irresistible. If your skillet isn't large enough be sure to cook in batches.
4. Don't Overcook: Remove it at 160°F and carryover heat will bring it the required 165 degrees.
5. Rest Before Slicing: Let the chicken rest for 5 minutes to allow the juices to redistribute.

Nutrition

Calories: 577kcal | Carbohydrates: 14g | Protein: 43g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 148mg | Sodium: 1955mg | Potassium: 812mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2105IU | Vitamin C: 19mg | Calcium: 507mg | Iron: 2mg

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