Copycat Applebee's Fiesta Lime Chicken
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!
★★★★★Love this recipe! I usually buy the pico (Aldi's is actually really good!) and sometimes bake the chicken but it always turns out great. It is definitely one of our family favorites. ★★★★★
Review From Laura
Why This Recipe Works
- Quick Marinade: The lime juice quickly tenderizes the chicken in just a few hours. Juicy, tender chicken without waiting hours.
- Sugar=Perfect Char: The sugar from the teriyaki sauce quickly caramelizes leading to flavorful restaurant style grill marks.
- 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
- 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.
- 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.
- 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.
- Don't Overcook: Remove it at 160°F and carryover heat will bring it the required 165 degrees.
- Rest Before Slicing: Let the chicken rest for 5 minutes to allow the juices to redistribute.
Frequently Asked Questions
Yes! I like pan sear for color and then bake at 350 for around 20 minutes.
I wouldn't marinate it over 8-10 hours as the acids can actually began to break down the protein and make it mushy.
Definitely! Cook at 375°F for 13-15 minutes flipping once.
More Restaurant Copycat Recipes
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📖 Recipe
Copycat Applebee's Fiesta Lime Chicken
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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
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
- 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.
- 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.
- 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.
- 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.
- Don't Overcook: Remove it at 160°F and carryover heat will bring it the required 165 degrees.
- Rest Before Slicing: Let the chicken rest for 5 minutes to allow the juices to redistribute.
Nutrition
This was so good, my kids asked me to make it again next week! I absolutely will, yum!
This fiesta lime chicken turned out so good! Really liked the sauce, I did sub out plain Greek yogurt and it was delicious that way too.
This was the perfect dinner! Easy and delicious!
I order the Fiesta Lime chicken every time I go to Applebee's, and I have to say, this is so much better!
Flavorful and so delicious - easy to make and everyone in my family loved it.
Love this recipe! I usually buy the pico (Aldi's is actually really good!) and sometimes bake the chicken but it always turns out great. It is definitely one of our family favorites - thank you!
Yay thanks so much for letting me know. I've never tried Aldi's Pico, will have to change that!
Fabulous! I went to Applebee’s for lunch, had this and wanted to serve it to the family. I used your recipe with alterations. It was snowing so I didn’t grill the chicken, I baked it after marinading it.. I really enjoyed the sauce but couldn’t find a gluten free teriyaki sauce so I skipped that and tequila. My family said it was exceptional and to please make it again.
Yay sounds like a delicious variation. Thanks for letting me know Hannah!
FANTASTIC!!
About how many calories, especially in comparison with the restaurant version?
Hi Vivian,
Calories can be found in the recipe card and compared to what you see on Applebee's website. Please note I am not a nutritionist and calories are provided as an estimate to the best of ability.
I used to work at Applebee’s (for 6 years!) and this recipe is absolutely delicious! Honestly, it’s better than Applebee’s!
I made this tonight with my boyfriend and on a tight schedule, we didn’t have the two hours to let the chicken marinade. So instead, we cooked the chicken in it on low! We also diced the chicken and added some rice 🙂 it was amazing just very salty! I think the reason for that may have been the hot sauce. Either way still great 🙂
That is such a high compliment, thank you kindly Cassie!
Too many ingredients.
So worth it! But you might also like this 5 ingredient chicken recipe I posted this week 🙂
https://www.bakingbeauty.net/ritz-cracker-chicken/
Are you serious?? You obviously don't cook!! I laughed when I saw your comment " too many ingredients " lmfao!!!!!!!
Okay, the fiesta lime chicken is the bomb!! My husband hates “white chicken” and he loved this recipe. It was super delicious. I made the rice on the stove top and it worked great.
Job well done!
Yay so glad you could convert your husband with this one Laura! Job well done to you too!!
This recipe was great the family loved it, and in my husbands opinion way better than the restaurant version!!
So glad to hear that K! 🙂
Wow, this sounds like such a flavorful meal! Yum!
This. Looks. Amazing. WAAAAY better than the restaurant version, that's for sure! That melty cheese and fresh pico has me hooked!