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4.75 from 31 votes

Copycat Applebee's Fiesta Lime Chicken

Juicy and flavorful marinated chicken topped with melty cheese and fresh pico.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 577kcal
Author Krystle Smith

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

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