Fiesta Lime Chicken Recipe with Avocado

Name: How to Make Fiesta Lime Chicken
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 pound chicken breasts, (pounded to an even thickness); 2 tablespoons olive oil; 2 tablesoons lime juice (about 1 lime); Lime zest from 1 lime; 1 tsp EACH chili powder, brown sugar; 3/4 teaspoon salt; 1/2 tsp EACH ground cumin, smoked paprika, onion powder, garlic powder; 1-4-1/2 teaspoon chipotle chili powder ((optional for more heat)); 1/4 teaspoon pepper; 2 medium avocados ripe but firm, (chopped); 1 cup cherry tomatoes, quartered (OR 2 Roma tomatoes seeded, chopped); fresh corn from 1 ear sweet corn; 1/3 cup finely chopped red onion; 1/2 red bell pepper, (chopped); 1 jalapeno pepper, (diced, seeds separated); 2 tablespoons finely chopped cilantro; 1 garlic clove, minced ((or 1/4 tsp garlic powder)); 2 tablespoons lime juice; 1/4 tsp EACH ground cumin, salt; 1/8 tsp pepper, (or more to taste)

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This Fiesta Lime Chicken is “5 stars!” “Wow, wow, wow” and “SO GOOD” according to readers! It’s easy, bright, healthy, and bursting with flavor, complete with crunchy, creamy Avocado Corn Salsa. Serve this recipe simply with Cilantro Lime Rice, or I’ve included TONS of ideas from tacos, to burritos, to quesadillas, and more!

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fiesta lime chicken on a white plate with avocado salsa

Fiesta Lime Chicken with Avocado Salsa

Tangy, robust Fiesta Lime Chicken + Avocado Salsa is summer on a plate. It’s the winning combo to beat the heat and delectable all-year-round. Here’s why you’ll love it:

HEALTHY YET SATISFYING. Every bite is a chili lime juicy fiesta packed with fresh ingredients that are hearty, crunchy, creamy, refreshing, and healthy. It’s one of the most rewarding, nutritious combos you can indulge in guilt-free, that will keep you satisfied for hours.
INTOXICATING WET RUB. The chili lime rub is made with a quick whisking of olive oil, fiesta spices, and lime juice, then slathered all over your chicken to drink up the rainbow of spices.
QUICK FLAVOR. After you coat your chicken, simply let it rest while you prepare the rest of your meal. You will be AMAZED at the juicy, tender punch of flavor delivered after just 30 minutes!
AVOCADO CORN SALSA. This chicken is fabulous on its own, but it becomes even more delicious with the vibrant Avocado Corn Salsa. It’s a match made in heaven, delivered on your plate.
PANTRY-FRIENDLY CHICKEN. The recipe uses pantry-friendly ingredients, so you can make it at a moment’s notice, AKA the perfect last-minute or weeknight dinner!

a piece of fiesta lime chicken on a white plate

Fiesta Lime Chicken Recipe Ingredients

This Fiesta Lime Chicken gets its fantastic flavor from a chili lime wet rub. It is incredibly versatile and works well with any cuts: breast, thighs, legs, and even wings. I find a wet rub concentrates the flavors for even more robust, fiestalicious chicken in just 30 minutes! (Measurements in the printable recipe card at the bottom of the post.)

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 that they cook faster.
Limes: you’ll need fresh lime juice and the zest of one lime.
Olive oil: You’ll need two tablespoons of 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 that balances the tangy lime.
Brown sugar: You’ll need just one teaspoon to balance the lime juice and earthy seasonings.

HOW TO MAKE FIESTA LIME CHICKEN

Let’s take a closer look at how easy this Fiesta Lime Chicken recipe is to make! (Full recipe in the printable recipe card at the bottom of the post.)

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 the chicken between two pieces of plastic wrap, or I like to put it in a large freezer-sized 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.

showing how to make fiesta lime chicken by adding olive oil, lime juice, lime zest, chili powder, cumin, garlic powder, onion powder, etc to a bowl

showing how to make fiesta lime chicken by whisking marinade ingredients together

STEP 3: Marinate Chicken

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

showing how to make fiesta lime chicken by adding wet rub to chicken

showing how to make fiesta lime chicken by marinating chicken

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.

TO COOK CHICKEN ON THE STOVETOP

Heat an indoor grill pan or skillet over medium-high heat. Once very hot, add chicken and cook, undisturbed, for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side.

Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on the thickness of the chicken), or until the chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing. Garnish with extra fresh lime juice if desired.

TO COOK CHICKEN ON THE GRILL

Grease and preheat the grill to medium heat, 375-450°F. Grill the chicken undisturbed for 5-7 minutes per side, or until cooked through. (An inserted thermometer should read 165 degrees F.) Remove chicken from the grill and let it rest 5 minutes before slicing.

Fiesta Lime Chicken Recipe Tips

Fiesta Lime Chicken is super easy to make, but here are a few tips and tricks to ensure the BEST chicken every time:

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, coat it with oil using paper towels or a brush; if using a skillet, heat 1 tablespoon of olive oil before adding the 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 after a 30-minute marination.
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 there is 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 to reach 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 them, 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 that come in handy ALL the time and eliminate all the guesswork. Cook the chicken just to 165°F.
Let the chicken rest. Always let chicken rest at least 5 minutes before slicing. This allows the juices that have been 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 that the Fiesta Lime Chicken has a lot of flavor, when tasting the salsa. Add additional lime juice for tangier, salt for more flavor, and jalapeno for spicier (and more flavor).

a piece of fiesta lime chicken applebee's on a white plate

What to Serve with Fiesta Lime Chicken

Fiesta Lime Chicken doesn’t need much to make it an entire meal; just some rice and fruit will do the trick. Here are some of our favorite pairings:

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

What else can I MAKE WITH FIESTA LIME CHICKEN?

Fiesta Lime Chicken is fabulous in its simplicity, or it is magical in its versatility. You can make SO many Mexican favorites with this chicken-and-avocado salsa. Here are just a few:

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 a large bowl. Serve with Tomatillo Avocado Ranch or Cilantro Lime Dressing.
Fiesta Lime Chicken Burritos: Layer a burrito-sized 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-sized tortilla with Mexican cheese and Fiesta Lime Chicken, then grill until golden and 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: In the same skillet you cooked your chicken in (don’t wipe it out), heat 1 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.

top view of a tossing avocado corn tomato salsa

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 at 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, for the last few minutes of cooking.
•Serve on a bed of crispy strips with Mexican rice and top with pico de gallo.

Chicken with Avocado storage

Fiesta Lime Chicken (without Avocado Salsa) will last up to four days in the refrigerator. I love keeping this cooked chicken on hand to serve as the aforementioned applications or cold in salads, sandwiches, wraps etc.

Avocado Salsa: I recommend serving your Avocado Salsa right away rather than assembling it in advance, as the avocados will gradually turn brown. If you need to store leftovers, then store them in an airtight container with a piece of plastic wrap pressed directly on the surface of the salsa. This will help slow the rate at which avocados brown due to oxidation. When properly stored in the refrigerator, Avocado Salsa will last for 1 to 2 days.

top view of three pieces of fiesta lime chicken on a white plate

What Can I Prep Ahead for Fiesta Avocado Salsa Chicken?

While the Fiesta Lime chicken is marinating, you can prep the Avocado Salsa without the avocados. Combine everything BUT the avocados in a large bowl, cover with plastic wrap, and refrigerate. When ready to serve, simply chop your avocados and gently stir in.

CAN I FREEZE FIESTA LIME CHICKEN?

You can freeze the fiesta lime chicken in the wet rub marinade or once cooked, but you will not want to freeze the salsa, as it will become mushy.

Uncooked chicken: Evenly coat the raw chicken in the wet rub, transfer to a plastic bag, squeeze out excess air, seal, and freeze for up to 3 months. Thaw in the refrigerator before cooking.

Cooked chicken: After cooking, let it cool completely, then transfer it to an airtight container or a plastic freezer bag and squeeze out any excess air. Freeze for up to 3 months. Thaw in the refrigerator before reheating. You can also defrost in the microwave, but take care to defrost slowly so your chicken doesn’t get rubbery.

How to Reheat Chicken with Avocado Salsa

MICROWAVE: It is best to slice your chicken before reheating so it cooks evenly and so it requires less time to reheat – this will help prevent it from drying out. Spread chicken evenly on a microwave-safe plate so the pieces aren’t overlapping. Cover the chicken with a damp paper towel to keep the chicken from drying out. Microwave at 30-second intervals until warmed through.

STOVE TOP: Slice or chop chicken. Heat one tablespoon of oil or butter in a nonstick skillet over medium-high heat. The fat will help the chicken stay tender; you may substitute it with water. Once hot, add the chicken and cook undisturbed for a couple of minutes, then cook, stirring, until warmed through. Take care not to overcook, or it can become dry.

More like this Avocado Salsa Chicken Recipe:

Chipotle Chicken
Cilantro Lime Chicken
Chili Lime Chicken
Greek Chicken
Salsa Verde Chicken
Lemongrass Chicken
Buffalo Chicken
Lemon Basil Chicken

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How to Make Fiesta Lime Chicken

Fiesta Lime Chicken with Avocado Salsa is easy, bright, healthy and bursting with flavor! The chicken is bathed in aromatic Mexican spices spiked with olive oil, lime juice and lime zest for a vibrant, tangy, chicken recipe worthy of a fiesta! Depending on your time, you can cook the chicken after just 30 minutes or marinate for longer – then it’s just a quick cook and you get to enjoy an effortless dinner! The Fiesta Lime Chicken is complimented by bright, creamy, crunchy Avocado Salsa to create the perfect balance of flavor and texture in each bite. In addition to serving this Fiesta Lime chicken with avocado salsa, I’ve also included TONS of ideas from tacos, to burritos, to quesadillas, and on and on.

Servings: servings

Total Time: 15

Prep Time: 5

Cook Time: 10

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Ingredients

1 pound chicken breasts, pounded to an even thickness

Fiesta Lime Rub

2 tablespoons olive oil
2 tablesoons lime juice (about 1 lime)
Lime zest from 1 lime
1 tsp EACH chili powder, brown sugar
3/4 teaspoon salt
1/2 tsp EACH ground cumin, smoked paprika, onion powder, garlic powder
1-4-1/2 teaspoon chipotle chili powder (optional for more heat)
1/4 teaspoon pepper

Avocado Salsa

2 medium avocados ripe but firm, chopped
1 cup cherry tomatoes, quartered OR 2 Roma tomatoes seeded, chopped
fresh corn from 1 ear sweet corn
1/3 cup finely chopped red onion
1/2 red bell pepper, chopped
1 jalapeno pepper, diced, seeds separated
2 tablespoons finely chopped cilantro
1 garlic clove, minced (or ¼ tsp garlic powder)
2 tablespoons lime juice
1/4 tsp EACH ground cumin, salt
1/8 tsp pepper, or more to taste

Instructions

Fiesta Lime Chicken

In a small bowl, whisk chicken rub ingredients together. Coat the chicken in the rub. You can do this with a brush, or I just dip the chicken in the bowl of wet rub and massage it evenly all over.
Time permitting, allow the chicken to sit at room temperature for 30 minutes, or refrigerate for up to 8 hours, then bring to room temperature before cooking.* Prepare the Avocado Salsa during this time (instructions below).

STOVETOP DIRECTIONS

If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
Grease and heat an indoor grill pan or skillet over medium-high heat. Once very hot, add chicken and cook undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side.
Flip the chicken over, cover, and reduce the heat to medium. Cook for approximately 5-7 more minutes (depending on the thickness of the chicken), or until the chicken reaches 160°F.
Transfer to a cutting board and let rest 5 minutes before slicing. Top with Avocado Corn Salsa and garnish with extra fresh lime juice if desired.

GRILLING DIRECTIONS

If chicken has been refrigerated, let it sit at room temperature for 15-30 minutes (time permitting). Meanwhile, grease the grill and preheat it to medium heat (375-450°F).
Grill the chicken undisturbed for 5-7 minutes per side, or until it reaches 160°F.
Transfer to a cutting board and let rest 5 minutes before slicing. Top with Avocado Corn Salsa and garnish with extra fresh lime juice if desired.

Avocado Salsa

Toss all of the ingredients except for the avocados in a large bowl. Cover with plastic wrap and chill for 30 minutes up to 24 hours.
When ready to serve, gently fold in avocados. Taste and add additional salt, pepper, and the desired amount of jalapeno seeds for more heat (optional).

Notes

*Chicken is still delicious even if cooked immediately but is more flavorful the longer the rub marinates. If you have extra large chicken breasts, slice them through the equator to create fillets.

STORAGE:

I recommend serving your Avocado Salsa right away and not assembling in advance because the avocados will gradually turn brown. If you need to store leftovers, then store in an airtight container with a piece of plastic wrap pressed directly on the surface of the salsa. This will help decrease the speed at which the avocados brown due to oxidation. When properly stored in the refrigerator, Avocado Salsa will last for 1 to 2 days.

If you’re salsa is turning brown before you can get to it, this doesn’t mean it’s gone bad, it just means it’s oxidizing. You can still eat it or you can add it all to a blender and create a salad dressing or dip.

PREP AHEAD:

While the Fiesta Lime chicken is marinating, you can prep the Avocado Salsa without the avocados. Combine everything BUT the avocados in a large bowl, cover with plastic wrap and refrigerate. When ready to serve, simply chop your avocados and gently stir in.

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50 Comments

Jamie says

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I knew I wanted to make this as soon as I got your email- it did not disappoint! I served it with Cilantro Lime Rice and your Pina Colada Fruit Salad. 5 stars!

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- Jen says
  
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  That’s awesome you made it already, I’m thrilled it was a 5-star hit, thanks Jamie! Your entire meal sounds fabulous!
  
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Sippie says

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All the recipes I tried so far have been wonderful

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- Jen says
  
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  Thank you so much Sippie, that means so much to me! xo
  
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Sabrina says

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really love these flavors, thank you, I’m in for almost anything avocado and a salsa is even better

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- Jen says
  
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  You’re so welcome! And I agree – I could eat this combo everyday!
  
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LW says

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LOVED LOVED LOVED this amazing fiesta chicken platter!!! The wonderful blend of flavors was perfect. Kids couldnt get enough! Thanks for an awsome recipe. Will be making again and again. Served with cilantro rice.

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- Jen says
  
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  YAY! Thank you so much for taking the time to comment, I’m so happy it was a hit with the entire family!
  
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Daniel says

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So so so good! Made this for the family and everyone was raving! Just amazing!!!

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- Jen says
  
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  YAY! I love hearing that, thank you so much Daniel!
  
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  - Rebecca D says
    
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    This marinade is so flavorful. Thank you for sharing!
    
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    - Jen says
      
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      Thank you, Rebecca! I am so glad it did not disappoint – YAY!
      
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Lynn says

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If I could give this 10 stars I would!!! I don’t usually leave reviews, but just had to with this recipe. I didn’t have any fresh corn for the salsa so I roasted frozen corn with a little olive oil and chipotle chilli powder. Still turned out amazing! I paired it with the cilantro lime rice and a glass of white wine and it felt like we were eating at a fancy restaurant. Definitely going to be a weekly staple.

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- Jen says
  
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  Thank you so much for your glowing review Lynn! I’m thrilled you loved it so much and your whole meal sounds amazing!
  
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K Johnson says

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Excellent recipe! Love the flavors and taste!

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- Jen says
  
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  Thanks so much!
  
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Natalia says

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I prepared the fiesta lime chicken tonight. Wow, wow, wow. It is SO GOOD. The chicken marinade is fantastic and the advocado salsa is super yummy. I absolutely love your recipes. And I also love your kindness and personality.

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- Jen says
  
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  Thank you for making my day Natalia, what a thoughtful comment! I’m so pleased you loved this recipe as well!
  
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Jan says

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I made this tonight my husband and I loved it. I will be making it again. For us and guests. Great flavor. I am now following her now. Thank you for a great dinner.

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- Jen says
  
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  Welcome to my site Jan and thanks for following along! I’m so pleased you loved this recipe!
  
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Kat says

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What is the calorie count for this recipe?

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- Jen says
  
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  You can calculate it here: https://www.myfitnesspal.com/recipe/calculator
  
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Janelle Lim says

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Would you mind sharing what brand your grill plan is?

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- Jen says
  
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  No problem, it is a Le Creuset. Enjoy!
  
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Tara says

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This was really good and really easy. Loved the salsa. Didn’t use the jalapeño- didn’t have it. Thank you!

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- Jen says
  
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  Thank you so much, Tara! I am so happy you loved the salsa!
  
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  - Pat Nicholson says
    
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    Hi Jen, I’m making this tomorrow and plan to marinate the chicken about 4 hours. I see there’s quite a bit of salt in the rub – Do you have any concerns about the chicken becoming mushy marinating with that much salt for so long?
    
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    - Jen says
      
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      Hi Pat! Thank you for your interest in this recipe! Great question—no need to worry about it becoming mushy with a 4-hour marinade. That amount of time is actually pretty ideal for flavor without affecting the texture. If anything, just make sure it’s refrigerated while marinating, and you’ll get juicy, well-seasoned chicken with great flavor!
      
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Susan says

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This was fabulous. I used some frozen fire roasted corn from Trader Joe’s. We served lemon rice pilaf and some tropical margarita’s. Fun night!

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- Jen says
  
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  I’m so glad you loved it, your meal sounds delicious!
  
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Ann says

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I made this for my family tonight and it was delicious. Everyone gave it a thumbs up!

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- Jen says
  
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  Thank you so much, Ann, I am thrilled this was a hit with everyone! Thanks for the awesome review!
  
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Marilyn says

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This was so good. My husband took one bite, and said this a keeper. Followed the recipe as written.

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- Jen says
  
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  Yay! Thank you so much, Marilyn! I am so happy this is a keeper!
  
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Ellen says

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Lovely recipe. We aren’t fond of smoked paprika, so left it out. Will make again.

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- Jen says
  
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  Thank you! I am so pleased it will be a repeat!
  
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Christine R Williamson says

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I enjoy the optional dishes that can be made with this recipe. This is on my To Do menu list.

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- Jen says
  
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  I’m glad you enjoy it! I hope you love this recipe!
  
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Maria says

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Red Lobster used to make a delicious dish they called Aztec Chicken. It had what they called a Tequila sauce and fried tortilla strips. It was sooo good. But then they suddenly stopped making it. Did you ever try it? I wonder if this is a similar chicken. Or a base I could use to try and copy the recipe.

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- Jen says
  
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  I’m sorry I never tried it!
  
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Reese Fahey says

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Last night, I made this for dinner. Whoa, it IS SO GOOD!!

An adult daughter of mine shared dinner with me, and when I asked if it was a good copycat recipe, she laughed and told me it’s “much better than Applebee’s version”. She wasn’t wrong.

The chicken was so flavorful, and still moist. I had it hang in the marinade in the fridge for 3.5 hours. The flavors permeated the meat beautifully.

I sliced it into thin strips, piled them into soft tortillas, and topped with mexi-ranch sauce. I served it with my Mexican rice.

Darn glad I doubled this recipe.

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- Jen says
  
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  Hi Reese! Thank you so much for your awesome review! I am thrilled that you loved the flavors of this recipe and that it didn’t disappoint! Good idea to double it so that you can enjoy it for even longer 🙂
  
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christine says

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Absolutely delicious! I didn’t have limes, so I used fresh lemons (from the tree, not the supermarket) and the recipe was amazing. Will try limes next time, but this is a keeper. Thanks!

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- Jen says
  
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  Hi Christine! I’m so happy to hear that it turned out amazing! Fresh lemons off the tree? How delicious!
  
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B says

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This has been an absolute family FAVORITE for several years. Haven’t tried one of your recipes yet that hasn’t been a hit!

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- Jen says
  
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  Thank you so much B for your glowing review! It’s so awesome to hear that this is a family favorite!
  
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Dawn says

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Hi, Jennifer
This weekend marks 46 years I’ve been cooking for my husband in between working full-time. Tonight I thought I’d expand my repertoire a little when I happened upon your site. The tangy sweetness of the marinade and the yummy kick of the salsa was so enjoyable. Thank you! It was a hit! Looking forward to checking out your other recipes.

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- Jen says
  
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  Wow Dawn! Congratulations on your 46th anniversary! That’s amazing! I’m so glad that this recipe was a win! I hope you find many other recipes to enjoy with your husband!
  
  Reply
Julie Acosta says

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Haven’t tried yet as I just came across this recipe. Any thoughts on how this might be on salmon?

Reply
- Jen says
  
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  Hi Julie! Thank you for your interest in this recipe! I think it would be delicious on salmon! The lime, spices, cheese, and avocado pair really well with salmon’s rich flavor. I would just reduce the marinating time to about 30 minutes since the lime juice can start to affect the texture of fish if left too long. If you try it, I’d love to hear how it turns out!
  
  Reply

Fiesta Lime Chicken with Avocado Salsa

Fiesta Lime Chicken Recipe Ingredients

HOW TO MAKE FIESTA LIME CHICKEN

STEP 1: Pound chicken to an even thickness

STEP 2: MAKE WET RUB

STEP 3: Marinate Chicken

STEP 4: Cook chicken

TO COOK CHICKEN ON THE STOVETOP

TO COOK CHICKEN ON THE GRILL

Fiesta Lime Chicken Recipe Tips

What to Serve with Fiesta Lime Chicken

What else can I MAKE WITH FIESTA LIME CHICKEN?

fiesta lime chicken Applebee’s

Chicken with Avocado storage

What Can I Prep Ahead for Fiesta Avocado Salsa Chicken?

CAN I FREEZE FIESTA LIME CHICKEN?

How to Reheat Chicken with Avocado Salsa

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Tools Used in This Recipe

How to Make Fiesta Lime Chicken

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Ingredients

Fiesta Lime Rub

Avocado Salsa

Instructions

Fiesta Lime Chicken

STOVETOP DIRECTIONS

GRILLING DIRECTIONS

Avocado Salsa

Notes

STORAGE:

PREP AHEAD:

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