Mexican Grilled Chicken with Cheese Sauce
Description
This Mexican Grilled Chicken with Cheese Sauce is juicy, smoky, and packed with flavors of lime, garlic, and traditional Mexican spices. It’s finished with a creamy, rich, slightly spicy cheese sauce poured over the top. Perfect for a weeknight dinner or a backyard cookout, this dish feels indulgent but is easy to make. Serve it with rice, tortillas, or a fresh salad!
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons lime juice (freshly squeezed)
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon onion powder
½ teaspoon oregano
½ teaspoon salt
½ teaspoon black pepper
For the Cheese Sauce:
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk (whole milk preferred)
1 cup shredded Mexican blend cheese (or cheddar and Monterey jack mix)
¼ teaspoon cayenne pepper (optional for spice)
¼ teaspoon garlic powder
Salt to taste
Optional Toppings:
Fresh cilantro, chopped
Jalapenos, sliced
Diced tomatoes
Avocado slices
Lime wedges
Instructions
1. Marinate the Chicken
In a bowl, whisk together olive oil, lime juice, garlic, and all the spices.
Place the chicken breasts in a large resealable bag or shallow dish.
Pour the marinade over the chicken. Seal and refrigerate for at least 30 minutes (preferably 2 hours for maximum flavor).
2. Grill the Chicken
Preheat the grill to medium-high heat (about 400°F / 200°C).
Remove the chicken from the marinade and let the excess drip off.
Grill the chicken for 5–7 minutes per side, or until internal temperature reaches 165°F (74°C) and grill marks appear.
Remove from grill and rest for 5 minutes.
3. Make the Cheese Sauce
In a saucepan, melt the olive oil over medium heat.
Whisk in the flour and cook for 1 minute to form a roux.
Gradually whisk in the milk, stirring constantly to avoid lumps.
Bring to a simmer and cook until slightly thickened, about 3–4 minutes.
Remove from heat and stir in the shredded cheese, cayenne, garlic powder, and salt. Stir until melted and smooth.
4. Assemble
Place grilled chicken on a plate.
Generously spoon the warm cheese sauce over the chicken.
Garnish with optional toppings if desired.
Timing
Task Time
Marinating Chicken 30 min–2 hours
Grilling Chicken 10–15 minutes
Making Cheese Sauce 5–7 minutes
Total Active Cooking 15–20 minutes
Overall Time (with marination) 45 min – 2.5 hours
Nutritional Information (per serving, assuming 4 servings)
Nutrient Amount
Calories 450–500 kcal
Protein 40–45 g
Fat 25–30 g
Carbohydrates 5–8 g
Fiber 0.5–1 g
Sugars 3–5 g
Sodium 600–700 mg
Note: This varies based on the type of cheese used and any toppings added.
Q&A Section
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs stay even juicier and are packed with flavor. Just adjust grilling time slightly (maybe 7–8 minutes per side).
Q: What cheese is best for the sauce?
A: A Mexican blend (cheddar, Monterey Jack, Asadero, and Queso Quesadilla) melts beautifully. You can also use just cheddar for a sharper flavor.
Q: Can I make this without a grill?
A: Yes! You can use a grill pan on the stovetop or bake the chicken at 400°F (200°C) for about 20–25 minutes.
Q: How spicy is this dish?
A: Mild to medium. To make it spicier, add extra cayenne to the cheese sauce or top with jalapeños.
Q: How to store leftovers?
A: Store chicken and sauce separately in airtight containers in the fridge for up to 3 days. Reheat gently, adding a splash of milk to thin the cheese sauce if needed.
Would you also like
a printable recipe card or meal prep variations for it?
(Like making it into a burrito bowl or tacos!)
Let me know