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Dorothy Thomas

Red Robin Ensenada Chicken Recipe

A delicious copycat of Red Robin’s famous Ensenada Chicken, featuring juicy grilled chicken breasts topped with melted pepper jack cheese, fresh pico de gallo, and a creamy cilantro-lime sauce. Perfect for a restaurant-quality meal at home!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 (6 oz each) Boneless, skinless chicken breasts
  • 2 tbsp Olive oil
  • 2 tbsp Lime juice (fresh)
  • 1 tsp Garlic powder
  • 1 tsp Cumin
  • To taste Salt & black pepper
  • 4 slices Pepper jack cheese (sliced)
Pico de Gallo
  • 1 cup Diced tomatoes
  • ½ cup Diced red onion
  • ¼ cup Fresh cilantro (chopped)
  • 1 tbsp Jalapeño (minced)
  • 1 tbsp Lime juice
  • ½ tsp Salt
Cilantro Lime Sauce
  • ½ cup Sour cream
  • ¼ cup Mayonnaise
  • ¼ cup Fresh cilantro (chopped)
  • 1 tbsp Lime juice
  • 1 clove Garlic (minced)
  • ½ tsp Salt

Equipment

  • Grill (or stovetop grill pan)
  • Mixing bowls
  • Blender (for sauce)
  • Knife & cutting board

Method
 

  1. In a bowl, mix olive oil, lime juice, garlic powder, cumin, salt, and pepper.
  2. Coat chicken breasts evenly and let marinate for at least 15 minutes (or up to 2 hours).
  3. Combine diced tomatoes, red onion, cilantro, jalapeño, lime juice, and salt in a bowl.
  4. Refrigerate until ready to use.
  5. Blend sour cream, mayonnaise, cilantro, lime juice, garlic, and salt until smooth.
  6. Chill until serving.
  7. Preheat grill or grill pan to medium-high heat.
  8. Cook chicken for 6-7 minutes per side, until internal temperature reaches 165°F.
  9. In the last minute, top each breast with a slice of pepper jack cheese to melt.
  10. Place grilled chicken on a plate.
  11. Top with pico de gallo and drizzle with cilantro lime sauce.
  12. Serve with warm tortillas, rice, or a side salad.

Notes

  • For extra heat: Add more jalapeño to the pico or sauce.
  • Grill alternative: Bake at 375°F for 25-30 minutes if needed.
  • Make ahead: Pico and sauce can be prepared a day in advance.