Description
This spicy, marinated broiled chicken dish is the same as that of a well-known restaurant chain’s Tequila Lime Chicken. Enjoy! Serve with rice and pico de gallo salsa, if desired.
Ingredients
- 1 cup water
- ⅓ cup teriyaki sauce
- 2 tablespoons lime juice
- 2 teaspoons minced garlic
- 1 teaspoon liquid smoke flavoring
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon tequila
- 4 skinless, boneless chicken breast halves
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon milk
- 2 teaspoons minced tomato
- 1 ½ teaspoons chopped green chile peppers
- 1 teaspoon minced onion
- ¼ teaspoon dried parsley
- ¼ teaspoon hot pepper sauce
- 1 pinch salt
- 1 pinch dried dill weed
- 1 pinch paprika
- 1 pinch cayenne pepper
- 1 pinch ground cumin
- 1 pinch chili powder
- 1 pinch ground black pepper
- 1 cup shredded Cheddar/Monterey Jack cheese blend
- 2 cups crumbled corn chips
Instructions
- Combine water
- teriyaki sauce
- lime juice
- garlic
- liquid smoke
- salt
- ginger
- and tequila in a medium nonporous glass bowl and mix all together. Add chicken and turn to coat; cover bowl and refrigerate for 2 to 3 hours.
- Meanwhile
- make the Mexi-Ranch Dressing: mix mayonnaise
- sour cream
- milk
- tomato
- peppers
- onion
- parsley
- hot pepper sauce
- salt
- dill weed
- paprika
- cayenne pepper
- cumin
- chili powder
- and ground black pepper in a medium bowl and mix well until smooth. Cover bowl and chill until needed.
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler
- or preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from marinade
- discarding any remaining marinade. Grill or broil chicken for 3 to 5 minutes per side
- or until chicken is cooked through and juices run clear.
- Arrange cooked chicken in a 9×13-inch baking dish. Spread a layer of Mexi-Ranch dressing over each piece of chicken
- followed by 1/4 cup of cheese blend. Broil in preheated oven for 2 to 3 minutes
- or just until cheese has melted.
- Spread a bed of about 1/2 cup crumbled corn chips or tortilla strips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 2 hrs 50 mins
Servings: 4