Restaurant-Style Tequila Lime Chicken |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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:
chicken marinade |
1 cup water |
1/3 cup teriyaki sauce |
2 tablespoons lime juice |
2 teaspoons minced garlic |
1 teaspoon liquid smoke flavoring |
1/2 teaspoon salt |
1/4 teaspoon ground ginger |
1/4 teaspoon tequila |
4 skinless, boneless chicken breast halves |
mexi-ranch dressing |
1/4 cup mayonnaise |
1/4 cup sour cream |
1 tablespoon milk |
2 teaspoons minced tomato |
1 1/2 teaspoons chopped green chile peppers |
1 teaspoon minced onion |
1/4 teaspoon dried parsley |
1/4 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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Arrange cooked chicken in a 9x13-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.
6. 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.
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