Restaurant-Style Tequila Lime Chicken
Serves: 6
Brad Rosenbaum
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
45
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Water1 cup
Teriyaki Sauce2 tbsps
Lime Juice2 tsps
Garlic (minced)1 tsp
Liquid Smoke (flavoring)1 pinch
Salt1 tsp
Ground Ginger1 tsp
Tequila1 cup
Mayonnaise1 cup
Sour Cream1 tbsp
Milk2 tsps
Tomato (minced)1 tsp
Onion (minced)1 tsp
Dried Parsley1 tsp
Hot Pepper Sauce1 pinch
Paprika1 pinch
Cayenne Pepper1 pinch
Ground Cumin1 pinch
Chili Powder1 pinch
Ground Black Pepper1 cup
Cheddar (shredded)2 cups
Corn Chip (crumbled)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
2
Add chicken and turn to coat; cover bowl and refrigerate for 2 to 3 hours
3
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
4
Cover bowl and chill until needed
5
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
6
Remove chicken from marinade, discarding any remaining marinade
7
Grill or broil chicken for 3 to 5 minutes per side, or until chicken is cooked through and juices run clear
8
Arrange cooked chicken in a 9x13-inch baking dish
9
Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by 1/4 cup of cheese blend
10
Broil in preheated oven for 2 to 3 minutes, or just until cheese has melted
11
Spread a bed of about 1/2 cup crumbled corn chips or tortilla strips on each of 4 plates
12
Slide a chicken breast onto the chips on each plate and serve