Restaurant-Style Tequila Lime Chicken Recipe

Restaurant-Style Tequila Lime Chicken Recipes

  • PREP 30 mins
  • COOK 20 mins
  • READY IN 2 hrs 50 mins 


Original recipe makes 4 servings
  • 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

  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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