Name: Restaurant-Style Tequila Lime Chicken
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Water - 1 cup; Teriyaki sauce - ⅓ cup; Lime juice - 2 tablespoons; Minced garlic - 2 teaspoons; Liquid smoke flavoring - 1 teaspoon; Salt - ½ teaspoon; Ground ginger - ¼ teaspoon; Tequila - ¼ teaspoon; Skinless, boneless chicken breast halves - 4; Mayonnaise - ¼ cup; Sour cream - ¼ cup; Milk - 1 tablespoon; Minced tomato - 2 teaspoons; Chopped green chile peppers - 1 ½ teaspoons; Minced onion - 1 teaspoon; Dried parsley - ¼ teaspoon; Hot pepper sauce - ¼ teaspoon; 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 pinch; Shredded Cheddar/Monterey Jack cheese blend - 1 cup; Crumbled corn chips - 2 cups

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Restaurant-Style Tequila Lime Chicken

1. Water - 1 cup

2. Teriyaki sauce - ⅓ cup

3. Lime juice - 2 tablespoons

4. Minced garlic - 2 teaspoons

5. Liquid smoke flavoring - 1 teaspoon

6. Salt - ½ teaspoon

7. Ground ginger - ¼ teaspoon

8. Tequila - ¼ teaspoon

9. Skinless, boneless chicken breast halves - 4

10. Mayonnaise - ¼ cup

11. Sour cream - ¼ cup

12. Milk - 1 tablespoon

13. Minced tomato - 2 teaspoons

14. Chopped green chile peppers - 1 ½ teaspoons

15. Minced onion - 1 teaspoon

16. Dried parsley - ¼ teaspoon

17. Hot pepper sauce - ¼ teaspoon

18. Salt - 1 pinch

19. Dried dill weed - 1 pinch

20. Paprika - 1 pinch

21. Cayenne pepper - 1 pinch

22. Ground cumin - 1 pinch

23. Chili powder - 1 pinch

24. Ground black pepper - 1 pinch

25. Shredded Cheddar/Monterey Jack cheese blend - 1 cup

26. Crumbled corn chips - 2 cups

How to cook deliciously - Restaurant-Style Tequila Lime Chicken

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.