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Restaurant-Style Tequila Lime Chicken
Restaurant-Style Tequila Lime Chicken
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
170 minutes
Succulent broiled chicken marinated in spicy flavors inspired by a famous restaurant's Tequila Lime Chicken. Serve with rice and fresh pico de gallo salsa for a delicious meal.
Ingredients:
  • 0.33333334326744 cup teriyaki sauce
  • 2 tablespoons lime juice
  • 2 teaspoons minced garlic
  • 1 teaspoon liquid smoke flavoring
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon tequila
  • 4 skinless, boneless chicken breast halves
  • 0.25 cup mayonnaise
  • 0.25 cup sour cream
  • 1 tablespoon milk
  • 2 teaspoons minced tomato
  • 1.5 teaspoons chopped green chile peppers
  • 1 teaspoon minced onion
  • 0.25 teaspoon dried parsley
  • 0.25 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:
  • In a medium glass bowl, mix water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger, and tequila. Add chicken, coat well, cover, and refrigerate for 2 to 3 hours.
  • Prepare the Mexi-Ranch Dressing by combining 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. Stir well until smooth, cover, and refrigerate until ready to use.
  • Preheat your oven's broiler with the rack positioned 6 inches from the heat source, or preheat an outdoor grill to medium-high heat and lightly oil the grate.
  • Take the chicken out of the marinade, making sure to get rid of any excess marinade. Grill or broil the chicken for 3 to 5 minutes on each side until it's fully cooked and the juices are clear.
  • In a 9x13-inch baking dish, layer the cooked chicken with Mexi-Ranch dressing and sprinkle each piece with 1/4 cup of cheese blend. Broil in the preheated oven for 2 to 3 minutes until the cheese is melted.
  • Layer each plate with a generous 1/2 cup of crumbled corn chips or tortilla strips. Top each plate with a succulent chicken breast and serve.

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