Restaurant-Style Tequila Lime Chicken recipe
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Ingredients
- 1 cup water ⅓ cup teriyaki sauce 2 tablespoons lime juice 2 teaspoons minced garlic 1 teaspoon liquid smoke flavoring ½ teaspoon salt ¼ teaspoon ground ginger ¼ teaspoon tequila 4 skinless, boneless chicken breast halves ¼ cup mayonnaise ¼ cup sour cream 1 tablespoon milk 2 teaspoons minced tomato 1 ½ teaspoons chopped green chile peppers 1 teaspoon minced onion ¼ teaspoon dried parsley ¼ 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
Nutrition Info
- 1029.8 caloriescarbohydrate: 68 gcholesterol: 98.3 mgfat: 64.9 gfiber: 4.5 gprotein: 40.8 gsaturatedFat: 14.9 gservingSize: -sodium: 2237.2 mgsugar: 8.1 gtransFat: : -unsaturatedFat: : -
Directions Restaurant-Style Tequila Lime Chicken
Directions
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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.
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.
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.
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.
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.
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.