Restaurant-Style Tequila Lime Chicken

Name: Restaurant-Style Tequila Lime Chicken
Total time: 170
Yield: 4
Ingredients: 1 cup water; 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

Recipe by Robbie Rice from allrecipes.com

Dinner 3 Hr. 50 Mins.

Ingredients

4 servings

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1 cup water
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0.33333334326744 cup teriyaki sauce
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2 tablespoons lime juice
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2 teaspoons minced garlic
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1 teaspoon liquid smoke flavoring
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0.5 teaspoon salt
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0.25 teaspoon ground ginger
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0.25 teaspoon tequila
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4 skinless, boneless chicken breast halves
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0.25 cup mayonnaise
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0.25 cup sour cream
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1 tablespoon milk
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2 teaspoons minced tomato

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1.5 teaspoons chopped green chile peppers
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1 teaspoon minced onion
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0.25 teaspoon dried parsley
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0.25 teaspoon hot pepper sauce
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1 pinch salt
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1 pinch dried dill weed
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1 pinch paprika
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1 pinch cayenne pepper
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1 pinch ground cumin
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1 pinch chili powder
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1 pinch ground black pepper
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1 cup shredded Cheddar/Monterey Jack cheese blend
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2 cups crumbled corn chips

Instructions

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.