Restaurant-Style Tequila Lime Chicken

Restaurant-Style Tequila Lime Chicken

Recipe by Robbie Rice from allrecipes.com

Dinner 3 Hr. 50 Mins.

Ingredients

4

4 servings

  • 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

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.

Nutritional Facts

Per 4 servings

  • Calories: 1030
  • Carbohydrate: 68g
  • Fat: 65g
  • Fiber: 5g
  • Protein: 41g
  • Sugar: 8g

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