TEQUILA LIME CHICKEN

By á-1459

Ingredients

• Marinate:
• 1 cup water
• 1/3 cup teriyaki sauce
• 2 tbsp lime juice
• 2 tsp minced garlic
• 1 tsp Mesquite liquid smoke
• ½ tsp salt
• 1/4 tsp ground ginger
• 1/4 cup tequila (chicken stock)
• 4 Chicken breast fillets
• Mexi-Ranch Dressing:
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp milk
• 2 tsp minced tomato
• 1 ½ tsp white vinegar
• 1 tsp minced jalapeno peppers
• 1 tsp minced onion
• 1/4 tsp dried parsley
• 1/4 tsp tabasco sauce
• 1/8 tsp salt
• 1/8 tsp dried dill weed
• 1/8 tsp paprika
• 1/8 tsp cayenne pepper
• 1/8 tsp cumin
• 1/8 tsp chili powder
• Dash garlic powder
• Dash pepper
• 1 cup shredded cheddar/Monterey jack cheese blend
• 2 cups crumbled corn chips

Preparation

Step 1

(Be sure you don’t marinate the chicken longer than 4 hours or the citric acid in the lime juice may toughen the chicken).


Prepare marinate by combining ingredients in a medium bowl; add chicken, cover and chill for no more than 4 hours. Make the Mexi-Ranch Dressing by combining all ingredients in a medium bowl. Mix well until smooth. Cover and chill until needed. When ready, preheat oven to a high broil; also preheat grill on high heat. When hot, cook marinated chicken breast for 3 to 5 minutes per side or until done. Arrange cooked chicken in baking pan. Spread a layer of mexi-ranch dressing over each piece of chicken (you’ll have plenty left over), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes or just until the cheese has melted. Spread a bed of ½ cup of the tortilla strips or crumbled corn chips on each of four plates. Slide a chicken breast onto the chips on each plate and serve with your choice of rice, and pico de gallo, or salsa.

Making fried tortilla strips:

Crumbling store-bought tortilla chips is the easy way to make the bed of crunchy chips that the tequila lime chicken rests on. But, you can make tortilla strips like those served at restaurants by cutting a stack of eight 6-inch corn tortillas in half. Stack the halves on top of each other and slice the tortillas into thin strips. Fry the tortilla strips in 2 cups preheated oil in a large skillet for 3 to 5 minutes or until crispy. Salt lightly and drain on paper towels.