Tequila Lime Chicken

A tender boneless chicken breast marinated with lime juice and tequila flavors and grilled. Served on a bed of crisp tortilla strips. Topped with a Mexi-ranch and Jack-cheddar sauce. Served with Southwest rice and pico de gallo.

Tequila Lime Chicken

Photo by Tufgrlz B.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Marinade:

  • 1

    cup water

  • cup teriyaki sauce

  • 2

    Tbs. lime juice

  • 2

    tsp. mnced garlic

  • 1

    tsp. liquid mesquite smoke

  • ½

    tsp. salt

  • ¼

    tsp. ground ginger

  • ¼

    tsp. tequilla

  • 4

    skinless chicken breast fillets

  • Mexi-Ranch sauce:

  • ¼

    cup mayonnaise

  • ¼

    cup sour cream

  • 1

    Tbs. milk

  • 2

    tsp. minced tomato

  • tsp. white vinegar

  • 1

    tsp. minced canned jalapeno slices (nacho slices)

  • 1

    tsp. minced onion

  • ¼

    tsp. dried parsley

  • ¼

    tsp. Tabasco pepper sauce

  • tsp. salt

  • tsp. dried dill weed

  • tsp. paprika

  • tsp. cayenne pepper

  • tsp. ground cumin

  • tsp. chili powder

  • dash of garlic powder

  • dash ground black pepper

  • 1

    cup shredded Cheddar/Monterey Jack cheese blend

  • 2

    cups crumbled tortilla chips or friend tortilla strips

Directions

1. Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for 2 to 3 hours. 2. Make the Mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover the dressing and chill until its needed. 3. When you are ready to prepare the entree, preheat the oven to high broil. Also, prehead your BBQ or indoor grill to high heat. When the grill is hot, cook the marinated breasts for 3 to 5 minutes per side, or until they're done. 4. Arrange cooked chicken in a 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. 5. Spread on bed of 1/2 cup of the tortilla chips or crumbled tortilla strips on each of the four plates. Slide a chicken breast on to the chips on each plate and serve with your choice of rice, adn pico de gallo or salsa.


Nutrition

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