Restaurant-Style Tequila Lime Chicken

Restaurant-Style Tequila Lime Chicken

184
Robbie Rice 178

"This spicy, marinated broiled chicken dish is the same as that of a well-known restaurant chain's Tequila Lime Chicken. Enjoy! Serve with rice and pico de gallo salsa, if desired."

Ingredients

2 h 50 m {{adjustedServings}} servings 1030 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1030 kcal
  • 51%
  • Fat:
  • 64.9 g
  • 100%
  • Carbs:
  • 68g
  • 22%
  • Protein:
  • 40.8 g
  • 82%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 2237 mg
  • 89%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
  • Cook's Note:
  • 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 batches in 2 cups of oil, preheated in a large skillet, for 3 to 5 minutes or until crispy. Salt lightly and cool on paper towels to drain.
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Reviews

184
  1. 236 Ratings

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I actually got this recipe from another website - and in the "tips" section, a person who had worked at this particular restaurant said that they were making the mexi-ranch dressing way too hard...

This is a very good recipe, but the mex sauce really doesn't need to be all that complicated. Just do it like they do.. Just mix ranch dressing and your fav salsa together. Really thats all t...

By far my favorite recipe I have ever found on the Internet. The first 2 or 3 times I made it I used regular Mayo and Sour Cream, but now that we are watching what we eat I used light mayo and n...