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Restaurant-Style Tequila Lime Chicken

Restaurant-Style Tequila Lime Chicken

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    2 h 50 m
Robbie Rice

Robbie Rice

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.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 1030 kcal
  • 51%
  • Fat:
  • 64.9 g
  • 100%
  • Carbs:
  • 68g
  • 22%
  • Protein:
  • 40.8 g
  • 82%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 2334 mg
  • 93%

Based on a 2,000 calorie diet

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Directions

  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.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

cricketphx
87

cricketphx

10/1/2006

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. At the restaurant, if they would run out of the sauce, they would make it by hand by simply mixing equal parts ranch dressing and salsa, then adding a bit of chopped cilantro. This is what I do and it is delicious. I follow the recipe exactly otherwise and this is one of my family's favorite meals. Also, if you want it to taste like the restaurant version, you MUST use liquid smoke.

Cristionas
56

Cristionas

5/13/2003

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 they do ;-)

ORANGEWHIP
34

ORANGEWHIP

1/25/2004

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 no fat sour cream and I cannot tell the difference what-so-ever! Because I BBQ the chicken, I don't add the liquid smoke, and I also substitute the tomato, peppers and onions with a heaping tablespoon of salsa. Other than that I keep the recipe as is and we LOVE it! I would hate to be the restaurant near us that serves this dish because I haven't returned once to the restaurant to have this dish once I found this receipe!

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