Restaurant Style Tequila Lime Chicken is delicious! It comes out so tender. The sauce is really tasty, and goes very well with the chicken. My only problem with it is that the liquid smoke taste is a little strong. Restaurant Style Tequila Lime Chicken

Ingredients of Restaurant Style Tequila Lime Chicken

1 cup water

1/3 cup teriyaki sauce

2 tablespoons lime juice

2 teaspoons minced garlic

1 teaspoon liquid smoke flavoring

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon tequila

4 skinless, boneless chicken breast halves

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon milk

2 teaspoons minced tomato

1 1/2 teaspoons chopped green chile peppers

1 teaspoon minced onion

1/4 teaspoon dried parsley

1/4 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

Preparation of Restaurant Style Tequila Lime Chicken

To Marinate: Combine the 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.

To Make Mexi-Ranch Dressing: Combine the 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.

Preheat oven to Grill/Broil.

Remove chicken from marinade, discarding any remaining marinade. Grill/broil chicken for 3 to 5 minutes per side, or until 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 on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.