Tequila Lime Chicken2014-04-06
- Servings : 1 or 2
Similar in its tex-mex style as the fiesta chicken this recipe is slightly more intensive, but again, with great effort you get great rewards.
- 1 or 2 skinless, boneless chicken breast halves
- ½ cup water
- ⅓ cup teriyaki sauce or soy sauce
- 2 tablespoons lime juice
- 2 teaspoons minced garlic
- 1 teaspoon liquid smoke flavoring
- 1 teaspoon tequila
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ cup ranch dressing
- 3 Tablespoons chunky salsa
- 1 pinch chili powder
- 1 pinch salt
- ½ cup shredded Cheddar/Monterey Jack cheese blend
Marinate by combineing 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 the Mexi-Ranch dressing combine the ranch dressing, salsa, chili powder and salt 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 on a baking sheet. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by a layer of the cheese blend. Broil in preheated oven for 2 to 3 minutes, or just until cheese has melted.
Serve hot with salsa and a margarita.