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Restaurant-Style Tequila Lime Chicken

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.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Course lunch/dinner
Cuisine Mexican
Servings 4 people
Calories 2682.7 kcal

Equipment

  • 1 Medium Nonporous Bowl For marinating the chicken.
  • 1 Medium Mixing Bowl For preparing the Mexi-Ranch dressing.
  • 1 Whisk For thoroughly combining dressing ingredients.
  • 1 Broiler Pan or Grill For cooking the chicken breasts.
  • 1 9x13 inch Baking Dish For the final assembly and broiling of the chicken.

Ingredients
  

Main

  • 1 cup water
  • ⅓ cup teriyaki sauce
  • 2 tablespoons lime juice
  • 2 teaspoons minced garlic
  • 1 teaspoon liquid smoke flavoring
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • ¼ teaspoon tequila
  • 4 skinless boneless chicken breast halves
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon milk
  • 2 teaspoons minced tomato
  • 1 ½ teaspoons chopped green chile peppers
  • 1 teaspoon minced onion
  • ¼ teaspoon dried parsley
  • ¼ 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

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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 or tortilla strips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.

Notes

To achieve optimal flavor, ensure the chicken marinates for the full 2-3 hours; however, avoid over-marinating, as the lime juice can begin to denature the protein. When broiling or grilling, aim for a good char while keeping the chicken moist—internal temperature should reach 165°F (74°C). For the Mexi-Ranch dressing, finely mince the tomato, peppers, and onion, or pulse briefly in a food processor for a smoother consistency. When broiling the cheese, watch carefully to prevent burning; a golden, bubbly top is ideal. Serve immediately after broiling to enjoy the melted cheese and crisp corn chips.