Tequila Lime Chicken Recipe

Name: Tequila Lime Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (225 ml) water; 1/3 cup (80 ml) teriyaki sauce; 2 tbsp (30 ml) lime juice; 2 tsp (10 ml) minced garlic; 1 tsp (5 ml) mesquite liquid smoke flavoring; 1/2 tsp (2 ml) salt; 1/4 tsp (1 ml) ground ginger; 1/4 tsp (1 ml) tequila; 4 chicken breast fillets; 1/4 cup (60 ml) mayonnaise; 1/4 cup (60 ml) sour cream; 1 tbsp (15 ml) milk; 2 tsp (10 ml) minced tomato; 1-1/2 tsp (7 ml) white vinegar; 1 tsp (5 ml) minced canned jalapeno slices (nacho slices); 1 tsp (5 ml) minced onion; 1/4 tsp (1 ml) dried parsley; 1/4 tsp (1 ml) Tabasco pepper sauce; 1/8 tsp (1 ml) salt; 1/8 tsp (1 ml) dried dill weed; 1/8 tsp (1 ml) paprika; 1/8 tsp (1 ml) cayenne pepper; 1/8 tsp (1 ml) cumin; 1/8 tsp (1 ml) chili powder; dash garlic powder; dash ground black pepper; 1 cup (225 ml) shredded cheddar/Monterey Jack cheese blend; 2 cups (475 ml) crumbled corn chips or fried tortilla strips (see tidbits); rice, optional; pico de gallo or salsa, optional

Servings: persons

1 cup (225 ml) water
1/3 cup (80 ml) teriyaki sauce
2 tbsp (30 ml) lime juice
2 tsp (10 ml) minced garlic
1 tsp (5 ml) mesquite liquid smoke flavoring
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) ground ginger
1/4 tsp (1 ml) tequila
4 chicken breast fillets
1/4 cup (60 ml) mayonnaise
1/4 cup (60 ml) sour cream
1 tbsp (15 ml) milk
2 tsp (10 ml) minced tomato
1-1/2 tsp (7 ml) white vinegar
1 tsp (5 ml) minced canned jalapeno slices (nacho slices)
1 tsp (5 ml) minced onion
1/4 tsp (1 ml) dried parsley
1/4 tsp (1 ml) Tabasco pepper sauce
1/8 tsp (1 ml) salt
1/8 tsp (1 ml) dried dill weed
1/8 tsp (1 ml) paprika
1/8 tsp (1 ml) cayenne pepper
1/8 tsp (1 ml) cumin
1/8 tsp (1 ml) chili powder
dash garlic powder
dash ground black pepper
1 cup (225 ml) shredded cheddar/Monterey Jack cheese blend
2 cups (475 ml) crumbled corn chips or fried tortilla strips (see tidbits)
rice, optional
pico de gallo or salsa, optional
tortillas
2 cups (475 ml) oil

1
Prepare marinade by combining marinade ingredients in a medium bowl.
2
Add the chicken to the bowl, cover and chill for 2 to 3 hours.
3
Make the Mexi-ranch dressing by combining all of the ingredients in a medium bowl.
4
Mix well until smooth, then cover dressing and chill it until needed.
5
When you are ready to prepare the entree, preheat the oven to high broil.
6
Also, preheat your barbecue or indoor grill to high heat.
7
When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're done.
8
Arrange the cooked chicken in a baking pan.
9
Spread a layer of Mexi-ranch dressing over each piece of chicken (you'll have plenty left over), followed by 1/4 cup (60 ml) of the shredded cheese blend.
10
Broil the chicken for 2 to 3 minutes, or just until the cheese has melted.
11
Spread a bed of 1/2 cup (125 ml) of the tortilla strips or crumbled corn chips on each of four plates.
12
Slide a chicken breast onto the chips on each plate and serve with your choice of rice, and pico de gallo, or salsa.
13
Crumbling store-bought tortilla chips is the easy way to make the bed of crunchy chips that the tequila lime chicken rests on.
14
But, you can make tortilla strips like those served at the restaurant by cutting a stack of eight 6-inch corn tortillas in half.
15
Stack the halves on top of each other and slice the tortillas into thin strips.
16
Fry the tortilla strips in 2 cups (475 ml) of oil preheated in a large skillet for 3 to 5 minutes or until crispy.
17
Salt lightly and cool on paper towels to drain.

1589

kcal

Calories

149

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: 1 cup (225 ml) water, 1/3 cup (80 ml) teriyaki sauce, 2 tbsp (30 ml) lime juice, 2 tsp (10 ml) minced garlic, and more.

Yes, Tequila Lime Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tequila Lime Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions