Tequila-Lime Chicken with Mexi-Ranch and Cheese

Name: Tequila-Lime Chicken with Mexi-Ranch and Cheese
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 1 pinch Black Pepper; 1 pinch Cayenne Pepper; 4 whole Chicken Breast; 1 pinch Chili Powder; 2 cups Corn Chips; 1 pinch Dried Dill; 0.25 tsp Dried Parsley; 1.5 tsp Green Chile; 1 pinch Ground Cumin; 0.25 tsp Ground Ginger; 0.25 tsp Hot Sauce; 2 tbsp Lime Juice; 1 tsp Liquid Smoke; 0.25 cup Mayonnaise; 1 tbsp Milk; 2 tsp Minced Garlic; 1 tsp Onion; 1 pinch Paprika; 0.5 tsp Salt; 1 cup Shredded Cheese Blend; 0.25 cup Sour Cream; 0.25 tsp Tequila Cocktail; 0.33 cup Teriyaki Sauce; 2 tsp Tomato; 1 cup Water

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican High-Protein 💪Comfort-Food Anabolic Diet

Tequila-Lime Chicken with Mexi-Ranch and Cheese balances bright lime and smoky tequila notes with savory garlic and a hint of ginger. Juicy grilled-style chicken is draped in a creamy, tangy ranch flecked with chiles, then topped with melted Cheddar-Jack over a crunchy corn chip base. It’s a crowd-pleasing dinner for game nights, casual gatherings, or whenever you crave bold restaurant-inspired flavor at home.

Prep30 mins
Cook20 mins
Serves4
DifficultyMedium

1

In a medium nonporous glass bowl, combine water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger, and tequila, and stir to blend. Add chicken and turn to coat; cover the bowl and refrigerate for 2 to 3 hours.
2

Meanwhile, for the Mexi-Ranch Dressing, combine 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 until smooth. Cover the bowl and chill until needed.
3

Position an oven rack about 6 inches from the heat source and preheat the broiler, or preheat an outdoor grill to medium-high heat and lightly oil the grate.
4

Remove the chicken from the marinade and discard any remaining marinade. Grill or broil the chicken for 3 to 5 minutes per side, or until it is cooked through and the juices run clear.
5

Place the cooked chicken in a 9x13-inch baking dish. Spread a layer of Mexi-Ranch dressing over each piece, then add 1/4 cup of cheese blend on top. Broil in the preheated oven for 2 to 3 minutes, or just until the cheese melts.
6

On each of 4 plates, make a bed of about 1/2 cup crumbled corn chips or tortilla strips. Place a chicken breast onto the chips on each plate and serve.