Restaurant-Style Tequila Lime Chicken Recipe

Restaurant-Style Tequila Lime Chicken

4.6

(271)

211 Reviews

18 Photos

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.

Submitted by Robbie Rice

Updated on October 22, 2023

Tested by

Allrecipes Test Kitchen

Prep Time:

30 mins

Cook Time:

20 mins

Additional Time:

2 hrs

Total Time:

2 hrs 50 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

Chicken Marinade:

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

Mexi-Ranch Dressing:

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

Directions

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.

Cook’s Note

Crumbling store-bought tortilla chips is the easy way to make the bed of crunchy chips that the tequila lime chicken rests on. But you can make tortilla strips like those served at restaurants by cutting a stack of eight 6-inch corn tortillas in half. Stack the halves on top of each other and slice the tortillas into thin strips. Fry the tortilla strips in batches in 2 cups of oil, preheated in a large skillet, until crispy, 3 to 5 minutes. Salt lightly and cool on paper towels to drain.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary.

Nutrition Facts (per serving)

1030	Calories
65g	Fat
68g	Carbs
41g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 1030
% Daily Value *
Total Fat 65g	83%
Saturated Fat 15g	75%
Cholesterol 98mg	33%
Sodium 2237mg	97%
Total Carbohydrate 68g	25%
Dietary Fiber 5g	16%
Total Sugars 8g
Protein 41g	82%
Vitamin C 7mg	7%
Calcium 280mg	22%
Iron 2mg	10%
Potassium 544mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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