Recipe by Robbie Rice
"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."
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liquid smoke flavoring
skinless, boneless chicken breast halves
1 1/2 teaspoons
chopped green chile peppers
hot pepper sauce
dried dill weed
ground black pepper
shredded Cheddar/Monterey Jack cheese blend
crumbled corn chips
I actually got this recipe from another website - and in the "tips" section, a person who had worked at this particular restaurant said that they were making the mexi-ranch dressing way too hard. At the restaurant, if they would run out of the sauce, they would make it by hand by simply mixing equal parts ranch dressing and salsa, then adding a bit of chopped cilantro. This is what I do and it is delicious. I follow the recipe exactly otherwise and this is one of my family's favorite meals. Also, if you want it to taste like the restaurant version, you MUST use liquid smoke.
TAKE AT EASY WITH THE LIQUID SMOKE! I rarely use over a few drops with most my recipes that require it and it is always more than sufficient. I didn't buy into the 1 tsp bit of that this recipe calls for and even my reduced amount I gave the marinade was still too much. So that is the only key advice I can give. Oh and of course listen to the others who say just mix ranch dressing with your favorite salsa rather than complicating things with excess of ingredients in this recipe. This recipe has the potential with just a few corrections that are needed. . .
This is a very good recipe, but the mex sauce really doesn't need to be all that complicated. Just do it like they do.. Just mix ranch dressing and your fav salsa together. Really thats all they do ;-)
By far my favorite recipe I have ever found on the Internet. The first 2 or 3 times I made it I used regular Mayo and Sour Cream, but now that we are watching what we eat I used light mayo and no fat sour cream and I cannot tell the difference what-so-ever!
Because I BBQ the chicken, I don't add the liquid smoke, and I also substitute the tomato, peppers and onions with a heaping tablespoon of salsa. Other than that I keep the recipe as is and we LOVE it!
I would hate to be the restaurant near us that serves this dish because I haven't returned once to the restaurant to have this dish once I found this receipe!
I followed the recipe pretty close. I didn't have any teriyaki sauce so I used Hoisin, soy, sugar and some stir fry sauce (only in place of the teriyaki). Other than adding some chopped green onion, the rest prepared as suggested. I marinated for 4 hours. The mexi-ranch dressing i added 3T. Pace picante sauce to original recipe. Before broiling in baking dish I added fresh chopped tomato and green onion on top of the cheese. For a side dish with it, I saute'd 1 small yellow onion and 2 cloves of galic in (smart balance) butter and extra virgin olive oil, added chopped sun-dried tomatoes and 3 HEAPING T. of the left over mexi-ranch dressing, 1 pint of half and half, and 1/2 c. fresh grated parmesan cheese. Let that simmer until thickened and added some leftover bow-tie pasta i had. s&p to taste. I served the chicken and pasta side by side with no corn chips. It was WONDERFUL!!!!!!!!! The chicken was juicy and tender. The pasta was a perfect compliment. Serve with a nice green salad. I will make this again for sure.
This was very nice- it's the first time I've had tequilla lime anything and I thought it was great. Here what you should know: 1. Note about liquid smoke: there are two kinds. One is concentrated, and you only need a few drops ever. The other is a diluted, marinade version, where you should use 1/2-1 tsp as directed. 2. I used 1/4 cup of tequilla, and maybe a bit more lime than called for-will add more of both next time. I also left out the water, but the chicken wasn't as moist as some reviews state. I may add some water next time. I was really happy with the flavors- you can distinguish them all after the chicken is grilled and it's a nice change for minimum effort (I cheated and mixed ranch and salsa).
Very tasty! We marinated the meat for about 4 hours and it was very flavorful. However, I'd decrease the amount of liquid smoke because it dominated the flavors a little too much for my tastes. Also, we omitted the tequila. We followed the suggestions of others and just mixed salsa with ranch dressing to make the sauce. We ended up dipping chips in the sauce for an appetizer while we waited for the chicken to cook! We'll make this again!
This recipe is excellent. I double the lime juice and use 1-2T tequila. Chicken is moist and delicious! To save time, instead of the minced tomato, green chile peppers and onion, I use salsa in the dressing. I have made this a number of times and have never had leftovers!
* Percent Daily Values are based on a 2,000 calorie diet.
Restaurant-Style Tequila Lime Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 584
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