Reviewed: May 21, 2012

This was really good. I did make some minor changes. I added more tequila. I had some season that is Chile and Lime which I added. Squeezed lemon on chicken, after I took it off the grill Plus, I followed another person advise and took 1/4 mayo (best foods), 1/4 sour cream, salsa, 1 tbsp of half and half to make our cream sauce. The chicken was very flavorful. We made chicken tacos.

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SLRMLR

Reviewed: Feb. 12, 2012

My husband and I loveeeee this recipe! I had been just searching for a recipe that used tequila because we had a bottle I knew we weren't going to ever put a dent in and I luckily stumbled on this delicious one! It's a bit spicy and we don't like spicy food but it's not too much if you skip the green chilli pepper. I also double the mexi ranch sauce so there's extra for the chips to be covered. I also mix the pepper jack cheese with some cheddar cheese and it comes out great!!

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kateanderton

Reviewed: Feb. 1, 2012

I've been using this as my recipe for tequila lime chicken for quite some time now. Its never let me down when it comes to rave reviews from my guests. This last time I made it though, I ran out of salsa and with no time to make the long version I substituted a yummy jalapeno Greek yogurt dip from Costco, Wow, it was awesome. I'll be doing this from now on. It was really excellent. Gave it a nice little kick.

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CDETIIHO

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Reviewed: Jun. 30, 2011

More like 10 stars!!!

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Reviewer:

Molly

Reviewed: Mar. 20, 2011

I am VERY happy to make the mex sauce with all the ingredients because I am allergic to ranch dip and pre-packaged seasonings (they usually contain MSG). Next time, less liquid smoke, less teriyaki sauce, more tequila-just my preference. I will definitely make this again!

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Kristens

Cooking Level: Intermediate

Reviewed: Mar. 1, 2011

I attempted to use the marinade for fajitas. It came out totally tasteless. The water dilutes the marinade way too much. The point of 1/4 teaspoon of tequila is totally pointless. Maybe the rest of the recipe is better because all the other ingredients give it some flavor.

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CRAZY4SUSHI

Cooking Level: Intermediate

Reviewed: Nov. 7, 2010

I have been making this recipe for a long time and it is still a family favorite! I suggest you use 4 times the tequila it calls for, it gives it more flavor--we call it Baja Chicken at our house instead of Tequila Lime Chicken, more kid friendly! I also just use Pace Picante Sauce or I will pick up the fresh salsa made in the grocery store and combine with the sour cream and mayo--it is much easier and tastes the same. Fabulous recipe, I will continue to make it again and again!

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Reviewer:

laroca

Home Town: Hurricane, Utah, USA

Living In: Alpine, Utah, USA

Reviewed: Sep. 19, 2010

AMAZING!!! While the chicken was marinating I mixed up 1/2 ranch and 1/2 salsa but added garlic salt, onion powder, cumin, chili powder and cilantro to make the Mexi-Ranch...very good!! After the chicken was done broiling I topped it with mexi-ranch, shredded cheese, and sauted peppers and onions, absolutely tasty!!! The chicken would be great just stand alone with this marinade. My 5year old loved it!!! Thanks SO much...will definatly make again!!1

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Reviewer:

~*EmMa*~

Cooking Level: Intermediate

Reviewed: Sep. 8, 2010

I followed this exactly except I left the ginger out because we hate it. The recipe also calls for corn chips which I usually associate with Frito's but all I had was white corn tortilla chips which my hubby thought would be good too since they are technically corn chips. The recipe calls for quite a bit of stuff which makes it look complicated but I had most of it on hand and it wasn't complicated whatsoever. The sauce was really good on there. I'd like to try it with Fritos next time to see if it adds anything. Great recipe...thanks!

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Soup Loving Nicole

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Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

Reviewed: Jul. 11, 2010

I was missing a LOT of components for the marinade (including teriyaki sauce) so I improvised using 1/3 c soy, 1 tbsp brown sugar, 1/2 tsp dried garlic, 1 tbsp tequila, 1/4 tsp salt, juice from 1/2 large lime & a couple of dashes of cumin. Tasted delish. We grilled the chicken since we didn't have liquid smoke and topped with salsa ranch dressing (out of the bottle - even easier) and colby/monterey slices to broil for 2 minutes in the oven. Served over larger chips which worked out better b/c you could get a bigger bite of chips instead of chasing those little strips around :) Next time I'll be sure to squeeze a bit of fresh lime on top before serving. Will absolutely make it again!

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