Restaurant-Style Tequila Lime Chicken Recipe -
Restaurant-Style Tequila Lime Chicken Recipe
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Restaurant-Style Tequila Lime Chicken
See a tasty homemade take on a famous tequila-lime chicken dish. See more
  • READY IN ABOUT 3 hrs

Restaurant-Style Tequila Lime Chicken

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    2 hrs 50 mins


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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  • Editor's Note:
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
  • 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, for 3 to 5 minutes or until crispy. Salt lightly and cool on paper towels to drain.

Reviews More Reviews

Most Helpful Positive Review
Oct 01, 2006

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.

Most Helpful Critical Review
Mar 06, 2008

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. . .

May 13, 2003

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 ;-)

Jan 25, 2004

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!

Jan 25, 2004

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.

May 19, 2008

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).

Jan 25, 2004

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!

Aug 28, 2003

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!


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  • Calories
  • 1030 kcal
  • 51%
  • Carbohydrates
  • 68 g
  • 22%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 64.9 g
  • 100%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 40.8 g
  • 82%
  • Sodium
  • 2237 mg
  • 89%

* Percent Daily Values are based on a 2,000 calorie diet.

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