There’s a neighborhood restaurant that makes a delicious tequila-lime chicken. You can simply visit the restaurant, or you can try to make this at home. It’s not a five minute miracle, but it’s worth the effort. This is as close as I can come to the actual Applebees formula.
4 chicken breast fillets
1 C. shredded cheddar/Monterrey jack cheese blend
2 C. crumbled corn chips or fried tortilla strips
Marinade
1 C. water
1/3 C. teriyaki sauce
2 or 3 T. lime juice
2 t. minced garlic
1 t. mesquite liquid smoke
1/2 t. salt
1/4 t. ground ginger
1/4 t. tequila
Mexi-Ranch dressing:
1/4 C. mayonnaise
1/4 C. sour cream
1 T. milk
2 t. minced tomato
1 1/2 t. white vinegar
1 t. minced canned jalapeno slices
1 t. minced onion
1/4 t. dried parsley
1/4 t. Tabasco sauce
1/8 t. salt
1/8 t. paprika
1/8 t. dried dill weed
1/8 t. cayenne pepper
1/8 t. cumin
1/8 t. chili powder
Dash garlic powder
Dash ground black pepper
Prepare marinade by combining marinade ingredients in medium bowl. Add chicken to bowl, cover and chill for 2 to 3 hours.
Make the Mexi-Ranch dressing by combining all ingredients in medium bowl. Mix well until smooth, then cover dressing and chill it until needed. When ready to prepare entree, preheat oven to high broil. Also preheat grill to high heat. When grill is hot, cook marinated chicken breasts for 3 to 5 minutes per side.
Arrange cooked chicken in baking pan. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by ΒΌ cup cheese. Broil chicken for 2 to 3 minutes, or until cheese has melted. Spread a bed of 1/2 cup of tortilla strips on four plates. Slide chicken breast onto strips and serve with rice, pico de gallo or salsa.
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Don…got to try this one.
What is liquid smoke? And where can it be purchased?
z
by Zorro
on July 17th, 2007 at 7:12 am
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I got Liquid Smoke last summer in the section where you get BBQ sauce. It’s in a bottle about the size of Worcestershire sauce.
Don, this sounds fantastic. Can’t wait to try it.
And welcome home from Thrillerfest. How was it?
by Judy
on July 17th, 2007 at 7:31 am
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Close Call Cucumber Soup would make a great side dish with this.
by C.R.
on July 17th, 2007 at 7:38 am
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Thanks Judy. Thrillerfest???
Need to hear more about this one.
z
by Zorro
on July 17th, 2007 at 8:01 am
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Sounds like a good one, Don. But complicated. As usual, when there are a lot of ingredients, I call in Zorro. Get the message, Zorro?
by Casey
on July 17th, 2007 at 8:48 am
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Liquid Smoke is the fastest way to get that smokey flavor in chicken, ribs, or even fish. Rub it in, marinade…and you can get it in a variety of smoke flavors.
by Don
on July 17th, 2007 at 12:00 pm
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Got some of that liquid smoke to try.
Thanks Don…..and you to Judy for the heads up on where to buy it.
z
by Zorro
on July 17th, 2007 at 1:39 pm
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Let me get this straight, Mr. Zorro. You run right out and buy the liquid smoke but make no effort whatsoever to acquire any soup-worthy cucumbers.
May the tip of your terrible swift sword fall off.
by C.R.
on July 17th, 2007 at 7:35 pm
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uhhhhhh, yeah!
I’m still trying to convert your recipe to a hot soup.
Maybe that liquid smoke will come in handy….yeah, that’s it. Hot, smokey, chuncky cuke soup….with turkey gravey!
I’ll let you know what Casey (aka Mikey)thinks of it.
by Zorro
on July 17th, 2007 at 8:59 pm
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This sounds like a great recipe. love lime and chicken together. I will have to keep checking for more recipes. Can you guys do one a week? 
