Extra time:2hours marinating ›
- Combine water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger and tequila in a medium glass bowl and mix all together. Add chicken and turn to coat; cover bowl and refrigerate for 2 to 3 hours.
Meanwhile, make Mexi-ranch dressing
- Mix all ingredients in a medium bowl and mix well until smooth. Cover bowl and chill until needed.
- Set oven rack about 15cm from the heat source and preheat the oven's grill or a barbecue grill plate on medium-high heat and lightly oil the grill plate.
- Remove chicken from marinade, discarding any remaining marinade. Grill chicken for 3 to 5 minutes per side, or until chicken is cooked through and juices run clear.
- Arrange cooked chicken in a 22x32cm baking dish. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by 1/4 cup of cheese. Grill for 2 to 3 minutes or until cheese has melted.
- Spread a bed of about 1/2 cup crumbled corn chips or tortilla strips on each serving plate. Top each with a chicken breast and serve.
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.
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.