Tequila Lime Chicken
4 people
00h 30
00h 20
Tested and perfected in our own kitchen, this tangy, slightly smoky Mexican inspired dish is a favourite around here! Perfectly marinated ButcherBox.ca air chliled boneless skinless chicken breast, grilled or broiled lightly, then baked in a tasty sauce that carries a bit of a kick and shredded cheese - so good!!
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Ingredients and Method
Ingredients
- 4 ButcherBox.ca air chilled boneless skinless chicken breast
- 1 tsp mince onion
- for garnish diced, seeded tomatoes
- as needed iceberg lettuce - shredded or bite size pieces
- 2 cups crumbled corn chips
- 1 cup Shredded Cheddar/Monterey Jack blend cheese (or spicier if you want to take it up a notch)
- 1 pinch ground black pepper
- 1 pinch chili powder
- 1 pinch ground cumin
- 1 pinch cayenne pepper
- 1 pinch dried dill
- 1 pinch salt
- 1/4 tsp hot pepper sauce of your choice
- 1/4 tsp dried parsley flakes
- 1 1/2 tsp chopped green chile peppers
- 1 cup water
- 2 tsp diced tom
- 1 tbsp milk
- 1/4 cup sour cream
- 1/4 cup mayo
- 1/2 tsp tequila
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 1 tsp liquid smoke flavour
- 2 tsp mince garlic
- 2 tbsp lime juice
- 1/2 cup teriyaki sauce (or gluten free tamari)
- for garnish diced green onion
Method
- Prepare marinade - in a resealable bag or a glass bowl with lid, combine water, teriyaki sauce, lime juice, garlic, iiquid smoke, salt, ginger and tequila until well blended. Add chicken and stir or shake to coat, marinade in fridge for 2 hour minimum, up to overnight.
- Meanwhile, make the Mexi-Ranch Dressing: mix mayo, 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.
- 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.
- 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.
- Arrange cooked chicken in a 9x13-inch baking dish. Spread a layer of the 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.
- Spread a bed of about 1/2 cup crumbled corn chips and some of the lettuce or tortilla strips on each of 4 plates. Slide a chicken breast onto the chips on each plate, garnish as desired, such as diced tomatoes, green onions, etc. Drizzle with any remaining dressing and serve.
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