Restaurant-Style Tequila Lime Chicken

Recipe View 5 mins In a medium, non-porous glass bowl, whisk together water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger, and tequila. (5 minutes)

Recipe View 2 hrs Add chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to fully penetrate. (2 hours or overnight)

Recipe View 10 mins While the chicken marinates, prepare the Mexi-Ranch Dressing: In a separate medium bowl, combine mayonnaise, sour cream, milk, minced tomato, chopped green chile peppers, minced onion, dried parsley, hot pepper sauce, salt, dill weed, paprika, cayenne pepper, cumin, chili powder, and ground black pepper. Mix well until smooth and creamy. Cover and refrigerate until ready to use. (10 minutes)

Recipe View 5 mins Preheat your oven's broiler, setting the rack about 6 inches from the heat source. Alternatively, preheat an outdoor grill to medium-high heat and lightly oil the grate. (5 minutes)

Recipe View 8 mins Remove the chicken breasts from the marinade, discarding any remaining marinade. Grill or broil the chicken for 3-5 minutes per side, or until cooked through and the juices run clear when pierced with a fork. (6-10 minutes)

Recipe View 5 mins Arrange the cooked chicken breasts in a 9x13-inch baking dish. Spread a generous layer of Mexi-Ranch dressing over each piece of chicken, followed by 1/4 cup of the shredded cheese blend. (5 minutes)

Recipe View 3 mins Broil in the preheated oven for 2-3 minutes, or until the cheese is melted and bubbly. Watch carefully to prevent burning. (2-3 minutes)

Recipe View 5 mins To serve, spread a bed of about 1/2 cup of crumbled corn chips or tortilla strips on each of four plates. Slide a cheesy chicken breast onto the chips on each plate. Garnish with extra pico de gallo or a dollop of sour cream, if desired, and serve immediately. (5 minutes)