Similar in its tex-mex style as the fiesta chicken this recipe is slightly more intensive, but again, with great effort you get great rewards.
Prep Time2 hrsCook Time15 minsTotal Time2 hrs 15 mins
1 or 2 skinless, boneless chicken breast halves
Marinade
½ cup water
⅓ cup teriyaki sauce or soy sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon liquid smoke flavoring
1 teaspoon tequila
½ teaspoon salt
¼ teaspoon ground ginger
Salsa Ranch Dressing
¼ cup ranch dressing
3 Tablespoons chunky salsa
Toppping
½ cup shredded Cheddar/Monterey Jack cheese blend
1Marinate by combineing the 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.
2To make the Mexi-Ranch dressing combine the ranch dressing and salsa in a medium bowl and mix well until smooth. Cover bowl and chill until needed.
3Preheat grill for high-heat and preheat oven to broil.
4Remove chicken from marinade, discarding any remaining marinade. Grill chicken for 3 to 5 minutes per side, or until cooked through and juices run clear and are no longer pink. Remove chicken from grill when done.
5Arrange cooked chicken on a baking sheet. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by a layer of the cheese blend. Broil in preheated oven for 2 to 3 minutes, or just until cheese has melted.
6Serve hot with salsa, rice, and a margarita.
Ingredients
1 or 2 skinless, boneless chicken breast halves
Marinade
½ cup water
⅓ cup teriyaki sauce or soy sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon liquid smoke flavoring
1 teaspoon tequila
½ teaspoon salt
¼ teaspoon ground ginger
Salsa Ranch Dressing
¼ cup ranch dressing
3 Tablespoons chunky salsa
Toppping
½ cup shredded Cheddar/Monterey Jack cheese blend
Directions
1Marinate by combineing the 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.
2To make the Mexi-Ranch dressing combine the ranch dressing and salsa in a medium bowl and mix well until smooth. Cover bowl and chill until needed.
3Preheat grill for high-heat and preheat oven to broil.
4Remove chicken from marinade, discarding any remaining marinade. Grill chicken for 3 to 5 minutes per side, or until cooked through and juices run clear and are no longer pink. Remove chicken from grill when done.
5Arrange cooked chicken on a baking sheet. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by a layer of the cheese blend. Broil in preheated oven for 2 to 3 minutes, or just until cheese has melted.
6Serve hot with salsa, rice, and a margarita.
