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
Recipe
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.
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.
