Print Friendly Recipe
- An Applebee's copykat recipe
- 1 cup (225 ml) water
- 1/3 cup (80 ml) teriyaki sauce
- 2 tbsp (30 ml) lime juice
- 2 tsp (10 ml) minced garlic
- 1 tsp (5 ml) mesquite liquid smoke flavoring
- 1/2 tsp (2 ml) salt
- 1/4 tsp (1 ml) ground ginger
- 1/4 tsp (1 ml) tequila
- 4 chicken breast fillets
- Mexi-Ranch Dressing:
- 1/4 cup (60 ml) mayonnaise
- 1/4 cup (60 ml) sour cream
- 1 tbsp (15 ml) milk
- 2 tsp (10 ml) minced tomato
- 1-1/2 tsp (7 ml) white vinegar
- 1 tsp (5 ml) minced canned jalapeno slices (nacho slices)
- 1 tsp (5 ml) minced onion
- 1/4 tsp (1 ml) dried parsley
- 1/4 tsp (1 ml) Tabasco pepper sauce
- 1/8 tsp (1 ml) salt
- 1/8 tsp (1 ml) dried dill weed
- 1/8 tsp (1 ml) paprika
- 1/8 tsp (1 ml) cayenne pepper
- 1/8 tsp (1 ml) cumin
- 1/8 tsp (1 ml) chili powder
- dash garlic powder
- dash ground black pepper
- 1 cup (225 ml) shredded cheddar/Monterey Jack cheese blend
- 2 cups (475 ml) crumbled corn chips or fried tortilla strips (see tidbits)
- rice, optional
- pico de gallo or salsa, optional
- 2 cups (475 ml) oil
- Prepare marinade by combining marinade ingredients in a medium bowl.
- Add the chicken to the bowl, cover and chill for 2 to 3 hours.
- Make the Mexi-ranch dressing by combining all of the ingredients in a medium bowl.
- Mix well until smooth, then cover dressing and chill it until needed.
- When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat.
- When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're done.
- Arrange the cooked chicken in a baking pan.
- Spread a layer of Mexi-ranch dressing over each piece of chicken (you'll have plenty left over), followed by 1/4 cup (60 ml) of the shredded cheese blend.
- Broil the chicken for 2 to 3 minutes, or just until the cheese has melted.
- Spread a bed of 1/2 cup (125 ml) of the tortilla strips or crumbled corn chips on each of four plates.
- Slide a chicken breast onto the chips on each plate and serve with your choice of rice, and pico de gallo, or salsa.
- 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 the restaurant 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 2 cups (475 ml) of oil preheated in a large skillet for 3 to 5 minutes or until crispy.
- Salt lightly and cool on paper towels to drain.
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.