Tequila Lime Chicken From Applebees Recipes

APPLEBEE'S TEQUILA LIME CHICKEN RECIPE - (4.3/5)

Steps:

• Set oven to broil. To prepare chicken, pour lime juice and tequila into a sealable plastic bag. Place chicken in bag and chill. Marinate chicken overnight. To prepare Mexi-ranch dressing, in a small bowl mix the salsa and ranch dressing. Remove chicken from marinade and grill over medium heat 10 minutes or until thoroughly cooked. To assemble: Scatter tortilla chips on an oven-safe plate. Place chicken on top of tortilla chips. Pour Mexi-ranch dressing over chicken. Cover with the shredded Cheddar jack cheese. Place chicken under the broiler until cheese is melted. Be careful, plate will be hot! Serve with pico de gallo and Spanish rice on the side.

APPLEBEE'S TEQUILA LIME CHICKEN

Steps:

• To prepare chicken, pour lime juice and tequila into a sealable plastic bag.
• Place chicken in the bag and place in refrigerator.
• Marinate chicken overnight or up to 6 hours.
• To prepare salsa ranch dressing, in a small bowl mix salsa and ranch dressing.
• Remove chicken from marinade and grill over medium heat 10-15 minutes or until thoroughly cooked.
• To assemble: Scatter tortilla chips on an oven-safe plate. Place shredded chicken on top of tortilla chips. Pour salsa ranch dressing over chicken. Cover with the shredded Cheddar jack cheese. Place chicken under the broiler until cheese is melted. Be careful, plate will be hot!
• Serve with pico de gallo and Spanish rice on the side.

TEQUILA LIME CHICKEN

Steps:

• Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
• Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

TEQUILA LIME CHICKEN FROM APPLEBEE'S

Steps:

• Marinate 2-3 hours.
• For mexi-ranch blend all ingredients in blender.
• Grill chicken on outdoor or indoor grill. When done, place in casserole dish.
• Top with mexi- ranch dressing and cheese. Bake at 350 F until cheese is melted.
• Arrange on dinner plates on top of crushed tortilla chips. Seve with extra mexi- sauce.

TEQUILA LIME CHICKEN

Steps:

• Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl.
• Add the chicken breasts.
• Refrigerate overnight.
• Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking.
• Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned.
• Turn the chicken and cook for another 10 minutes, until just cooked through.
• Remove from the grill to a plate.
• Cover tightly and allow to rest for 5 minutes.
• Serve hot or at room temperature.

RESTAURANT-STYLE TEQUILA LIME CHICKEN

Steps:

• Combine 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.
• Meanwhile, make the Mexi-Ranch Dressing: mix mayonnaise, 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 Mexi-Ranch 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 or tortilla strips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.

LOWER FAT TEQUILA LIME CHICKEN

Steps:

• Combine first 8 ingredients then chicken in a medium bowl and allow to marinade for 2-3 hours.
• Combine the next set of dressing ingredients (ingredients up to the chicken) in a medium bowl, cover, and chill until needed.
• Grill the marinated chicken breasts for 3-5 minutes per side, or until cooked through.
• Arrange the cooked chicken in a baking pan, brush with prepared mexi-ranch dressing, and sprinkle with cheese.
• Broil the chicken for 2-3 minutes, or just until the cheese has melted.
• Serve the chicken over a bed of crumbled chips.
• Serve with Spanish rice and pico de gallo or salsa.

APPLEBEE'S FIESTA LIME CHICKEN COPYCAT RECIPE

Steps:

• Directions:.
• Whisk together the first 8 ingredients, coat chicken in mixture, and marinade for at least 2 hours.
• Whisk together the next 9 ingredients, cover, and chill until needed.
• Grill the marinated chicken breasts for 3-5 minutes per side, or until cooked through. Discard marinade.
• Brush grilled chicken with reserved dressing, sprinkle with cheese, and broil until cheese has melted.
• Serve the chicken over a bed of crumbled chips.