Name: Easy Tequila Lime Chicken
Ingredients: 1 cup water; 1/3 cup teriyaki sauce; 2 tablespoon lime juice; 2 teaspoon minced garlic; 1 teaspoon mesquite liquid smoke flavoring; 1/2 teaspoon salt; 1/4 teaspoon ground ginger; 1/4 cup tequila; 4 chicken breast fillets; 1/4 cup mayonnaise; 1/4 cup sour cream; 1 tablespoon milk; 2 teaspoon minced tomato; 1 1/2 teaspoon white vinegar; 1 teaspoon minced canned jalapeno slices (nacho slices); 1 teaspoon minced onion; 1/4 teaspoon dried parsley; 1/4 teaspoon Tabasco pepper sauce; 1/8 teaspoon salt; 1/8 teaspoon dried dill weed; 1/8 teaspoon paprika; 1/8 teaspoon cayenne pepper; 1/8 teaspoon cumin; 1/8 teaspoon chili powder; dash garlic powder; dash ground black pepper; 1 cup shredded cheddar/Monterey jack cheese; 2 cup crumbled corn chips

Easy Tequila Lime Chicken

Ingredients

1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 cup tequila
4 chicken breast fillets
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoon white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper
1 cup shredded cheddar/Monterey jack cheese
2 cups crumbled corn chips

Instructions

Yield: 4 Servings. Prepare marinade by combining first 8 ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for no more than 4 hours. Make the dressing by combining mayonnaise through black pepper ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed. 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 dressing over each piece of chicken followed by 1/4 cup of the shredded cheese. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted. Spread a bed of 1/2 cup 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. To make fried tortilla strips, cut 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 of oil preheated in a large skillet for 3-5 minutes or until crispy. Salt lightly and cool on paper towels to drain.