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Applebee's Tequila Lime Chicken Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasApplebee's Tequila Lime Chicken Recipe - Cooking Index

Applebee's Tequila Lime Chicken

Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4   Chicken breast fillets
1 cup 237mlWater
1/3 cup 78mlTeriyaki sauce
2 tablespoons 30mlLime juice
2 teaspoons 10mlMinced garlic
1 teaspoon 5mlMesquite liquid smoke flavoring
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlGround ginger
1/4 teaspoon 1.3mlTequila
  Mexi Ranch Dressing
1/4 cup 59mlMayonnaise
1/4 cup 59mlSour cream
1 tablespoon 15mlMilk
2 teaspoons 10mlMinced tomato
1 1/2 teaspoons 7.5mlWhite vinegar
1 teaspoon 5mlMinced canned jalapeņo slices - (nacho slices)
1 teaspoon 5mlMinced onion
1/4 teaspoon 1.3mlDried parsley
1/4 teaspoon 1.3mlTabasco pepper sauce
1/8 teaspoon 0.6mlSalt
1/8 teaspoon 0.6mlDried dill weed
1/8 teaspoon 0.6mlPaprika
1/8 teaspoon 0.6mlCayenne pepper
1/8 teaspoon 0.6mlCumin
1/8 teaspoon 0.6mlChili powder
1 pinch  Garlic powder
1 pinch  Freshly-ground black pepper
  For Serving
1 cup 237mlShredded cheddar and monterey

Recipe Instructions

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 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 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 (Spanish rice is recommended), and pico de gallo, or salsa.

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