Applebees Tequila Lime Chicken Recipe 435

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.

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.

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.

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.

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.

Steps:

• In a large bowl, combine the tequila, lime juice, hot sauce and vegetable or canola oil. Add the chicken to the mixture and marinate for at least 30 minutes or up 4 hours. (See Notes) When ready to cook, preheat oven to 400F or grill to medium. Shake the excess marinade off the meat and season the pieces with salt and pepper. Grill or roast the meat until cooked through, about 40 minutes in the oven or 8 minutes per side on the grill. While the meat is cooking, stir together the cilantro, dressing and salsa in a medium-size bowl. Arrange cooked chicken in a 9x13 inch baking dish. Spread a layer of Salsa-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 on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.