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Tequila-Lime Chicken




Source of Recipe


Unknown


List of Ingredients




5 boneless skinless chicken breast halves
2/3 cup Cuervo Gold Tequila
2/3 cup vegetable oil
1 tsp. lemon or lime juice
2 Tblsp. McCormick "Hot Shot" Mixture -- or more*
Monterey Jack Cheese -- shredded

Mexi-Ranch Dip:
1/2 cup salsa
1/2 cup ranch dressing


Recipe



Mix together the tequila, oil, citrus juice and the Hot Shot mixture in a large bowl. Add chicken (cut either in strips or cubes). Marinate for as long as 24 hours.

Preheat George Foreman Grill. When hot, place chicken on grill and cook for 4 minutes. Remove from grill. If still a bit pink, cook for another 1 minute.

Heat the marinade in a pan until simmering. Take off heat and use as sauce.

Place 1-2 tbsp of shredded Monterey Jack Cheese on each breast. Let melt.

To make Mexi-Ranch dressing (or dip): Mix together the salsa and the ranch dressing in a small bowl.

To serve: Place chicken on top of rice or potatoes (or on top of shredded, fried tortilla strips like at Applebee's). Put a bit of the sauce on top. Place some mexi-ranch dressing on the side. Serve with taco chips if you don't put tortilla strips under the chicken.

NOTES : *I did not have this mixture so I used 1 Tblsp. black pepper & 1 Tblsp. cayenne pepper.