Restaurant-Style Tequila Lime Chicken
This spicy, marinated broiled chicken dish is the same as that of a well-known restaurant chain's Tequila Lime Chicken. Enjoy! Serve with rice and pico de gallo salsa, if desired.
This spicy, marinated broiled chicken dish is the same as that of a well-known restaurant chain's Tequila Lime Chicken. Enjoy! Serve with rice and pico de gallo salsa, if desired.
I actually got this recipe from another website - and in the "tips" section, a person who had worked at this particular restaurant said that they were making the mexi-ranch dressing way too hard. At the restaurant, if they would run out of the sauce, they would make it by hand by simply mixing equal parts ranch dressing and salsa, then adding a bit of chopped cilantro. This is what I do and it is delicious. I follow the recipe exactly otherwise and this is one of my family's favorite meals. Also, if you want it to taste like the restaurant version, you MUST use liquid smoke.Read More
TAKE AT EASY WITH THE LIQUID SMOKE! I rarely use over a few drops with most my recipes that require it and it is always more than sufficient. I didn't buy into the 1 tsp bit of that this recipe calls for and even my reduced amount I gave the marinade was still too much. So that is the only key advice I can give. Oh and of course listen to the others who say just mix ranch dressing with your favorite salsa rather than complicating things with excess of ingredients in this recipe. This recipe has the potential with just a few corrections that are needed. . .Read More
I actually got this recipe from another website - and in the "tips" section, a person who had worked at this particular restaurant said that they were making the mexi-ranch dressing way too hard. At the restaurant, if they would run out of the sauce, they would make it by hand by simply mixing equal parts ranch dressing and salsa, then adding a bit of chopped cilantro. This is what I do and it is delicious. I follow the recipe exactly otherwise and this is one of my family's favorite meals. Also, if you want it to taste like the restaurant version, you MUST use liquid smoke.
This is a very good recipe, but the mex sauce really doesn't need to be all that complicated. Just do it like they do.. Just mix ranch dressing and your fav salsa together. Really thats all they do ;-)
By far my favorite recipe I have ever found on the Internet. The first 2 or 3 times I made it I used regular Mayo and Sour Cream, but now that we are watching what we eat I used light mayo and no fat sour cream and I cannot tell the difference what-so-ever! Because I BBQ the chicken, I don't add the liquid smoke, and I also substitute the tomato, peppers and onions with a heaping tablespoon of salsa. Other than that I keep the recipe as is and we LOVE it! I would hate to be the restaurant near us that serves this dish because I haven't returned once to the restaurant to have this dish once I found this receipe!
I followed the recipe pretty close. I didn't have any teriyaki sauce so I used Hoisin, soy, sugar and some stir fry sauce (only in place of the teriyaki). Other than adding some chopped green onion, the rest prepared as suggested. I marinated for 4 hours. The mexi-ranch dressing i added 3T. Pace picante sauce to original recipe. Before broiling in baking dish I added fresh chopped tomato and green onion on top of the cheese. For a side dish with it, I saute'd 1 small yellow onion and 2 cloves of galic in (smart balance) butter and extra virgin olive oil, added chopped sun-dried tomatoes and 3 HEAPING T. of the left over mexi-ranch dressing, 1 pint of half and half, and 1/2 c. fresh grated parmesan cheese. Let that simmer until thickened and added some leftover bow-tie pasta i had. s&p to taste. I served the chicken and pasta side by side with no corn chips. It was WONDERFUL!!!!!!!!! The chicken was juicy and tender. The pasta was a perfect compliment. Serve with a nice green salad. I will make this again for sure.
This was very nice- it's the first time I've had tequilla lime anything and I thought it was great. Here what you should know: 1. Note about liquid smoke: there are two kinds. One is concentrated, and you only need a few drops ever. The other is a diluted, marinade version, where you should use 1/2-1 tsp as directed. 2. I used 1/4 cup of tequilla, and maybe a bit more lime than called for-will add more of both next time. I also left out the water, but the chicken wasn't as moist as some reviews state. I may add some water next time. I was really happy with the flavors- you can distinguish them all after the chicken is grilled and it's a nice change for minimum effort (I cheated and mixed ranch and salsa).
TAKE AT EASY WITH THE LIQUID SMOKE! I rarely use over a few drops with most my recipes that require it and it is always more than sufficient. I didn't buy into the 1 tsp bit of that this recipe calls for and even my reduced amount I gave the marinade was still too much. So that is the only key advice I can give. Oh and of course listen to the others who say just mix ranch dressing with your favorite salsa rather than complicating things with excess of ingredients in this recipe. This recipe has the potential with just a few corrections that are needed. . .
Very tasty! We marinated the meat for about 4 hours and it was very flavorful. However, I'd decrease the amount of liquid smoke because it dominated the flavors a little too much for my tastes. Also, we omitted the tequila. We followed the suggestions of others and just mixed salsa with ranch dressing to make the sauce. We ended up dipping chips in the sauce for an appetizer while we waited for the chicken to cook! We'll make this again!
This recipe is excellent. I double the lime juice and use 1-2T tequila. Chicken is moist and delicious! To save time, instead of the minced tomato, green chile peppers and onion, I use salsa in the dressing. I have made this a number of times and have never had leftovers!
This chicken is delicious! It comes out so tender. The sauce is really tasty, and goes very well with the chicken. My only problem with it is that the liquid smoke taste is a little strong. The second time I made this, I halved the liquid smoke and it turned out perfect. I served it to guests, and they all loved it! And it's so easy!
I used Light Done Right Ranch dessing in place of the sour cream and the mayo and halved the liquid smoke. I also used low-fat cheese and liked this better than the first version. By getting rid of the mayo and sour cream it also took out a lot of the extra calories. I served it on Baked Tostito's. I made if for company and they loved it. Will definately make again.
I have been making this recipe for a long time and it is still a family favorite! I suggest you use 4 times the tequila it calls for, it gives it more flavor--we call it Baja Chicken at our house instead of Tequila Lime Chicken, more kid friendly! I also just use Pace Picante Sauce or I will pick up the fresh salsa made in the grocery store and combine with the sour cream and mayo--it is much easier and tastes the same. Fabulous recipe, I will continue to make it again and again!
This is my favorite chicken recipe. Takes a bit of prep work, but well worth the accolades you'll get from those who taste it! I have adjusted the sauce somewhat to suit my tastes: more cumin, tomato and hot sauce. I've even used ultra low fat mayo, and it still turns out great!
I followed this exactly except I left the ginger out because we hate it. The recipe also calls for corn chips which I usually associate with Frito's but all I had was white corn tortilla chips which my hubby thought would be good too since they are technically corn chips. The recipe calls for quite a bit of stuff which makes it look complicated but I had most of it on hand and it wasn't complicated whatsoever. The sauce was really good on there. I'd like to try it with Fritos next time to see if it adds anything. Great recipe...thanks!
I used the ranch dressing and salsa mixture as other reviewers suggested and it was delicious (plus it really simplified things!). For extra lime flavor, I squeezed fresh lime juice over the top just before serving and also garnished with a few slices of avocado. Yummy. My husband loves it!
I was missing a LOT of components for the marinade (including teriyaki sauce) so I improvised using 1/3 c soy, 1 tbsp brown sugar, 1/2 tsp dried garlic, 1 tbsp tequila, 1/4 tsp salt, juice from 1/2 large lime & a couple of dashes of cumin. Tasted delish. We grilled the chicken since we didn't have liquid smoke and topped with salsa ranch dressing (out of the bottle - even easier) and colby/monterey slices to broil for 2 minutes in the oven. Served over larger chips which worked out better b/c you could get a bigger bite of chips instead of chasing those little strips around :) Next time I'll be sure to squeeze a bit of fresh lime on top before serving. Will absolutely make it again!
I think this is by far the BEST recipe I've found on this website. EVERYONE in my family LOVED it and I have 3 very picky teenagers and an 8 year old with simple tastes. Since I've discovered this recipe several weeks ago, I've used it every time we've had guests to impress them and everyone has requested the recipe. The ranch dressing is worth the prep. time. If you want a lower cal recipe, you could slice up corn tortillas and spray them with Pam and broil them until golden and crisp.
WOW! This recipe tastes just like Applebes's Fiesta Lime Chicken. The other reviews are right, skip all the stuff to make the sauce and use ranch and salsa...very good. I didn't have ginger and didn't even miss it. Easy recipe too. Will make again.
I hesitated when I saw all the ingredients, but the reviews were stellar, so I thought, "why not?". First, it takes forever to get everything prepped. This is not a thirty-minute meal, not even taking away the marinate time. In the end, I really didn't think it was worth all the fuss. Good, but just okay, and all the work involved just took away from it even more.
This is wonderful!!! I crunched up taco shells and put the chicken on top of it. To save time I grilled the chicken on my little George Foreman grill.
I attempted to use the marinade for fajitas. It came out totally tasteless. The water dilutes the marinade way too much. The point of 1/4 teaspoon of tequila is totally pointless. Maybe the rest of the recipe is better because all the other ingredients give it some flavor.
I use to work at a certain restaurant, lets call it Applebees, and if this recipe is referring to the FIESTA lime chicken, then the Mexi-Ranch is just salsa and ranch mixed together! Really, if we ran out of mexi-Ranch, we just mixed the ranch and salsa together! You have to get salsa that tastes like theirs though. I love this sauce and is why I started working there! lol In fact, they also have some good avacado-ranch and other good ranches on occasion, and its something you can do at home very simply! Good recipe, but is way too complicated!
This recipe is UNbelievable! With the exception of increasing the tequila in the marinade to 1T and using kefir instead of milk in the Mexi-Ranch sauce, I followed the recipe to the letter (oh, I didn't add any additional salt either)... (haha, I guess I didn't exactly follow it to the letter then, did I? :P ) After grilling the chicken breasts on the Weber, rather than sticking them under the broiler with the chips & cheese, I served this as a salad, over romaine and topped with sliced sweet pepper, homemade salsa, and the Mexi-Ranch sauce... Holy DELICIOUS, Batman!!!
I used 1/4 cup of tequila instead of the 1/4 tsp. the recipe called for.
This was WONDERFUL!! The sauce mixture tasted just like the restaraunt. I did omit the 1C of water from the marinade. Highly highly recommended.
I like this recipe for the chicken marinade, I have my own fresh salsa and ranch dressing recipe that I use. Served with Mexican rice, it's a great meal!
Great recipe and easy to make! This is defintely a keeper! Rebecca
Fabulous recipe! I used a miniature sized bottle of tequila instead of the 1/4 tsp. the recipe calls for. I also used a lot more chilies in the sauce. Very heavy and filling. I served this with yellow rice and black beans - quite a success.
I am VERY happy to make the mex sauce with all the ingredients because I am allergic to ranch dip and pre-packaged seasonings (they usually contain MSG). Next time, less liquid smoke, less teriyaki sauce, more tequila-just my preference. I will definitely make this again!
My husband and I loveeeee this recipe! I had been just searching for a recipe that used tequila because we had a bottle I knew we weren't going to ever put a dent in and I luckily stumbled on this delicious one! It's a bit spicy and we don't like spicy food but it's not too much if you skip the green chilli pepper. I also double the mexi ranch sauce so there's extra for the chips to be covered. I also mix the pepper jack cheese with some cheddar cheese and it comes out great!!
I wanted to like this recipe...really I did. I mean, Tequila Lime Chicken on the grill? YUM! However, I am going to buck the tide and say that it was a miserable failure here. The teriyaki flavor overwhelmed all of the marinade (although I don't know what use 1/4 teaspoon of tequila was?). The mexican dressing was odd...I couldn't put my finger on it, but it just didn't taste like the flavors melded. Melting cheese on top helped pull it together a little bit, but really...a lot of calories for a disappointing meal. Even the family member who eats anything and likes it asked me not to make it again. Sorry.
YES!!! That was scrumptious! Used the ingredients EXACTLY as the recipe called for. Why temper with perfection? Only change I made was to cook the breasts on my George Forman Grill then put them under the broiler to melt the cheese. Worked great and cooked fast. Oh man was that good.
This recipe is my husband's favorite. I usually double the mexi-ranch, and crush tortilla chips under the rice. This recipe is even better than the restaurants!
My husband liked it, but I did not. I had to scrape everything off of the chicken to eat it, I thought the marinated chicken was good by itself.
My boyfriend loved this recipe!! I too, used ranch dressing and salsa and then spiced it up with some seasonings. This was a great meal with some steamed broccoli and some mexican rice.
I didn't have a lot of the ingredients so I had to take a lot of liberties with this, but it still turned out great. I didn't have liquid smoke (which I now read most people don't like), tequila, parsley, tomato and most importantly, I had to use lemon juice instead of lime juice! I also couldn't marinate it longer than 30 minutes. I can't wait to make it the real way since it still turned out so tender and delicious! I actually found it to be very easy to make (except I hate cleaning broiler pans) and quick (except for the marinating time). I will definitely make this again, only this time I think in a grill pan so it's easier to clean up!
The marinade is excellent. I also used a shortcut mixture of ranch and salsa instead of creating from scratch.
We love this chicken recipe because it's very tasty and easy to make. We don't make the sauce (attempting to cut some of the calories and fat) and just use the marinade portion, then grill the chicken and top with low-fat cheese and an avocado slice.
Because I needed more chicken I doubled the marinade (but not the liquid smoke) marinaded the chicken for 5 hours, and then grilled the chicken on the grill. This chicken was awesome just off of the grill! Instead of making the mexi-ranch dressing, I did what others had suggested and mixed 16 oz bottles of salsa and ranch dressing together. The children really loved this recipe! I think if I made it again I would eat my chicken right off of the grill. Thanks so much for sharing.
Really tasty! I made my own Mexi-ranch dressing with combining equal parts ranch and salsa. I also added a little Cayenne and some hot sauce to make it a little spicier. I cooked the chicken breasts on the George Foreman grill and then put them in the baking dish. I adde tortilla chips to the top of the chicken and also added some cilantro to the top. Delicious!
I have only used the marinade in this recipe, but it is the BEST marinade I have ever used! I shredded the chicken and used it in enchiladas and quesadillas. I didn't have liquid smoke so I used a splash of Worchestor sauce instead. I also left out the ginger. This smelled fantastic while I was cooking!
AMAZING!!! While the chicken was marinating I mixed up 1/2 ranch and 1/2 salsa but added garlic salt, onion powder, cumin, chili powder and cilantro to make the Mexi-Ranch...very good!! After the chicken was done broiling I topped it with mexi-ranch, shredded cheese, and sauted peppers and onions, absolutely tasty!!! The chicken would be great just stand alone with this marinade. My 5year old loved it!!! Thanks SO much...will definatly make again!!1
Not sure why a recipe for a marinade would ask for 1 cup of water--It was too diluted. Would maybe try again without water, and maybe add tequilla or margarita mix.
I read every single review before attempting this recipe. #1- follow the recipe as is, when you all try to change things your way, you mess it up, no wonder some of you didn't care for it. #2- don't cheat and use ranch dressing with salsa from a jar. I really try to cook with fresh foods from scratch and it makes my skin crawl when people use stuff from jars or cans when you don't have to. I did marinate the chicken overnight. Also, I used Wasabi Mayo instead of regular, to give it an extra kick. Delish!! For you all on the West Coast, you can find this at Trader Joe's. Also, the tequila must be at least 1/4 cup, more if you like. Think about it, 1/4 tsp for four people??? This was super delicious and by all means use low fat versions of sour cream, mayo, etc... to cut back on calories because the calories alone per serving almost made me not make it. It's not too time consuming but definitely plan in advance for this one so you can marinate overnight. This was a huge hit at my dinner party-- I almost didn't want to share the recipe and said it was a family secret, but I couldn't lie. I served this with the hominy and cheese bake in this site. Enjoy.
Any dish that makes my husband declare "this is @#$%*& FANTASTIC!" has to get 5 stars! I increased the tequila to 1/4 cup and marinated the chicken overnight in a ziploc bag. Although the dressing was delicious, it liquified in the oven and slid right off the chicken, taking the glorious cheese topping with it! But the marinade made this so flavourful and moist, we will be making this again. Definitely!
This is a recipe definitely worth trying. The chicken alone was absolutely delicious! I did add one quarter cup of tequila; one quarter teaspoon is surely an error. I also used light mayo and light sour cream for the dressing, and instead of corn chips, I used romaine lettuce and turned this into a big salad. It was great on a hot summer evening and so filling with less calories. Thanks for a great recipe!
outstanding! i let the chicken marinate for 5 hrs. and the sauce was also made 5 hrs in advancee for the flavors to combine together good. was soooo good. I served it with mexican rice also on thie website.
This recipe is great. The longer the chicken marinates the better. Make the mexi-ranch dressing the night before. It will have much more flavor than made the day of. Use 1/4 cup Tequila not 1/4 teaspoon.
This was AMAZING! Just as good if not better than the "resturaunt style"! I did not have liquid smoke so I actually added a tsp of BBQ sauce and about 1/4 teaspoon of Cumin to have the smokiness that I really wanted. I also used Chicken Stock instead of Water, and I took the advice of other reviewers to just use the ranch & salsa for the Mexiranch. AMAZING, THANK YOU!
I love Applebee's fiesta lime chicken and this is the best imitation recipe I have found so far.
Made this but left off the Mexi-Ranch dressing. Added more lime and tequila, chopped green onion and cilantro and grilled. Served with pico de gallo as a garnish with spanish rice and a cilantro salad and it was great. I've done this twice, with and without cheese and both are keepers, just a matter of taste
Yummy, flavorful, worth the extra time for preparation. I increased the amount of lime to 1/4 Cup, decreased the water to 1/4 Cup, added olive oil (about 1/2 Cup) to the marinade. I also reduced the liquid smoke to 1/2 tsp., reduced the teriyaki to less than 1/4 cup, and increased the garlic to about 3 tsps. I marinaded the chicken overnight, it was outstanding. The Mexi-Ranch dressing was fantastic also, it really makes the dish. I increased the cumin, the onion, the parsley, green chiles and added a tad of garlic powder. I omitted the hot pepper sauce but kept the cayenne pepper and chili powder. I made this dressing a few hours before I served the chicken, I think the flavors need some time to blend. Definitely a keeper, will make again and again.
Wow! This was really impressive. The long list of ingredients may put some people off, but it's really simple. I made up several baggies of the spice mixture and put them in the pantry.
This is a wonderful recipe that the whole family loved. I grilled the chicken outside and then put it in the oven for a few minutes with the dressing and cheese. I modified the dressing a little to use what I had on hand - sour cream, mayo, milk, picante sauce from a jar, garlic powder, chili powder, cumin, seasoned salt, & pepper. This will be a regular item on our summer menu!
This was an excellent variation for grilled chicken. I didn't have any teriyaki sauce when I made the marinade, so I just used soy sauce instead. Like others, I added more tequila (about 2-3T). I also added about a tablespoon of honey to sweeten it up a bit. It turned out great. My husband is a huge Mexican food fan and he gave this recipe two thumbs up.
I did several changes that were recommended from other reviewers. I left out the water from the marinade, substituted Worcestershire sauce for the liquid smoke, and used more tequila than recommended. I ended up making my own teriyaki sauce from a recipe on this site and the chicken itself tasted wonderful (not overpowering). I marinated it for half a day and I didn't pound the chicken as others recommended. It had plenty of flavor as is. My husband loved the mexi ranch dressing; I can't imagine it tasting anything like ranch with salsa as some have done before. We made a simple Mexican rice dish found on this site as well and it complemented the chicken quite well. My husband is looking forward to having it again soon. Since it wasn't very time consuming and quite tasty I'll be more than happy to make it.
This recipe was a hit with me and my husband. I did change somethings based on previous reviews. I omitted the water (very good advice from previous review), I used the juice and zest on one lime, I substituted worchestshire sauce in place of the liguid smoke, and fresh ginger slices instead of ground ginger. I seared them in my grill pan on both sides and then baked them slowly...when done and ready to serve I added the mexi ranch and cheese on top...and I also smash taco chips and put that on top of the cheese and broiled it til browned. It was great!
I used 1/4 CUP of tequila as others indicated and then followed the recipe exactly. WOW WOW WOW WOW I left off the toppings for my 4 yr old, and she loved the marinated chicken. Hubby & I went nutso over this recipe. I made it with Mexican Rice II. For leftovers, I sliced the chicken, used a bit of the mexi-ranch, cheese and rice rolled into a tortilla - it made really great rollups! I've passed this recipe on to a couple other chicken lovers who had great results with this one, too. THANKS!
More like 10 stars!!!
Thought this would be spicier - but it was still very good. Didn't marinate the full 3 hours, but it still worked out well. Served it will a salad and oven roasted potatoes. Can't wait to eat the leftovers! Thanks!
Delicious! I made everything as instructed except I omitted the liquid smoke because I didn't have any. I will make this again and again.
This tasted just like being at the restaurant. I didn't change a thing, but I did dry them off before broiling them. Yumm Thanks for the recipe!
Loved this chicken recipe. I did add 1 tsp of tequila...1/4 tsp almost seems useless. Also had to broil 5 to 6 mins per side. A definite keeper!
Easier than it looks, given the huge ingredient list and pretty good! One recommendation I would make is to pound the chicken breasts down little or to perhaps split them in two, since the marinade did a great job on the thinner end of the meat, but not on the thicker end, and it had marinated all day, having gotten flipped once.
Awesome! The whole family ate it. I din't add the green chile peppers or the cumin, and it wasn't too spicy. To cut calories, I didn't use chips and I used low fat sour cream. This would be wonderful with rice.
Excellent recipe. I used store-bought Mexican style dip for chips instead of making the mexican ranch sauce. It made it very quick and easy. Quote from my husband "don't forget how you made this"
This is fabulous! HOWEVER, if you are in a pinch for time (as I ALWAYS seem to be with kids and animals underfoot!), you could marinate the chicken in Lawrys 30 minute Tequila Lime Marinade. I use the Foreman Grill to cook quickly. I also mixed salsa and ranch dressing and that's nice because you can really change the flavor according to hotness or salsa ingredients (I'm considering trying Medium Peach Salsa). This is a great way to use up the end of a bag of tortilla chips that you can't use to scoop anything else! :) Loved it...thanks for submitting!
Love the marinade and the mexi ranch sauce. Instead of serving with rice I made couscous with chicken broth, tomatoes and cumin and chili powder. Chips took away from all the other great flavors.
I've been using this as my recipe for tequila lime chicken for quite some time now. Its never let me down when it comes to rave reviews from my guests. This last time I made it though, I ran out of salsa and with no time to make the long version I substituted a yummy jalapeno Greek yogurt dip from Costco, Wow, it was awesome. I'll be doing this from now on. It was really excellent. Gave it a nice little kick.
I give this recipe 5 stars because the base for this recipe was great although I changed it a bit based on previous reviews and to make it easier. To the marinade I added more tequila (1/4 cup vs. 1/4 tsp. - is that a misprint?) and a 1/2 tsp fresh cilantro. I simplified the mayo/sour cream topping by mixing it with taco seasoning, 2 tbsp. fresh salsa, hot sauce, lime juice and 1/2 tsp fresh cilantro. Served it with black beans and spanish rice WOW was it awesome!!
Excellent recipe! LOVE the marinade. Mixing ranch and salsa for the sauce was perfectly fine. A great summer recipe to throw on the grill.
I made this last night and consider it one of the best recipes I've found on this site! Don't cut the liquid smoke and maybe add a tad more. I also added a full tsp of the tequila which I think added quite a bit of flavor and evened out the taste of the lime. Otherwise I didn't alter this at all. I marinated it for four hours and had to broil my chicken in the oven since it started storming wildly...it was still the most tasty marinated meat I've had in a long time! I did not make the ranch sauce from scratch but want to soon. I can't wait to get it on the grill. Thanks for the recipe!
I was looking for a low fat low cal meal, and had a craving for Tequila Lime chicken. So, I just took all of the spices in this recipe and added them to the marinade of Tequila, lime, teriyaki, and liquid smoke and after marinating, baked them. My family and I agree, it was some of the tastiest chicken we have ever had! I have made this recipe as directed before and it is a five star no doubt. But even doing it this way, it was a five star! Thanks, Robbie!
really yummy. needs plenty of time marinading for flavors to really develope.
One of my favorites!
Very good, everyone loved it. I will definitely be making this again.
yum! love the smoky flavor.
This has a lot of ingredients but somehow still ends up a little bland. I think the next time I would try doubling or maybe tripling the sauce. It was still worth making, just needs a little depth of flavor.
Awesome. I didn't have tequila, so I didn't add it. I messed up by putting the chile peppers in with the marinade rather than the sauce, but it still turned out amazing!
My entire family enjoyed this recipe. It tasted very similar to the one served at Applebees. I wouldn't use Miracle Whip in it again because the Miracle Whip has too strong of a flavor.
This was good and not hard. Next time I'll marinate it longer. I will also use more green chilies.
Tasted fine, but for all the time and effort, I was expecting something more. The chicken was absolutely not done after 5 minutes of broiling each side in the oven ~ was way way pink. I turned the over to 400 and left it in for another 10 or 15 minutes. If this recipe could be done within 30 minutes or 1 hour, I'd make it again.
I used equal parts of Chi Chi's orginial Salsa and light ranch dressing for the sauce. Works great! You can change the flavor slightly by the using different brands of both. This is on the rich side, I served with yellow rice. Have made several times.
This recipe is one of my favorites! It looks like a lot of work because it has many ingredients but it is actually a quick meal to make. I always make more marinade than in calls for because it seems like there is not enough otherwise.
Superior recipe clone. Went the Salsa/Ranch combo to save time. Quick and easy.
This is one of my (and my family's) absolute favorites! I was so excited to find this recipe - I think it is even better than the restaurant version! It may look intimidating with all of those ingredients, but it is so worth it - yum!
This really is a restaurant-quality dish! I served it with arroz rojo, Mexican red rice, and managed to impress even my hard to please father--will definitely be cooking this again.
i did not marinate this the whole time, and my husband still loved it!
Absolutely fabulous! I served this with chips and salsa and the Best Black Beans recipe. This one is a keeper.
This recipe was pretty good. In the end I thought the flavor would be more unique, but it tasted like enchilada sauce poured over chicken. That was a ton of ingredients, but the only thing I really tasted was very similar to enchilada sauce. May make again.
This recipie dosn't taste like the restaurant version, but it is very good. I do think the sauce is what is off a little, maybe too much of a mayo taste.
This recipe is GREAT! So good. I suggest pounding the chicken a little. My husband ate this the next day cold and still loved it. Awesome recipe!
Better than the restaurant!
Excellent!! Just like the restaurant!
I recommend NOT broiling the chicken, rather, baking it as you would regular baked chicken. I tried broiling it, and it wasn't done in the time allotted. In fact, my guests had to wait while the chicken baked at regular temperature.I agree with the ranch+salsa idea, that worked well.
Don't use Miracle Whip, I agree. I doubled the recipe so I used a 3/4 can of rotel for the tomato mix in sauce. Everyone loved it!
This was a big hit with everyone! Thanks for the recipe.
I got this recipe quite a while ago, it was one of my catering meals. I made the sauce with 18 ingredients and all the clients wanted the recipe for it. I would never use the mayo with salsa. I served it on deep fried strips of corn tortillas with spanish rice and refried beans. This was one of my best sellers. I wouldn't change a thing.
The best! Everyone loved it and I wouldn't change a thing.
I have to say that this is incredible!!!!! I made this for a dinner party nearly 2 years ago and my friends still comment that they think that I am the best cook! I think that this is so much better than the restaurant version! I didn't substitute anything on my initial attempt, but have since tried different types of chips. I may try to use a salsa to quicken up the prep time, but I hesitate to mess with a perfect recipe!