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Tequila Lime Chicken (GF Grill adaptation) Recipe
5 boneless skinless chicken breast halves
2/3 cup Cuervo Gold Tequila
2/3 cup vegetable oil
1 tsp. lemon or lime juice
2 tbsp. McCormick "Hot Shot" Mixture -- or more*
Monterey Jack Cheese -- shredded
Mexi-Ranch Dip:
1/2 cup salsa
1/2 cup ranch dressing
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 GF 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.
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