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Tequila Lime Chicken (GF Grill adaptation)

Tequila Lime Chicken (GF Grill adaptation)


  • 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


  1. 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.
  2. Preheat GF Grill.
  3. When hot, place chicken on grill and cook for 4 minutes. Remove from grill.
  4. If still a bit pink, cook for another 1 minute.
  5. Heat the marinade in a pan until simmering. Take off heat and use as sauce.
  6. Place 1-2 tbsp. of shredded Monterey Jack Cheese on each breast. Let melt.

To make Mexi-Ranch dressing (or dip):

  1. Mix together the salsa and the ranch dressing in a small bowl.

To serve:

  1. 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.
  2. Place some Mexi-ranch dressing on the side.
  3. Serve with taco chips if you don't put tortilla strips under the chicken.

Chicken Recipes


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