Fiesta Lime Chicken
LOVED the tequila lime chicken from Applebees and came across this taste alike recipe. Everyone I've made it for LOVES it.
LOVED the tequila lime chicken from Applebees and came across this taste alike recipe. Everyone I've made it for LOVES it.
- 1 cup water
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 1 cup shredded cheese
- 1 lime
- 2 chicken breasts boneless and skinless
- 1/3 cup teriyaki sauce
- 3 tsp minced garlic
- 1 tbs tequila
- 1 tbs worcestershire sauce
- 1/8 cup mayonnaise
- 1/8 cup sour cream
- 1 tbs salsa
- 1/2 tbs milk
- 1/2 tbs cajon seasoning i usually use creole seasoning
- 1/8 tsp dried parsley
- 1/8+ tsp hot sauce
- Carbohydrate 21.4506225103728 g
- Cholesterol 139.8855 mg
- Fat 28.5427334397364 g
- Fiber 1.63740455448693 g
- Protein 45.5628729534474 g
- Saturated Fat 14.8787423360231 g
- Serving Size 1 1 Serving (386g)
- Sodium 2634.03971320104 mg
- Sugar 19.8132179558859 g
- Trans Fat 2.0102396775504 g
- Calories 528 calories
Step-by-step
- Prepare marinade : Mix water, teriyaki, juice from lime, garlic, tequila, salt, worcestershire and ginger
- Marinate chicken breast for at least 1 hour
- Prepare sauce : Mix mayonnaise, sour cream, salsa, milk, creole/cajun spice, parsley and hot sauce. Set aside (refrigerate) until needed.
- Broil chicken for about 15 minutes. Remove from oven and top with sauce and cheese. Put back in oven until cheese is melted and chicken is done.
When marinating poultry with an acid-heavy base containing lime juice and tequila, limiting the soak to the required minimum prevents the exterior proteins from prematurely breaking down and turning mealy before cooking begins. Fresh citrus juice yields a sharper, more aromatic profile than bottled alternatives, though the latter provide consistent acidity without seasonal sugar fluctuations. While a standard kitchen broiler operates at a fixed high temperature—typically around 500 degrees Fahrenheit—positioning the rack six inches from the heating element ensures the cheese melts completely in approximately two minutes without scorching the dairy solids in the accompanying mayonnaise-and-sour-cream spread. Whisking the cool sauce ingredients well in advance allows the dehydrated parsley and creole spices to hydrate fully into the fat matrix, creating a cohesive topping that holds its structure when spooned over hot meat. If a broiler is unavailable, a heavily preheated cast-iron skillet configured for two-zone cooking achieves comparable surface browning on the chicken breasts before finishing them in a 400-degree oven.
