Applebee's Tequila-Lime Chicken in Creamy Southwest Sauce
One of Applebee's top-selling signature dishes, this tasty dish combines the tangy flavor of the tequila lime marinade with creamy southwestern-style dressing, and tops it all off with a melted cheese blend."Delicious! My husband always orders this whenever we went out, and this has his deepest approval-he enjoyed 2 helpings! The flavorful spiced sauce went really well with the rice you have pictured. Thanks for sharing!" - larkinglesby
Yield: 4 Servings Ready in 1 hours, 15 minutes
467 people trying soon
|Juice of 4 limes|
|1 tablespoonhot sauce|
|1/4 cupvegetable or canola oil|
|4 bone-in skin-off chicken breasts|
|Salt and ground black pepper|
|2 tablespoonscilantro leaves; finely chopped|
|1/4 cupranch salad dressing|
|1 cupshredded monterey jack cheese/cheddar blend|
|2 cupscorn chips; crumbled|
Applebee's Tequila-Lime Chicken in Creamy Southwest Sauce Preparation
In a large bowl, combine the tequila, lime juice, hot sauce and vegetable or canola oil. Add the chicken to the mixture and marinate for at least 30 minutes or up 4 hours. (See Notes)
When ready to cook, preheat oven to 400F or grill to medium.
Shake the excess marinade off the meat and season the pieces with salt and pepper. Grill or roast the meat until cooked through, about 40 minutes in the oven or 8 minutes per side on the grill.
While the meat is cooking, stir together the cilantro, dressing and salsa in a medium-size bowl.
Arrange cooked chicken in a 9"x13" inch baking dish. Spread a layer of Salsa-Ranch dressing over each piece of chicken, followed by 1/4 cup of cheese blend. Broil in preheated oven for 2 to 3 minutes, or just until cheese has melted.
Spread a bed of about 1/2 cup crumbled corn chips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.
Try it with shrimp for a different flavor!
Be sure you don’t marinate the chicken longer than the 3 to 4 hours, or the citric acid in the lime juice may toughen the chicken. The bed of crispy corn tortilla strips can be easily cloned with the crumbled store-bought corn chips, but if you want strips like those served at the restaurant, just follow the instructions below. Serve this dish with your choice of rice (Spanish rice is recommended), along with some pico de gallo (you can find a recipe here) or salsa on the side.
Make your own tortilla strips:
Cut a stack of eight 6-inch corn tortillas in half. Stack the halves on top of each other and slice the tortillas into thin strips. Fry the tortilla strips in 2 cups of oil preheated in a large skillet for 3-5 minutes or until crispy. Salt lightly and cool on paper towels to drain.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?