Restaurant-Style Tequila Lime Chicken (Just Like the Restaurant)

ByAina David
Jump to Recipe Print Recipe

This Restaurant-Style Tequila Lime Chicken tastes exactly like the famous Tex-Mex restaurant version — spicy, tangy, cheesy, and totally crave-worthy. The chicken is marinated in a bold tequila-lime blend, broiled or grilled until juicy, then topped with a creamy Mexi-Ranch sauce, melted cheese, and served over crunchy tortilla chips.

Perfect for weekend dinners, copycat recipes, or when you want restaurant vibes at home

Why You’ll Love This Recipe

  • Famous restaurant copycat flavor
  • Tangy tequila-lime marinade
  • Cheesy, creamy Mexi-Ranch topping
  • Grill or broiler friendly
  • Perfect with rice & pico de gallo

Pro Tips for Best Results

  • Marinate at least 2 hours (overnight is even better)
  • Broil on high heat for charred edges like the restaurant
  • Use fresh lime juice for maximum flavor
  • Let chicken rest 5 minutes before topping

What to Serve With Tequila Lime Chicken

  • Cilantro-lime rice
  • Pico de gallo or salsa
  • Mexican street corn
  • Black beans or refried beans
Restaurant-Style Tequila Lime Chicken (Just Like the Restaurant)

Storage & Reheating

  • Refrigerate leftovers up to 3 days
  • Reheat chicken separately, then add toppings
  • Best reheated in oven or air fryer (not microwave)
Restaurant-Style Tequila Lime Chicken (Just Like the Restaurant)

Restaurant-Style Tequila Lime Chicken

Spicy tequila-lime marinated chicken topped with creamy Mexi-Ranch sauce, melted cheese, and served over crunchy tortilla chips — just like the restaurant.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 17 minutes
2 hours
Total Time 2 hours 50 minutes
Servings: 4
Course: Dinner, Lunch, Main Course, Summer Grilling
Cuisine: American, Mexican-American, Southwestern, Tex-Mex
Calories: 1030
Ingredients Method Notes

Ingredients
  

  • Chicken Marinade
  • 1 cup water
  • ⅓ cup teriyaki sauce
  • 2 tablespoons lime juice
  • 2 teaspoons minced garlic
  • 1 teaspoon liquid smoke
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • ¼ teaspoon tequila
  • 4 skinless boneless chicken breasts
  • Mexi-Ranch Dressing
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon milk
  • 2 teaspoons minced tomato
  • 1½ teaspoons chopped green chile peppers
  • 1 teaspoon minced onion
  • ¼ teaspoon dried parsley
  • ¼ teaspoon hot pepper sauce
  • 1 pinch salt
  • 1 pinch dried dill weed
  • 1 pinch paprika
  • 1 pinch cayenne pepper
  • 1 pinch ground cumin
  • 1 pinch chili powder
  • 1 pinch ground black pepper
  • Toppings
  • 1 cup shredded Cheddar-Monterey Jack cheese blend
  • 2 cups crumbled corn chips or tortilla strips

Method
 

  1. In a glass bowl, mix water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger, and tequila.
  2. Add chicken breasts, turning to coat. Cover and refrigerate 2–3 hours.
  3. Mix all Mexi-Ranch dressing ingredients in a bowl until smooth. Cover and chill.
  4. Preheat oven broiler (or grill to medium-high).
  5. Remove chicken from marinade and discard marinade.
  6. Grill or broil chicken 3–5 minutes per side until cooked through (165°F).
  7. Place chicken in a baking dish. Spread Mexi-Ranch dressing on each piece and top with cheese.
  8. Broil 2–3 minutes until cheese melts.
  9. Serve each chicken breast over crushed corn chips.

Notes

  • Tortilla strips can be fried from corn tortillas if desired
  • Great with pico de gallo or cilantro-lime rice
  • Can substitute grilled chicken thighs

Nutrition Facts (Per Serving)

  • Calories: 1030
  • Fat: 65 g
  • Saturated Fat: 15 g
  • Carbohydrates: 68 g
  • Fiber: 5 g
  • Sugars: 8 g
  • Protein: 41 g
  • Cholesterol: 98 mg
  • Sodium: 2237 mg
  • Calcium: 280 mg
  • Iron: 2 mg
  • Potassium: 544 mg
  • Vitamin C: 7 mg

Similar Posts