Thursday, March 14, 2013

Tequila Lime Chicken

When I found this recipe, it said it was a copycat recipe from a restaurant or something.  Given this is low carb, I highly recommend not eating it at the restaurant and making it at home.  Also, use the leftover dressing as a dip for tortilla chips or veggies!

Tequila Lime Chicken
from Low Carb Friends

6 boneless, skinless chicken breasts
Mexican-blend shredded cheese

2/3 cup tequila
2/3 cup vegetable oil
2 tbsp lemon juice
2 tsp garlic powder
1 tsp liquid smoke
1 tsp salt
1/4 tsp ginger

Mix marinade and add to chicken in a large Ziploc bag.  Refrigerate 4 hours or overnight.

1/2 cup mayo (low fat)
1/2 cup sour cream (low fat)
2 tbsp heavy cream
3 tsp white vinegar
2 tsp minced jalepeno slices
2 tsp minced onion
1/2 tsp dried parsley
1/2 tsp tabasco
1/4 tsp each: salt, cumin, dill, paprika, chili powder, cayenne
1/8 tsp each: garlic powder, pepper

Mix dressing ingredients and refrigerate.

Grill the chicken and cook through.  Preheat broiler oven on high.  Place the chicken on a foil-lined baking sheet and top wtih scoops of the dressing.  Sprinkle a Mexican blend cheese.  Broil 3-4 minutes or until cheese is melted.

This time I baked my chicken in the marinade at 425F, covered, for about 30 minutes, until it was cooked.  Then dumped the juices, added the topping and put it under the broiler.

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