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Serves : 4
Prep. Time : 4:45
2 - 4 cloves garlic - minced
2 limes - juice of
1/3 cup soy sauce
3 Tbls. tequila
1 Tbls. packed brown sugar
1 tsp. liquid smoke
1 tsp. onion salt
1/2 tsp. black pepper
1 - 1/2 lbs. boned, skinned chicken breast halves
1/4 cup light sour cream
2 Tbls. mayonnaise - low-fat okay
2 Tbls. spicy, chunky salsa OR picante sauce
1/2 tsp. Cajun spice
1 dash dried dill weed
1 dash cumin
1 cup shredded Colby Jack cheese
2 cups crumbled corn chips OR tortilla chips
-Whisk together garlic, lime
juice, soy sauce, tequila, brown sugar, liquid smoke, onion salt, and
pepper; pour into a sealable plastic zipper bag; place chicken in bag;
refrigerate at least 4 hours, or overnight.
-Whisk together sour cream, mayonnaise, salsa Cajun spice, dill, and
cumin; cover and refrigerate until needed, at least 1 hour.
-Grill marinated chicken breasts over a medium flame for 8 minutes on
each side, or until juices run clear.
-Place cooked chicken on a broiler pan; spread prepared sauce over each
breast and sprinkle evenly with cheese; broil until cheese has melted
and browned slightly.
-Serve broiled chicken on a bed of crumbled chips with any remaining
sauce on the side.
NOTES : Serve with
Spanish rice and salsa.