This recipe is based on a famous restaurant chains’ recipe. This recipe requires you to work about 2 hours ahead.

Ingredients

• 1 cup water
• 1/3 cup teriyaki sauce
• Juice of 1/2 lime
• 3 cloves of garlic
• 1 tsp tequila
• 1 tsp liquid smoke or worcestershire sauce
• 1/2 tsp salt
• 1/4 tsp ground ginger
• 1 pound chicken breasts, cut into four equal portions
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tsp. spicy salsa
• 1 tbsp. milk
• 1 tsp. cajun seasoning
• 1/4 tsp. parsley
• 1/4 tsp hot sauce
• 1/8 tsp dill weed
• 1/8 tsp cumin
• 1 cup shredded jack or colby cheese
• 2 cups tortilla strips

Process

2.5 hours before you want to eat:

1. Combine the water, teriyaki sauce, lime juice, garlic, tequila, liquid smoke, salt, and ginger in a medium bowl. Mix them with a whisk.
2. Add the chicken to the bowl. Cover it and let it rest for two hours.
3. While it rests, mix the mayonnaise, sour cream, salsa, milk, Cajun spice, parsley, hot sauce, dill weed, and cumin. Cover and let it rest in the refrigerator.

When ready to cook:

1. Take the chicken breasts out of the marinade. Discard the marinade, it’s full of salmonella. In a cast-iron skillet or on a grill, cook the chicken for 3-5 minutes per side.
2. Place the cooked chicken on an oven-safe baking dish. Turn on your broiler.
3. Brush the chicken with the mayonnaise dressing from step 3 above.
4. Sprinkle the chicken with cheese.
5. Broil the chicken until the cheese is nicely melted. The broiler is treacherous, watch it closely.
6. Serve the chicken on a bed of tortilla strips with any remaining mayonnaise dressing available for dipping, brushing, etc.

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