Restaurant-Style Tequila Lime Chicken

1 cup water

⅓ cup teriyaki sauce

2 tablespoons lime juice

2 teaspoons minced garlic

1 teaspoon liquid smoke flavoring

½ teaspoon salt

¼ teaspoon ground ginger

¼ teaspoon tequila

4 skinless, boneless chicken breast halves

¼ cup mayonnaise

¼ cup sour cream

1 tablespoon milk

2 teaspoons minced tomato

1 ½ 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

1 cup shredded Cheddar/Monterey Jack cheese blend

2 cups crumbled corn chips

Combine water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger, and tequila in a medium nonporous glass bowl and mix all together. Add chicken and turn to coat; cover bowl and refrigerate for 2 to 3 hours.

Meanwhile, make the Mexi-Ranch Dressing: mix mayonnaise, sour cream, milk, tomato, peppers, onion, parsley, hot pepper sauce, salt, dill weed, paprika, cayenne pepper, cumin, chili powder, and ground black pepper in a medium bowl and mix well until smooth. Cover bowl and chill until needed.

Set oven rack about 6 inches from the heat source and preheat the oven s broiler, or preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove chicken from marinade, discarding any remaining marinade. Grill or broil chicken for 3 to 5 minutes per side, or until chicken is cooked through and juices run clear.

Arrange cooked chicken in a 9x13-inch baking dish. Spread a layer of Mexi-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 or tortilla strips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.