Instructions

Make the Marinade

• 1

  In a measuring cup, combine the lime juice, tequila, soy sauce, olive oil, honey, chili powder, cumin, salt, coriander, and cayenne. Whisk to combine.

• 2

  In a zipper bag, add the chicken. Pour the marinade into the bag. Close the bag and squish the ingredients together so the chicken is fully coated. Marinate in the fridge for 30 minutes to an hour.

Make the Mexi-Ranch

• 1

  In a small bowl combine the ranch, salsa, lime, and salt. Whisk to combine. Set aside.

For the Chicken

• 1

  Preheat the broiler. Set a cooking rack at the highest level. 

• 2

  Line a baking sheet with foil. Set a cooking rack on top. Spray it with non-stick spray. Set aside.

• 3

  Place the chicken pretty side up on the rack and place under the broiler. Broil for 7 minutes, remove from the oven and broil for an additional 7 minutes.

• 4

  Remove the baking sheet from the oven. Turn the chicken to the pretty side up once again. Top the chicken with a generous spoonful of the Mexi-ranch and top it with the cheese. Return it to the broiler for another 2-3 minutes until the cheese is bubbly and starting to brown. The chicken is done with it reaches 165 degrees.

To Serve

• 1

  Scatter some tortilla strips on the plate. Place the finished chicken on top. Spoon pico de Gallo over the chicken, sprinkle freshly chopped cilantro, and with a wedge of lime. Serve alongside a spoonful of Mexican rice. Have a margarita while you’re at it too. Enjoy!