Fiesta Lime Chicken Weight Watchers Recipes

Steps:

• Directions:.
• Whisk together the first 8 ingredients, coat chicken in mixture, and marinade for at least 2 hours.
• Whisk together the next 9 ingredients, cover, and chill until needed.
• Grill the marinated chicken breasts for 3-5 minutes per side, or until cooked through. Discard marinade.
• Brush grilled chicken with reserved dressing, sprinkle with cheese, and broil until cheese has melted.
• Serve the chicken over a bed of crumbled chips.

Steps:

• 1. Whisk together the water, teriyaki, lime juice, garlic, tequila, liquid smoke, salt, and ginger. Coat the chicken in the mixture, and marinate in the refrigerator for at least 2 hours.
• 2. To prepare the dressing, whisk together the mayo, sour cream, salsa, milk, cajun spice, parsley, tabasco, dill weed, and cumin. Cover, and refrigerate until needed.
• 3. Preheat the broiler. Grill the marinated chicken breasts for 3-5 minutes per side, until cooked through. Discard the marinade.
• 4. Brush the grilled chicken with the chilled dressing, sprinkle with the cheese, and broil until the cheese has melted.
• 5. Serve the chicken over a bed of the crumbled chips.

Steps:

• Stir together first five ingredients and spread atop chicken breasts, covering evenly.
• Bake at 375 for 30 minutes.

Steps:

• Prepare marinade: Mix together in bowl; water, teriyaki sauce, juice from 1/2 of lime, garlic, tequila (if desired), liquid smoke, salt and ginger.
• Marinate chicken breasts at least an hour in mixture.
• Prepare sauce: Mix together in bowl; mayonnaise, sour cream, salsa, milk, cajun spice, parsley and hot sauce.
• Cover and place in refrigerator until needed.
• Broil or grill chicken chicken until cooked through.
• Brush tops of chicken breasts with sauce, sprinkle on cheese and broil until cheese is melted.
• Cut remaining lime into 4ths.
• Serve chicken on tortilla chips with lime garnish.
• Great with rice!

Steps:

• In small glass bowl, combine soy sauce, lime juice, lime zest, ginger, garlic, honey, oil, crushed peppers and 2 tablespoons of cilantro. Remove and reserve 2 tablespoons marinade to use for basting when cooking chicken.
• Place chicken in plastic zipper bag and add marinade.
• Squeeze the air from the bag and close it. Place bag of chicken in the refrigerator to marinate for 2-4 hours.
• Grill chicken over medium high heat for 6-8minutes. Flip and brush with reserved marinade. Grill until chicken is cooked through, 6-8 minutes more.
• To serve, place chicken on platter and sprinkle with scallions and remaining cilantro.

Steps:

• Combine marinade ingredients in a medium bowl: water, teriyaki, lime juice, garlic, liquid smoke, salt, ginger, tequila. Add chicken, cover and chill about 2 hours. Do not marinade chicken longer than 3 hours.
• Prepare the Mexi-Ranch sauce by combining the following ingredients in a small bowl: mayonnaise, sour cream, milk, tomato, vinegar, jalapeño, onion, parsley, Tabasco, salt, dill, paprika, cayenne, cumin, chili powder, garlic powder, pepper. Mix well until smooth, then cover and chill until needed.
• When you are ready to cook, preheat your oven's broiler and a grill or girll pan. Remove chicken from marinade (discard marinade) and grill chicken for 3 to 5 minutes per side, or until done.
• Arrange cooked chicken in a baking pan. Spread 2 tablespoons of Mexi-Ranch sauce over each piece of chicken, followed by 1 tablespoon of the shredded cheese blend. Broil the chicken for 2 to 3 minutes or just until cheese melts.
• Spread a bed of 1/4 cup of the crumbled baked tortilla chips on each of 4 plates. Put a piece of chicken on top of the chips on each plate. Garnish with salsa if desired.