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Ay! Caramba! Tequila Lime Chicken | Get Your Rumba On with this Applebee’s Inspired Dish!

Oh, those persuasive Caribbean rhythms.

As the lyrics from Copacabana play in my head, I can’t help but dance to the music when making this dish!

“The more I resist, the more they insist

Can’t stop the congas, timbales the bongos,

The claves and Ay! Ay! Ay! Ay! Caramba!”

Although our world and Lac du Nibiinaabe is just a tad north of the Caribbean Islands, our local Applebee’s restaurant is only a few miles in either direction from here.  One of my favorite dishes to eat at the restaurant before I was diagnosed with celiac disease was their Fiesta Lime Chicken. Thus, my inspiration re-creating a gluten-free version of the Applebee’s favorite enjoyed by many.

This recipe is one of those dishes that is so… good that just thinking about it makes my mouth start to salivate. And, I can’t think about it without the Broadway Hits version of Ay! Caramba! performed by the Manhattan Singers of Copacabana playing through my head. To watch me in the kitchen during the onset of preparing my version of Ay! Caramba! Lime Chicken, aka Fiesta Lime Chicken I’m sure you’d swear I was possessed. 

I’m sure you’d giggle. My family does.

Just like the song…

“I hear the rumba (you hear the rumba?)

and then the mambo (you want to mambo?)

wait, I think you should know Latin drums make me go

Ay! Caramba!

They shake maracas (I shake maracas)

I go bananas (you like bananas?)

We start having fun but before it’s all done

Ay! Caramba!

Okay, I’m all done embarrassing myself. Enough is enough. Let’s get to the recipe. 

Ay! Caramba! (Sorry, I couldn’t help myself.)

Just one more time. 

Ay! Caramba! (Ermmm… Yep, I’m really done now.)

Here you go.

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Ay! Caramba! Tequila Lime Chicken | Get Your Rumba On with this Applebee’s Inspired Dish!

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Ay! Caramba Lime Chicken
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1 ratings

Prep Time: 30 minutes

Cook Time: 8 minutes

Total Time: 1 hour, 40 minutes

Category: G-Free Deliciously, Chicken, Family Favorites, Main Courses, Dinner

Cuisine: Caribbean

Yield: 4

Serving Size: 1

Ay! Caramba Lime Chicken

This recipe is one of those dishes that is so… good that just thinking about it makes my mouth start to salivate. And, I can’t think about it without the Broadway Hits version of Ay! Caramba! performed by the Manhattan Singers of Copacabana playing through my head.

Ingredients

  • 4 boneless skinless Chicken Breasts
    For the Marinade
  • 1 cup water
  • 1/3 cup gluten-free Teriyaki Sauce
  • 1 Tablespoon minced fresh garlic
  • 1/2 cup Lime Margarita Mixer
  • 1/2 cup Tequila
  • 1 Tablespoon gluten-free Worcestershire Sauce
  • 1 Tablespoon fresh-grated Ginger
    For the Sauce
  • 1/4 cup gluten-free Mayonnaise
  • 1/4 cup Greek-style plain Yogurt
  • 2 Tablespoons Salsa
  • 1 Tablespoon Half-N-Half
  • 1 Tablespoon Cajun Seasoning (or less, to taste)
  • 1 Tablespoon dried Parsley
  • 2 Teaspoons Hot Sauce
  • 2 cups shredded Colby-Jack Cheese (reserve for when the chicken comes off the grill)
    For the Pico de Gallo
  • 1 large tomato (seeded, and skin removed)
  • 1/8 cup diced red onion (reserve a tiny bit for garnish)
  • 1/8 cup diced green onion (reserve a tiny bit for garnish)
  • 1 Jalapeno Pepper (stemmed, seeded and chopped small)
  • 2 Tablespoon fresh Lime Juice
  • Salt (to taste)

Instructions

  1. Place a large zipper bag inside a bowl. Add the water, teriyaki sauce, garlic, lime margarita mixer, tequila, Worcestershire sauce, and ginger into the bag. Zip closed and shake gently to combine the marinade. Place the chicken into the bag, zip closed, cover and refrigerate for at least one hour.
  2. To prepare the sauce – In a medium-size bowl combine the mayonnaise, yogurt, salsa, half-n-half, Cajun seasoning, parsley, and hot sauce. Whisk to until the sauce is combined. Cover and refrigerate until needed.
  3. To prepare the Pico de Gallo – In a medium bowl combine the tomato, red onion, green onion, jalapeno pepper, and lime juice. Salt to taste and mix well. Cover and refrigerate until needed.
  4. Spray the grill grates of your outdoor grill with a gluten-free high-heat grill spray. Pre-heat the grill to medium-high heat.
  5. Remove the chicken breasts from the marinade, using about half of the sauce mixture divided into a separate bowl, brush each chicken breast on both sides to coat, then place onto the grill. Cook the chicken turning frequently and brushing with the sauce mixture on each flip. Grill until the internal temperature of the meatiest part of the breast reaches 165ºF. Remove from the grill to an oven-safe sheet when done. Spread remaining reserved sauce mixture over the breasts, sprinkle the grated cheese over the top and return briefly to the grill or broil in the oven just until the cheese is melted on top of the chicken.
  6. Remove the chicken and top with Pico de Gallo, and garnish with reserved red and green onion to garnish for serving.
https://gfreedeliciously.com/2018/06/29/ay-caramba-lime-chicken/

Copyright © 2018 G-Free Deliciously | Kymberley Pekrul | gfreedeliciously.com

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Kymberley Pekrul

A TIDBIT OR TWO ABOUT KYMBERLEY:

  • The activities I to do most are cooking, being creative with food, gardening, quilting, sewing, and writing! 
  • In my life, I have traveled to 31 of the states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting. Among the places, I’ve lived in Arizona, California, Michigan, and Wisconsin.
  • As a little girl I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to make was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them 🙄  Learn more →
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HEY! I’M SO HAPPY TO MEET YOU!

I’m Kymberley: former nonprofit director, now full-time blogger. My husband Mark, and I share our rural home in the heart of Central Wisconsin in an area known as “The Holyland.” We love visiting cool places across America, learning about the food, the people, culture, and the local history. Our favorite things are eating great food, dark chocolate, weekend coffee, lazy summer days, all sorts of music, and time with our grandchildren.  
Learn more →

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