Tequila Lime Chicken

Chicken Marinade:--
1 cup water
½ cup SIDS SMOKEY GARLIC SAUCE
2 tbsp lime juice
2 tsp minced garlic
½ tsp salt
¼ tsp ground ginger
½ tsp tequila
4 skinless, boneless chicken breast halves
Mexi-Ranch Dressing:--
¼ cup Best Foods mayonnaise
¼ cup sour cream
1 tbsp milk
2 tsp minced tomato
1½ tsp chopped green chilli peppers
1 tsp minced onion
¼ tsp dried parsley
¼ tsp Kaitaia Fire
1 pinch salt
1 pinch dried dill weed
1 pinch paprika
1 pinch cayenne pepper
1 pinch ground cumin
1 pinch ground black pepper
1 cup shredded Cheddar
2 cups crumbled corn chips

Combine SIDS SMOKEY GARLIC SAUCE and the Chicken Marinade ingredients in a medium nonporous glass bowl and mix all together. Add chicken and turn to coat; cover bowl and refrigerate for 2-3 hours.
Meanwhile, make the Mexi-Ranch Dressing: mix mayonnaise, sour cream, milk, tomato, peppers, onion, parsley, Kaitaia Fire, salt, dill weed, paprika, cayenne pepper, cumin and ground black pepper in a medium bowl and mix well until smooth. Cover bowl and chill until needed.
Set oven rack about 15 cm 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 3-5 minutes per side, until chicken is cooked through and juices run clear.
Arrange cooked chicken in a baking dish. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by ¼ cup of cheese blend. Broil in preheated oven for 2-3 minutes, just until cheese has melted.
Spread a bed of about ½ cup crumbled corn chips or tortilla strips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.