Tequila-Glazed Grilled Chicken Thighs |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Sticky-delicious chicken that will be a standout at a BBQ party. If you wish not to use tequila, you can substitute 1/3 cup pineapple juice. Ingredients:
6 bone-in chicken thighs, skinned |
1 1/2 teaspoons ground cumin |
1 teaspoon chili powder |
3/4 teaspoon kosher salt |
1/4 teaspoon dried chipotle powder |
3/4 cup pineapple juice |
1/3 cup tequila |
1/4 cup honey |
2 teaspoons cornstarch |
2 teaspoons water |
2 teaspoons grated lime rind |
3 tablespoons fresh lime juice |
1/4 teaspoon crushed red pepper flakes |
Directions:
1. Preheat grill to medium-high heat.
2. Combine the first 4 ingredients in a small bowl, and rub evenly over chicken.
3. Bring the pineapple juice, tequila, and honey to a boil in a small saucepan, and cook until reduced to 1/4 cup (about 10 minutes).
4. Combine cornstarch and 2 teaspoons water in a small bowl, and stir well.
5. Add cornstarch mixture to juice mixture, stirring constantly with a whisk.
6. Bring to a boil, and cook for 1 minute, stirring constantly.
7. Remove from heat, and stir in lime rind, lime juice, and red pepper.
8. Place chicken on grill rack coated with cooking spray, cover and grill in direct heat for 5 minutes on each side, basting occasionally with juice mixture.
9. Move chicken to indirect heat, cover and grill 5 minutes on each side, or until done, basting occasionally.
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