Tequila-Glazed Grilled Chicken Thighs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Brush chicken thighs with a tequila glaze that's been sweetened with pineapple juice and honey for a deliciously tropical grilled chicken entree. Serve with rice pilaf and a mixed green salad for a complete meal. Ingredients:
1 1/2 teaspoons ground cumin |
1 teaspoon chili powder |
3/4 teaspoon kosher salt |
1/4 teaspoon chipotle chile powder |
6 bone-in chicken thighs (about 2 pounds), skinned |
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 |
cooking spray |
Directions:
1. Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on).
2. Combine the first 4 ingredients in a small bowl; rub evenly over chicken.
3. Bring the pineapple juice, tequila, and honey to a boil in a small saucepan; cook until reduced to 3/4 cup (about 10 minutes). Combine cornstarch and 2 teaspoons water in a small bowl, and stir well. Add cornstarch mixture to juice mixture, stirring constantly with a whisk. Bring to a boil, and cook for 1 minute, stirring constantly. Remove from heat, and stir in lime rind, 3 tablespoons lime juice, and red pepper.
4. Place chicken on grill rack coated with cooking spray over right burner (direct heat). Cover and grill for 5 minutes on each side, basting occasionally with juice mixture. Move the chicken to grill rack over left burner (indirect heat). Cover and grill an additional 5 minutes on each side or until done, basting occasionally.
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