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Tequila-Glazed Grilled Chicken Thighs

Tequila-Glazed Grilled Chicken Thighs
Tequila-Glazed Grilled Chicken Thighs
Photo: Anna Williams; Styling: Pam Morris

Today’s recipe feature is Tequila-Glazed Grilled Chicken Thighs. Tequila and great seasonings combine with pineapple juice and honey to create a fantastic glaze. Chicken thighs are basted with the glaze to create a delicious dish. Serve with a salad and roasted potatoes for a wonderful dinner. Healthy and joyous eating!

Tequila-Glazed Grilled Chicken Thighs (Recipe courtesy David Bonom)


  • 1½ teaspoons ground cumin
  • 1 teaspoon chili powder
  • ¾ teaspoon kosher salt
  • ¼ teaspoon chipotle chile powder
  • 6 bone-in chicken thighs (about 2 pounds), skinned
  • ¾ cup pineapple juice
  • 1/3 cup tequila
  • ¼ cup honey
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • 2 teaspoons grated lime rind
  • 3 tablespoons fresh lime juice
  • ¼ teaspoon crushed red pepper
  • Cooking spray


Preheat grill to medium-high heat using both burners. After pre-heating, turn the left burner off (leave the right burner on).

Combine the first 4 ingredients in a small bowl; rub evenly over chicken.

Bring the pineapple juice, tequila, and honey to a boil in a small saucepan; cook until reduced to ¾ 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.

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. Serving yield = 6 servings.

Note: If you would rather not use tequila, you can substitute 1/3 cup pineapple juice. Start the grilling over direct heat to get good grill marks and charred bits, and then move to indirect heat to gently finish the cooking.