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.