This Cooking Light recipe is delicious. I think it would work well with chicken breasts, which my husband would prefer over thighs. It's sweet with a bit of spiciness and full of tequila flavor. It would have had a bit of heat if I would have added the crushed red pepper to the glaze, but my tongue is too much of a sissy for that.
Tequila-Glazed Chicken Thighs
1 1/2 tsp. cumin
1 tsp. chili powder
3/4 tsp. salt
1/2 tsp. chipotle chili powder
6 bone-in chicken thighs, skinned
3/4 cup pineapple juice
1/3 cup tequila
1/4 cup honey
2 tsp. cornstarch
2 tsp. water
2 tsp. lime zest
3 Tbsp. fresh lime juice
Preheat grill to medium-high heat using multiple burners. After preheating, turn off half the grill to use that side for indirect heat.
Combine the first four spices together in a small bowl, and rub evenly over chicken. In a small saucepan, bring the pineapple juice, tequila and honey to a boil. Cook until reduced to about 3/4 cup, which should be about 10 minutes. Combine the cornstarch and water together in a small bowl, and stir well. Add cornstarch to juice mixture, whisking constantly until the mixture returns to a boil. Cook 1 minute, stirring constantly. Remove from heat, and stir in zest and lime juice.
Grill chicken thighs for 5 minutes on each side on the direct heat portion of the grill. Then move them to indirect heat for another 10 minutes or until cooked through. While cooking on the indirect heat, baste occasionally with the pineapple tequila glaze.
No comments:
Post a Comment