Tuesday, September 22, 2015

Tequila-Glazed Grilled Chicken Thighs

So last week, I posted a picture of Tomato Basil Chicken on Facebook, and my aunt texted me asking for the recipe (I hadn't put up the recipe, at the point).  And yes, I am a Facebook Food Putter-Upper.
So I sent her over the recipe and she sent me back this one.  It looked like it would have a lot a flavor.  And it might fulfill my secret plot to get D to refill the gas on the gas grill (we have both gas and charcoal).  So I showed it to him, he said yes, and thus my evil plot worked.

They were really flavorful and juicy.  They were devoured.  We had with a Barbecue Salad (some Dole Chopped Salad thing).

Definitely a hit.

Tequila-Glazed Grilled Chicken Thighs

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.

Photo by ALB

Yield: 6 servings (serving size: 1 thigh)

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

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.

Nutritional Information
Calories: 241; Fat: 7.6 g; Sat fat: 2.1 g; Mono fat: 2.8 g; Poly fat: 1.7 g; Protein: 18 g; Carbohydrate: 17.2 g; Fiber: 0.4 g; Cholesterol: 64 mg; Iron: 1.2 mg; Sodium: 374 mg; Calcium: 19 mg

Cooking Light, JUNE 2011

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