Tequila-Glazed Grilled Chicken Thighs

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Tequila-Glazed Grilled Chicken ThighsRecipe
Photo: Anna Williams; Styling: Pam Morris
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.
6 servings (serving size: 1 thigh)

Ingredients

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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

Preparation

Hands-on: 40 Minutes
Total: 1 Hours

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.

Created date

May 2011

Nutritional Information

Calories 241
Fat 7.6 g
Satfat 2.1 g
Monofat 2.8 g
Polyfat 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