Tequila-Glazed Grilled Chicken Thighs

Tequila-Glazed Grilled Chicken Thighs Recipe
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.

Yield:

6 servings (serving size: 1 thigh)

Recipe from

Recipe Time

Hands-on: 40 Minutes
Total: 1 Hours

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

Ingredients

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

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.

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.

David Bonom,

June 2011
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