My husband and I loved this recipe! The sauce was really good and it was great with the combination of the spice rub on the chicken. I think I might double the sauce next time... That's how much we liked the sauce!
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.
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Total: 1 Hour
- Calories: 241
- Fat: 7.6g
- Saturated fat: 2.1g
- Monounsaturated fat: 2.8g
- Polyunsaturated fat: 1.7g
- Protein: 18g
- Carbohydrate: 17.2g
- Fiber: 0.4g
- Cholesterol: 64mg
- Iron: 1.2mg
- Sodium: 374mg
- Calcium: 19mg
- 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.
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.
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