Tequila-Glazed Grilled Chicken Thighs

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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 40 Minutes
Total: 1 Hour

Nutritional Information

Amount per serving
  • 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

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. 1. Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on).
  2. 2. Combine the first 4 ingredients in a small bowl; rub evenly over chicken.
  3. 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. 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.

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