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.
Cooking Light JUNE 2011
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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