Tequila-Glazed Grilled Chicken Thighs

46 Reviews
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Photo: Anna Williams; Styling: Pam Morris
Hands-on Time
40 Mins
Total Time
1 Hour
Yield
6 servings (serving size: 1 thigh)
By David Bonom
June 2011
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 241
  • Fat 7.6g
  • Satfat 2.1g
  • Monofat 2.8g
  • Polyfat 1.7g
  • Protein 18g
  • Carbohydrate 17.2g
  • Fiber 0.4g
  • Cholesterol 64mg
  • Iron 1.2mg
  • Sodium 374mg
  • Calcium 19mg

How to Make It

Step 1

Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on).

Step 2

Combine the first 4 ingredients in a small bowl; rub evenly over chicken.

Step 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.

Step 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.

Chef's Notes

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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Ratings & Reviews

flowerpot916's Review

Dorseyl
June 21, 2011
Sticky goodness! Don't mess with the recipe and it won't disappoint!

mojoinaz's Review

LadyJane10
February 08, 2014
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!

swtjulia's Review

jax071
May 17, 2011
I just made this recipe tonight out of my newest "cooking Light" magazine, The recipe is not hard at all, and the rewards are great. The chicken comes out sweet, spicy and oh so tender! I made it with steamed green beans, and it was filling and savory ohh so good, I posted it for my friends on Facebook I loved it so much! My husband gave it 2 thumbs up too!!

srwfromorange's Review

London1
May 15, 2011
We BBQ'd this chicken last night, I called some friends & asked them to be guinea pigs for a new CL recipe, they couldnt wait. We all loved it, it was spicy (I might have put in an extra pinch of pepper flakes) yet sweet, smoky from the chipolte and tart from the lime. I served it with my own spanish rice recipe, a iceberg lettuce wedge salad with CL's Green Goddess dressing from this issue & served Barefoot Pinot Grigio . I do not agree with the other reviewer. I didnt find it to be that difficult to prepare & will make it again. I even doubled the sauce & had to juice all those limes.

jenniferkatie's Review

steponme
July 26, 2011
WOW, these were soo good!! And the sauce was YUM!! Perfect to be mixed with some side of cheezy scaloped potatoes! We grilled first then put under the broiler with the sauce then drizzled more on the plates! SOOO GOOD!!!

karenfar's Review

jenniferkatie
November 18, 2013
Excellent!! I followed the recipe completely except used boneless, skinless thighs and otherwise wouldn't change a thing. I don't think one chicken thigh is enough for one serving as most thighs end up pretty small. The rub and glaze work so well and the chicken ended up moist and had lots of flavor. So easy, too.

Easy and delicious!

mmmck783
August 19, 2015
My only comments would be to double the rub and apply as you think is needed.  I used the amount called for and think a little more would have been nice.  The glaze is excellent - the tequila doesn't really come through, but the whole thing comes to together to form a lovely flavor to cook the grilled chicken.  I also cooked it a bit shorter, about 15 minutes total, and it was perfectly cooked.  Also, make sure to hold off basting the chicken until the side that is basted will NOT be exposed to direct heat, or else you will get some significant burned/charred results due to the high sugar content in the glaze.

London1's Review

baymd5
July 24, 2011
These were awesome! I used boneless, skinless thighs and they were very moist.

lksmithnj's Review

heddyq
May 14, 2011
This isn't a bad recipe; its just not a great one. There's a fair amount of work and not a comparable amount of return. The flavor is really good and the chicken does look exactly like the photo. But it's a lot of work and the final outcome is just so-so. Nothing bad, but nothing special. I served this with smashed potatoes and french green beans; no one left hungry and no one complained. But I don't think we'll be making this one again. Try the Jamaican spiced chicken thighs instead...

Texasdidi's Review

mrscrazyed
October 24, 2012
Great recipe! Hubby loved it! I used chicken legs instead of thighs and it was fine. I was afraid it would be too spicy with the cayenne and chipotle peppers but it wasn't. Just have to follow the grilling instructions carefully so that the marinade doesn't blacken too much. Will double this recipe next time for leftovers!
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