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.
Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on).
Combine the first 4 ingredients in a small bowl; rub evenly over chicken.
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.
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.
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.
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!!!
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!!
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.
Loved these! We used boneless chicken thighs and it worked perfectly. These were juicy and the sauce has a nice sweet citrusy flavor. Also, if you're the type of person who thinks chicken can look pretty (and I am), there were gorgeously grill-marked and glazed. Paired it with the Grilled Sweet Potato and Napa Cabbage Salad with Lime Vinaigrette to make a delightful summery meal!
Good flavors in the dish and a nice presentation. I served this chicken along with rice and okra and the combination worked well. The rub is a bit bland and could use a little more distinct flavor to help offset the glaze.
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!
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