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.
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.
Wow! These were amazing. I used boneless thighs and made 8 and the portions were perfect for the four of us. The glaze was a perfect compliment to the spicy rub.
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!
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.
Made this recipe today ... Absolutely moist and delicious.
This isn't the same recipe from the magazine, although it's close. The version from the July 2012 magazine is MUCH better. My husband and I use that version at least once a month.
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!
Easy and delicious. The whole family liked it, even my picky eater,
Very good - served with a coucous salad from the same issue.
My family and I thought this recipe was truly outstanding...with the following minor adjustments: 1. Grill the thighs on a charcoal grill - it gave the meat a great flavor and char 2. Use boneless, skinless thighs - they cook quicker and still remain juicy and flavorful 3. Don't use good tequila - we used pretty terrible tequila and the glaze still tasted fantastic 4. Make sure to use the glaze while it is hot - otherwise it turns into a very thick caramel that is basically unusable 5. Serve it with rice! We made a simple basmati rice flavored with lime and cilantro and it went perfectly with the thighs I think the above tweaks really take this recipe from pretty good to fantastic!
Love this recipe. It is quick and easy to make the sauce and the chicken thighs are juicy and perfectly done on the grill. A great weeknight summer recipe.
The chicken, with the spice rub, was quite good. On the other hand, the glaze was inedible. Didn't make it from the stove to the chicken on the BBQ.
I really liked these! I had to cook them a bit longer because they weren't cooked all the way through. It's a nice way to change up the weekday chicken run.
easy and yummy!
An easy and wonderful recipe for any night of the week. This chicken is delicious and not too difficult to prepare. The blend of chipotle and pineapple flavors is out of this world! I substitute additional pineapple juice for the tequila and the whole family loves it. I've even used additional chipotle powder instead of chili powder. I highly recommend this recipe.
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!!!
These were awesome! I used boneless, skinless thighs and they were very moist.
This was really good and the flavor of the sauce was great! I don't have a grill, so I cooked the chicken on a George Foreman grill and basted once with sauce. The sauce was a little too sweet for me, so next time I'd use less honey. I did add a dash of salt and extra lime juice and some lemon juice to balance out the sweetness. I also used breasts, not thighs. I served the rest of the sauce on the side. While this isn't the most amazing chicken dish I've ever made, the chicken itself was juicy and had good flavor.
The heat was there, but the sweet sticky sauce was not as powerful as I would have hoped. This recipe definitely has potential. Maybe next time I will marinate the chicken in the sweet sauce in addition to the basting.
Flavor was just not worth the effort. The Spicy Honey-Brushed Chicken Thighs are so, so much better and only involve a dry rub with a honey& vinegar non-cooked baste.
Incredibly good, tasty and moist. Used chicken breast instead of thighs. Couldn't find chipotle chile powder; used cayenne chile powder instead. I didn't measure and rub first 4 ingredients into each breast; instead liberally seasoned each breast with these ingredients. Will definitely make again! Served with grilled asparagus and new potatoes.
Sticky goodness! Don't mess with the recipe and it won't disappoint!
We substituted wide boneless chicken breast strips also rather than thighs. Felt the recipe has a lot of potential and will definitely make it again but it needs some oomph. I agree that the spicy flavor from the rub was good, the sauce was "good", but not quite there. We'll definitely try this again.
We substituted chicken breasts rather than thighs. I felt that making the sauce was the most time consuming part, but it wasn't terrible. Thought the spicy flavor from the rub was very good, the sauce was good, but not quite what I expected. The chicken does look just like the picture which is nice. Overall, we will make it again.
I thought this was good and tasty...one thing to remember about hot spicy spices is that they lose their heat rather fast so small quantities is the way to go...I served it with the curried potato salad from the same issue and they matched well together. I did put the rub on the chicken a couple of hours before we cooked it due to the fact that DH had to cook it while I was at class...I also thought it was fairly quick to make up to the cooking part.
I'm going to have to agree with the review by "lksmithnj." It was good, but it didn't have that explosion of sweet & citrusy, hot flavor that I was expecting it to have.
Good recipe. Quite a lot of steps, but the payoff was worth it. I eliminated the grated lime because I didn't have enough limes.
Dang Tasty! Very easy.
I made this for my mom's birthday dinner, using our Traeger BBQ and doubling the recipe. It was a huge hit. I was a little concerned it would be too spicy and thus backed off the chipotle chili powder and red pepper in the sauce - but next time I'll go all out because it would've been just fine as is. I didn't need to double the sauce though - I felt there was plenty. Good recipe that I'll use again and again. I served it with coconut rice and grilled asparagus.
I made this with chicken breasts and thought it was delicious! A little more work than expected for a week night meal, but it was sweet and spicy and sour all at the same time!
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.
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...