- 4
Ingredients
- 1-1/2 Tbsp. whole coriander seeds, coarsely ground in spice mill or mortar & pestle
- 1-3/4 tsp. coarse kosher salt
- 1/2 tsp. dried crushed red pepper
- 1 - 3-1/2 to 4 lb cut up chicken
- 1/3 c. orange juice
- 1/4 c. gold or silver tequila
- 2 Tbsp. golden-brown sugar
- 2 Tbsp. honey
- 1 to 2 red jalapeño chilies w/seeds, finely chopped
- 1 shallot, minced
- Non-stick vegetable spray
Preparation
Step 1
Mix coriander, salt and red pepper. Sprinkle mixture all over chicken. Arrange chicken skin side up on baking sheet; cover and chill at least 6 hours or overnight.
Combine orange juice, tequila, brown sugar, honey, 1 jalapeño and shallot in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to med-low; simmer until mixture thickens slightly, about 10 minutes. Add 1 more jalapeño if more heat is desired. Cool glaze. Transfer 3 Tbsp. glaze to small bowl and set aside for serving.
Spray grill with nonstick spray. Prepare BBQ (med. heat). Arrange chicken, skin side up, on grill. Grill 15 minutes, turning occasionally. Brush chicken with glaze in saucepan. Turn chicken over; brush with glaze. Grill until juices run clear when pierced with fork or until instant-read thermometer inserted into chicken registers 170 degrees, turning and brushing occasionally with glaze, about 10 minutes more. Transfer to splatter and spoon reserved glaze over.