Tequila-Glazed Grilled Chicken Thighs

YIELD: 6 servings (serving size: 1 thigh) HANDS-ON: 40 MINUTES TOTAL: 1 HOURS Amount per serving Calories: 241 Fat: 7.6g Saturated fat: 2.1g Monounsaturated fat: 2.8g Polyunsaturated fat: 1.7g Protein: 18g Carbohydrate: 17.2g Fiber: 0.4g Cholesterol: 64mg Iron: 1.2mg Sodium: 374mg Calcium: 19mg

Photo by Kathy M.
Adapted from myrecipes.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Adapted from myrecipes.com

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

Directions

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.

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