Tequila-Mustard-Glazed Chicken Skewers

By mirandavoegeli

James Holmes, a Farmhouse Delivery CSA customer, developed the glaze for this recipe while experimenting with homemade mustards.

Ingredients

• 1/2 cup tequila
• 1/2 cup light brown sugar
• 3 tablespoons extra-virgin olive oil
• 4 garlic cloves, chopped
• 1 tablespoon chopped oregano
• 1 tablespoon kosher salt
• 3 pounds skinless, boneless chicken thighs, cut into 1/2-inch-wide strips

Details

Servings 24
Cooking time 95mins
Adapted from foodandwine.com

Preparation

Step 1

MARINATE THE CHICKEN
In a large bowl, combine the tequila, brown sugar, olive oil, garlic, oregano and salt. Add the chicken, toss to coat, cover and refrigerate for 1 hour.

PREPARE THE MUSTARD
In a saucepan, whisk together the egg yolks, water, malt vinegar, honey, tequila, lime juice, dry mustard, coriander, cumin and chile powder. Cook over low heat, whisking, until thickened, 5 minutes; do not boil. Transfer to a heatproof bowl. Stir in the lime zest and season with salt. Let cool to room temperature, then refrigerate.

Soak 24 bamboo skewers in water for 30 minutes. Light a grill. Transfer 1/2 cup of the mustard to a small bowl. Thread the chicken onto the top third of the skewers; grill over moderate heat, turning, until browned and almost cooked, 8 minutes. Brush the chicken with the reserved 1/2 cup of mustard and grill until glazed and cooked through. Serve the skewers with the remaining mustard.