Friday, October 28, 2011

Tequila Glazed Grilled Chicken Thighs

Our kitchen is finally coming together with the boxes mostly unpacked and everything put away. There are still those random miscellaneous items that we don't know what to do with but are feeling more settled. Only problem is remembering where we put things. I must open at least 3 cabinets or drawers looking for a utensil or pot or pan. Hopefully things will become second nature soon enough. 

The best part though was being able to make and enjoy our first meal in our new house. I found the box with all of my cookbooks and stacks of recipes ripped from magazines or printed from online. While the grill is not hooked up yet this recipe was just as easy to do inside using our grill pan on the stove. I hadn't found the tequila so I used the recommended substitution of more pineapple juice. The spice rub was really flavorful and the lime juice shone through refreshingly. I think the tequila would have given the sauce a little extra kick to cut the sweetness of the pineapple juice but it was a moist and flavorful chicken recipe I would try again.

Tequila-Glazed Grilled Chicken Thighs
Source: Cooking Light June 2011
Serves  6

1 ½ teaspoons ground cumin
1 teaspoon chili powder
¾ teaspoon kosher salt
¼ teaspoon chipotle chile powder
2 lbs chicken thighs, skinned (about 6 pieces depending on size)
¾ cup pineapple juice
1/3 cup tequila (can substitute for 1/3 cup pineapple juice)
¼ cup honey
2 teaspoons cornstarch
2 teaspoons water
2 teaspoons grated lime rind
3 Tablespoons fresh lime juice (2-3 limes)
¼ teaspoon crushed red pepper

1. Preheat grill or grill pan to medium high heat

2. Combine the first 4 ingredients in a small bowl and rub evenly on chicken.

3. Bring pineapple juice, tequila and honey to a boil in a small saucepan; cook until reduced to
¾ cup (about 10 minutes). 

4. 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 the heat and stir in lime rind, 3 Tablespoons lime juice and red pepper flakes.

5. Spray cooking rack with cooking spray. Place chicken on grill rack over direct heat. Cover and grill for 5 minutes on each side, basting occasionally with juice mixture. Move the chicken to indirect heat. Cover and grill an additional 5 minutes on each side or until done, basting occasionally.

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