TEQUILA-GLAZED GRILLED CHICKEN THIGHS
Sticky-delicious chicken that will be a standout at a BBQ party. If you wish not to use tequila, you can substitute 1/3 cup pineapple juice.
Provided by weekend cooker
Categories Chicken Thigh & Leg
Time 1h
Yield 6 chicken thighs, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat grill to medium-high heat.
- Combine the first 4 ingredients in a small bowl, and rub evenly over chicken.
- Bring the pineapple juice, tequila, and honey to a boil in a small saucepan, and cook until reduced to 1/4 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, lime juice, and red pepper.
- Place chicken on grill rack coated with cooking spray, cover and grill in direct heat for 5 minutes on each side, basting occasionally with juice mixture.
- Move chicken to indirect heat, cover and grill 5 minutes on each side, or until done, basting occasionally.
TEQUILA-GLAZED CHICKEN WITH JALAPEñO
Provided by Molly Stevens
Categories Tequila Chicken Fruit Pepper Backyard BBQ Pineapple Summer Grill/Barbecue Coriander Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- 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 medium-low; simmer until mixture thickens slightly, about 10 minutes. Add 1 more jalapeño if more heat is desired. Cool glaze. Transfer 3 tablespoons glaze to small bowl and set aside for serving.
- Spray grill with nonstick spray. Prepare barbecue (medium 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°F, turning and brushing occasionally with glaze, about 10 minutes longer. Transfer to platter. Spoon reserved glaze over.
TEQUILA LIME CHICKEN
Steps:
- Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
- Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.
Nutrition Facts : Calories 277 calorie, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 93 milligrams, Sodium 419 milligrams, Carbohydrate 4 grams, Protein 31 grams, Sugar 1 grams
GRILLED CHICKEN THIGHS WITH ANCHO-TEQUILA GLAZE
A delicious-sounding grilled chicken recipe from Cooking Light Magazine. Plan to try this scrumptious dish this weekend. Prep time does not include soaking time for wood chips if you are using them (soaking time is 30 minutes).
Provided by DailyInspiration
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Soak wood chips in water 30 minutes; drain well. Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on). Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Let chips stand for 15 minutes or until smoking.
- Combine the chile powder and next 5 ingredients (through salt) in a medium bowl. Add chicken to bowl; toss well. Add oil to bowl; toss well.
- Place syrup and next 5 ingredients (through red pepper) in a small saucepan. Bring to a boil. Cook until mixture is reduced to 1/2 cup and begins to thicken (about 3 minutes). Reserve syrup mixture.
- Place chicken, meaty side down, on grill rack coated with cooking spray over left burner (indirect heat). Brush chicken with 2 tablespoons syrup mixture; grill 15 minutes. Turn chicken over. Brush with 2 tablespoons syrup mixture; grill 15 minutes. Turn chicken over and move to direct heat; grill 5 minutes or until done. Garnish with cilantro. Serve with remaining syrup mixture and lime wedges.
Nutrition Facts : Calories 470, Fat 35.3, SaturatedFat 10.4, Cholesterol 165.6, Sodium 503.3, Carbohydrate 4.2, Fiber 1, Sugar 1.4, Protein 33.1
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GRILLED CHICKEN THIGHS WITH ANCHO-TEQUILA GLAZE RECIPE - 1
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- Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on). Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Let chips stand for 15 minutes or until smoking.
- Combine chile powder and next 5 ingredients (through salt) in a medium bowl. Add chicken to bowl; toss well. Add oil to bowl; toss well.
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- Combine all of the ingredients except for the chicken breasts in a 1-gallon freezer bag. Close the bag and squish the marinade around to mix. Add the chicken breasts and massage the marinade into the meat until evenly coated. Seal the bag and place it in a bowl in the refrigerator (the bowl protects against leakage); marinate for at least 6 hours or overnight.
- Clean the grill and preheat to high. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. (Alternatively, you can spray the grates with a non-flammable cooking spray.) Place the chicken breasts on the grill and spoon any remaining marinade from the bag over top. Grill, covered, for 2 to 3 minutes per side (turning only once). Serve immediately with lime wedges.
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- 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 teaspoons water in a small bowl and stir well. Add to reduced 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, lime juice and red pepper if you are using it.
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