Grilled Chicken with Tequila Lime Glaze

posted in: Chicken, Gluten-free | 0

You had me at tequila! I love using tequila in cooking, the alcohol cooks off and you’re left with the delicious flavor. This recipe calls for chicken thighs, but chicken breast would work just as well. But really, I just love chicken thighs, they are moist and have so much flavor. Grilled with this yummy sauce just puts them over the top. Give them a try, you’ll be licking the plate!

Grilled Chicken with Tequila Lime Glaze
Author: 
Serves: 6
 
Ingredients
  • 1½ teaspoons ground cumin
  • 1 teaspoon chili powder
  • ¾ teaspoon kosher salt
  • ¼ teaspoon chipotle chile powder
  • 6 bone-in chicken thighs (about 2 pounds), skinned
  • Sauce
  • ¾ cup pineapple juice
  • ⅓ cup tequila
  • ¼ cup honey
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • 2 teaspoons lime zest
  • 3 tablespoons fresh lime juice
  • ⅛ teaspoon crushed red pepper
Instructions
  1. Mix cumin, chili powder, salt, and chipotle chili powder in a small bowl and rub evenly on chicken.
  2. In a small saucepan, combine pineapple juice, tequila, and honey and bring to a boil. Simmer until reduced to ¾ cup (about 10 minutes).
  3. Mix cornstarch and 2 teaspoons water in a small bowl, then add to the reduced juice mixture, stirring continuously with a whisk. Boil and cook for 1 minute, stirring continuously.
  4. Remove from heat and stir in lime zest, 3 tablespoons lime juice, and red pepper.
  5. Set aside some of the sauce for dipping.
  6. Grill chicken until done while occasionally basting with the juice mixture.
Nutrition Information
Serving size: 1 thigh Calories: 241 Fat: 7.6 g Saturated fat: 2.1 g Unsaturated fat: 4.5 g Carbohydrates: 17.2 g Sodium: 374 mg Fiber: 0.4 g Protein: 18 g Cholesterol: 64 mg
8 Weight Watchers Smart Points per chicken thigh

*This recipe was originally created by Cooking Light Magazine*

Mix cumin, chili powder, salt, and chipotle chili powder in a small bowl and rub evenly on chicken. Just wait until you smell this rub!

In a small saucepan, combine pineapple juice, tequila, and honey and bring to a boil. Simmer until reduced to 3/4 cup (about 10 minutes). Oh the smells!

Mix cornstarch and 2 teaspoons water in a small bowl, then add to the reduced juice mixture, stirring continuously with a whisk. Boil and cook for 1 minute, stirring continuously.

Remove from heat and stir in lime zest, 3 tablespoons lime juice, and red pepper. You really have to go with fresh lime juice here, it really does make a difference. And the zest (just the green part) has so much lime flavor.

Set aside some of the sauce for dipping. Grill chicken until done while occasionally basting with the juice mixture.

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