Tequilaglazedgrilledchickenthighs Recipes
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 GRILLED CHICKEN RECIPE - (4.3/5)
Provided by SiouxieQueue
Number Of Ingredients 14
Steps:
- 1. Preheat grill to medium-high heat using 2 burners. After preheating, turn the left burner off, leaving only the right on. 2. Combine the first 4 ingredients in a small bowl; rub evenly over the chicken. 3. Bring the pineapple juice, tequila, and honey to a boil in a small saucepan; cook until reduced to 3/4C (about 10 minutes). 4. Combine cornstarch and 2 tsp of water in a small bowl; stir well. Add cornstarch mixture to juice mixture - stirring constantly with a whisk. Bring to a boil, and cook for 1 minute - still stirring constantly. Remove from heat, and stir in lime rind, 3 TBS lime juice, and red pepper flakes. 5. Place chicken on grill rack coated with cooking spray over the right burner (direct heat). Cover and grill for 6-8 minutes on each side, basting occasionally with the juice mixture. Move the chicken to grill rack over left burner (indirect heat). Cover and grill an additional 4-6 minutes on each side, or until chicken reaches internal temperature of 165.
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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).
- 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.
- 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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