Tequila Chicken
You had me at Tequila.
Servings 4
Calories 318kcal
Ingredients
- 4 chicken thighs (bone-in & skin-on)
For the rub:
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp sea salt
- 1/2 tsp chipotle chili powder
- 1 tsp lime zest
For the sauce:
- 1 cup pineapple juice
- 1 lime (juiced)
- 1/2 cup tequila
- 1/4 hot honey
- 2 Tbsp brown sugar
- 1 tsp paprika
- 3 tsp cornstarch
- 3 tsp water
For garnish:
- 1 Tbsp fresh cilantro (minced)
Instructions
- Pat chicken dry with paper towels. Mix ingredients for spice rub and sprinkle over chicken. Rub into chicken evenly.
- Preheat grill to medium-high heat.
- While the grill is preheating, make the sauce. Combine juice, tequila, hot honey, brown sugar and paprika in a large saucepan. Whisk together until well mixed. Cook over medium-high heat until starting to thicken, about 10 minutes, whisking frequently.
- In a small bowl, combine cornstarch and water until well blended. This is called a slurry. Whisk slurry into boiling sauce. Cook until thick, about 1 minute. Remove from heat.
- Coat grill with cooking spray. Grill chicken for about 6 minutes per side. Using a grill brush, coat sauce on both sides of chicken and cook for 1 minute, or until starting to char. Remove from heat and place on a plate. Cover with foil. Rest for 10 minutes. Serve with a sprinkling of minced cilantro, if desired.
Notes
Don't be tempted to sauce these early. Introducing the sauce too soon means the sugar content in the sauce will char and burn and dry out the chicken.
Click here for the grill brush we use. We've had ours for years and it still looks new.
Nutrition
Calories: 318kcal | Carbohydrates: 18g | Protein: 19g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 111mg | Sodium: 688mg | Potassium: 348mg | Fiber: 1g | Sugar: 12g | Vitamin A: 401IU | Vitamin C: 12mg | Calcium: 32mg | Iron: 1mg