Best Tequila Glazed Grilled Chicken Recipes

Tequila-Glazed Grilled Chicken Thighs image

Provided by weekend cooker

Time 1h

Yield 6 chicken thighs, 6 serving(s)

Number Of Ingredients 13

6 bone-in chicken thighs, skinned
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon dried chipotle powder
3/4 cup pineapple juice
1/3 cup tequila
1/4 cup honey
2 teaspoons cornstarch
2 teaspoons water
2 teaspoons grated lime rind
3 tablespoons fresh lime juice
1/4 teaspoon crushed red pepper flakes

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 THIGHS image

Categories Chicken

Yield 6 servings

Number Of Ingredients 2

1 1/2 teaspoons ground cumin 1 teaspoon chili powder 3/4 teaspoon kosher salt 1/4 teaspoon chipotle chile powder 6 bone-in chicken thighs (about 2 pounds)
skinned 3/4 cup pineapple juice 1/3 cup tequila 1/4 cup honey 2 teaspoons cornstarch 2 teaspoons water 2 teaspoons grated lime rind 3 tablespoons fresh lime juice 1/4 teaspoon crushed red pepper Cooking spray

Steps:

1. Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on). 2. Combine the first 4 ingredients in a small bowl; rub evenly over chicken. 3. 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. 4. 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.

Tequila-Glazed Grilled Chicken Recipe - (4.3/5) image

Provided by SiouxieQueue

Number Of Ingredients 14

1 1/2 tsp ground cumin
1 tsp chili powder
3/4 tsp kosher salt
1/4 tsp chipotle chili powder (or it may be called chipotle chili pepper)
4-6 skinless chicken breasts (about 2 pounds)
3/4 C pineapple juice
1/3 C tequila
1/4 C honey
2 tsp cornstarch
2 tsp water
2 tsp grated lime rind
3 TBS fresh lime juice
1/4 tsp crushed red pepper flakes
Cooking spray (preferably Pam Grilling)

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.