Tequila Glazed Grilled Chicken Thighs
- 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
- 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.
ground cumin, pineapple juice
Taken from www.epicurious.com/recipes/member/views/tequila-glazed-grilled-chicken-thighs-50140809 (may not work)