Tequila Glazed Chicken

July 3, 2012

I like chicken—but sometimes it can get a little boring. Usually, I blame this entirely on the chicken. Never my lack of culinary imagination.  To make amends, I decided to try out a new recipe.

And why not start afresh with a little tequila?

Why not, indeed!

The chicken starts with a slightly spicy and wonderfully flavorful dry rub. Once grilled, you add the glaze—a perfect combination of sweet and tangy. The tequila offers a lingering bite.

All together, it’s more than a winner.

Tequila Glazed Chicken

1 1/2 teaspoons ground cumin

1 teaspoon chili powder

3/4 teaspoon kosher salt

1/4 teaspoon chipotle chili powder

4 chicken breasts

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

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; 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.

Grill chicken approximately 5 minutes on each side. Baste chicken with the tequila graze and cook an additional few minutes—until the chicken reaches an internal temperature of 165°F.

Serve with an additional drizzle of glaze and an optional margarita.

Recipe: Adapted from Cooking Light

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