For a non-alcohol version, simply substitute (an equal amount) pineapple juice for the tequila. The sweet tangy basting sauce is the signature of this dish.
(modification of original recipe from Cooking Light)
- 1 ½ teaspoons ground cumin
- 1 teaspoon chili powder
- ¾ teaspoon kosher salt
- ¼ teaspoon ancho chile powder
- 6 (4 ounce) boneless skinless chicken thighs (about 1 ½ pounds total), trimmed of excess fat
- ¾ cup pineapple juice (one 6 ounce can)
- ¼ cup tequila
- ¼ cup honey
- 2 teaspoons cornstarch
- 2 teaspoons water
- 2 teaspoons lime zest
- 3 tablespoons fresh lime juice (about 2 limes)
- ¼ teaspoon crushed red pepper flakes (this seemed mild so adjust quantity to your heat tolerance)
Preheat grill to high heat.
Combine first 4 ingredients (cumin through ancho chile powder) in a small bowl; rub evenly over chicken on both sides.
Bring the pineapple juice, tequila and honey to a boil in a small saucepan; cook until reduced to ¾ cup (about 10 minutes). Combine cornstarch and 2 teaspoons water in a small bowl and stir well to remove lumps. 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 zest, lime juice and red pepper.
Place chicken thighs on pre-heated grill rack. Cover and grill for 6 minutes, basting occasionally. Reduce heat to medium. Turn chicken thighs once to grill other side for 6 minutes or until done, basting occasionally. Discard remaining basting sauce. Serve chicken thighs warm.
Nutritional Info/Serving: Calories 241, Fat 8 g, Protein 18 g, Carbs 17 g
21 Day Fix Container Equivalents/Serving: 1 Red, 0.5 Yellow