Tequila Glazed Chicken Thighs

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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.

Tequila Glazed Chicken Thighs

(modification of original recipe from Cooking Light)

Serves 6

  • 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

Posted in 21 Day Fix Recipes, Chicken, Recipes Tagged with: , ,

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