Tequila Glazed Chicken

Tequila Glazed Chicken

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1 1/2 tsp ground cumin
1 tsp chili powder
3/4 tsp kosher salt
6 bone-in chicken thighs (about 2 pounds), skinned
3/4 cup pineapple juice
1/3 cup tequila
1/4 cup honey
2 tsp cornstarch
2 tsp water
1 large lime


Preheat barbecue to medium-high heat. Combine the first 3 ingredients in a small bowl; rub evenly over both sides of 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).

Zest and juice the lime.

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 zest and lime juice. Reserve half of the mixture to pour over cooked chicken, and use the other half for basting during barbecuing.

Place chicken on barbecue. Cover and grill until an internal temperature of 165ºF is reached, turning every 5 minutes and basting occasionally with juice mixture. Remove from barbecue and place on serving platter. Pour reserved juice mixture over chicken and serve.

Ellena's Notes

Natalie made this recipe for Mike and I for dinner on Father’s Day. The chicken was so full of flavor and tender! I decided right then and there that I had to share it with our Latah Creek family! This is the perfect summer BBQ meal! She served Chipotle Lime Rice alongside the chicken, which had chipotle powder and lime zest mixed into the cooked rice.

This pairs wonderfully with our well-chilled Sangria, Pinot Gris, or for a dry red, try our Malbec.

Eat Simple, Eat Well, Ellena