Tequila Glazed Grilled Chicken Thighs Food

TEQUILA-GLAZED CHICKEN WITH JALAPEñO

Steps:

• Mix coriander, salt, and red pepper. Sprinkle mixture all over chicken. Arrange chicken, skin side up, on baking sheet; cover and chill at least 6 hours or overnight.
• Combine orange juice, tequila, brown sugar, honey, 1 jalapeño, and shallot in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until mixture thickens slightly, about 10 minutes. Add 1 more jalapeño if more heat is desired. Cool glaze. Transfer 3 tablespoons glaze to small bowl and set aside for serving.
• Spray grill with nonstick spray. Prepare barbecue (medium heat). Arrange chicken, skin side up, on grill. Grill 15 minutes, turning occasionally. Brush chicken with glaze in saucepan. Turn chicken over; brush with glaze. Grill until juices run clear when pierced with fork or until instant-read thermometer inserted into chicken registers 170°F, turning and brushing occasionally with glaze, about 10 minutes longer. Transfer to platter. Spoon reserved glaze over.

TEQUILA-GLAZED GRILLED CHICKEN THIGHS

Steps:

• 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.

TEQUILA GLAZED CHICKEN THIGHS

Steps:

• Combine chicken with garlic, salt and red pepper flakes. Marinate 6 hours or overnight. Prepare Glaze: In a medium sized sauce pan combine orange juice, pineapple juice, lime juice, tequila, demerara sugar and honey. Bring to a boil stirring until sugar dissolves. Reduce heat to medium -low and simmer until mixture reduces and thickens slightly, approximately 15 minutes. Remove from heat. Add cold butter and stir until melted and well blended. Add jalapenos and season with salt and pepper, to taste. Reserve ¼ cup of glaze for serving. Preheat grill to medium -high heat using burners on both sides of your grill. After preheating turn the left burners off and leave the right burners on. Place chicken on the right side of the grill (direct heat). Cover and grill 5-10 minutes on each side until golden brown. Move chicken to the left side of the grill (indirect heat). Cover and grill an additional 45 minutes until thoroughly cooked to an internal temperature 170°F as measured by a meat thermometer. Stay close to the grill, flip and baste chicken with glaze every 8-10 minutes. When chicken is done transfer to a platter, spoon on reserved glaze and serve with lime wedges.
• Grilled corn on the cob is a great compliment to this chicken. Simply brush husked corn with melted butter and lightly grilled until tender and golden brown. Top corn with a dusting of chili powder, pinch of salt, crumbled cotija cheese & fresh chopped parsley.

TEQUILA-GLAZED GRILLED CHICKEN THIGHS

Steps:

• Preheat grill to medium-high heat.
• 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, and cook until reduced to 1/4 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, lime juice, and red pepper.
• Place chicken on grill rack coated with cooking spray, cover and grill in direct heat for 5 minutes on each side, basting occasionally with juice mixture.
• Move chicken to indirect heat, cover and grill 5 minutes on each side, or until done, basting occasionally.

TEQUILA LIME CHICKEN THIGHS RECIPE - TRAEGER GRILLS

Steps:

• When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.
• In a large bowl, whisk together the cilantro, ancho chile powder, sugar, granulated garlic, cumin, black pepper, chili powder, salt until well combined. Add the chicken to the bowl and toss to coat in the dry rub, then drizzle with the olive oil and toss again until evenly coated.
• Arrange the chicken thighs directly on the grill grates, meat-side down. Insert the probe horizontally into the center of one of the thighs, avoiding the bone. Close the lid and and cook for 15 minutes.
• Meanwhile, make the glaze: in a small saucepan, combine the honey, pineapple juice, tequila, red pepper flakes, hot sauce, butter, and lime juice. Bring to a boil over medium heat and cook until thickened and reduced by about one third, about 3 minutes. Remove the pot from the heat and cover to keep warm.
• Brush the chicken with the glaze, then flip and brush more glaze on the other side. Close the lid and continue cooking until the internal temperature reaches 165°F, about 10 minutes more.
• Remove the chicken from the grill and serve. Enjoy!

HONEY TEQUILA LIME CHICKEN

Steps:

• Mix all ingredients, except cilantro and meat in medium sauce pan.
• Simmer over medium heat about 15 minutes or until onions are soft but not clear.
• Cool completely. (Instead of adding water above, I add ice cubes at this stage.).
• Place chicken in a baking pan and pour mixture over the chickent.
• Marinade at least 1 hour, preferably over night. If the sauce doesn't completely cover the meat, turn it over half way through.
• If baking, pour out half the liquid and cover with finely chopped cilantro.
• Bake at 350 for 45 minutes or until meat is cooked through (depending on type of meat and size of pieces).
• If grilling, then grill and add the cilantro after cooking.

TEQUILA GLAZED CHICKEN THIGHS

Steps:

• Rub spices all over the chicken. Let it sit while you make the glaze.
• 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 teaspoons water in a small bowl and stir well. Add to reduced 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, lime juice and red pepper if you are using it.
• Grill chicken over low heat, basting occasionally with glaze.
• Cover and cook until done. It all depends on the power of your grill, so cook accordingly.

TERIYAKI-GLAZED GRILLED CHICKEN

Steps:

• Place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about 1/2 inch). Let stand at room temperature about 30 minutes.
• While chicken rests, whisk together ketchup, hoisin, brown sugar, lime juice, sesame oil, and garlic.
• Season both sides of chicken with salt and pepper. Prepare grill for direct-heat cooking; let grates get very hot (this ensures a good sear without drying out meat).
• Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total. In the last 2 to 3 minutes of cooking, brush hoisin mixture over both sides of chicken, turning occasionally; serve.

GRILLED CHICKEN THIGHS TANDOORI

Steps:

• In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
• Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
• Preheat an outdoor grill for direct medium heat.
• Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.
• Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.