We will be CLOSED on November 23 and November 24 for the Thanksgiving Holiday. Online account access and bill pay are accessible 24 hours a day.

Tequila-Glazed Chicken

Print Recipe
Tequila-Glazed Chicken
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 6 hours (marinade)
Servings
Ingredients
  • 1 1/2 tbsp whole coriander seeds coarsely ground in spice mill or mortar with pestle
  • 1 3/4 tsp coarse kosher salt
  • 1/2 tsp dried crushed red pepper
  • 1 cut-up (best of fryer) chicken 3.5-4 pounds
  • 1/3 cup orange juice or pineapple juice
  • 1/4 cup gold or silver Tequila
  • 2 tbsp packed golden brown sugar
  • 2 tbsp honey
  • 1-2 red jalapeño chiles with seeds finely chopped
  • 1 shallot minced
  • nonstick vegetable oil spray
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 6 hours (marinade)
Servings
Ingredients
  • 1 1/2 tbsp whole coriander seeds coarsely ground in spice mill or mortar with pestle
  • 1 3/4 tsp coarse kosher salt
  • 1/2 tsp dried crushed red pepper
  • 1 cut-up (best of fryer) chicken 3.5-4 pounds
  • 1/3 cup orange juice or pineapple juice
  • 1/4 cup gold or silver Tequila
  • 2 tbsp packed golden brown sugar
  • 2 tbsp honey
  • 1-2 red jalapeño chiles with seeds finely chopped
  • 1 shallot minced
  • nonstick vegetable oil spray
Instructions
  1. Mix coriander, salt, and red pepper. Sprinkle mixture all over chicken.
  2. Arrange chicken, skin side up, on baking sheet; cover and chill at least 6 hours or overnight.
  3. Combine juice, tequila, brown sugar, honey, 1 jalapeño, and shallot in small saucepan. Bring to boil, stirring until sugar dissolves.
  4. Reduce heat to medium-low; simmer until mixture thickens slightly, about 10 minutes. Add 1 more jalapeño if more heat is desired.
  5. Cool glaze.
  6. Transfer 3 tablespoons glaze to small bowl and set aside for serving.
  7. Spray grill with nonstick spray. Prepare barbecue (medium heat).
  8. Arrange chicken, skin side up, on grill. Grill 15 minutes, turning occasionally. Brush chicken with glaze in saucepan. Turn chicken over; brush with glaze.
  9. 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.
  10. Transfer to platter. Spoon reserved glaze over.
Recipe Notes

Find this recipe and more like it at epicurious.com.

 

Brought to you by

Share this Recipe