Tequila-Glazed Chicken
| Servings | Prep Time |
| 4 | 10minutes |
| Cook Time | Passive Time |
| 15minutes | 6hours (marinade) |
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Ingredients
- 1 1/2tbsp whole coriander seedscoarsely ground in spice mill or mortar with pestle
- 1 3/4tsp coarse kosher salt
- 1/2tsp dried crushed red pepper
- 1 cut-up (best of fryer) chicken3.5-4 pounds
- 1/3cup orange juice or pineapple juice
- 1/4cup gold or silver Tequila
- 2tbsp packed golden brown sugar
- 2tbsp honey
- 1-2 red jalapeño chiles with seedsfinely chopped
- 1 shallotminced
- nonstick vegetable oil spray
Instructions
- 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 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.
Recipe Notes
