Tequila-Glazed Chicken
Servings Prep Time
4 10minutes
Cook Time Passive Time
15minutes 6hours (marinade)
Servings Prep Time
4 10minutes
Cook Time Passive Time
15minutes 6hours (marinade)
  • 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
  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.


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