whole coriander seeds
coarsely ground in spice mill or mortar with pestle
coarse kosher salt
dried crushed red pepper
cut-up (best of fryer) chicken
orange juice or pineapple juice
gold or silver Tequila
packed golden brown sugar
red jalapeño chiles with seeds
nonstick vegetable oil spray
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.
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.
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