Zutaten für Tequila Glazed Grilled Chicken Thighs
- Chicken Thighs
- Ground Cumin
- 2 tablespoons chili powder
- Kosher Salt
- Dried Chipotle Powder
- 1/2 cup pineapple juice (or 1/3 cup tequila)
- 1/3 cup tequila (optional, substitute with extra pineapple juice)
- 1/4 cup honey
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon lime zest
- Fresh Lime Juice
- Crushed Red Pepper Flakes
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Zubereitung von Tequila Glazed Grilled Chicken Thighs
- Preheat grill to medium-high heat. Lightly oil the grates.
- In a small bowl, combine 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon garlic powder, and 1 teaspoon salt. Rub this mixture evenly over 4 bone-in, skin-on chicken thighs (about 2 lbs).
- In a small saucepan, combine 1/2 cup pineapple juice (or 1/3 cup tequila), 1/4 cup honey, and 2 tablespoons lime juice. Bring to a boil over medium heat.
- Reduce heat to low and simmer until the mixture thickens slightly and reduces to about 1/4 cup (about 8-10 minutes).
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water until smooth.
- Gradually whisk the cornstarch mixture into the simmering sauce. Continue to whisk constantly until the sauce thickens and comes to a boil (about 1 minute).
- Remove from heat and stir in 1 tablespoon lime zest and 1/4 teaspoon red pepper flakes (or more, to taste).
- Place chicken thighs on the preheated grill. Grill for 5 minutes per side over direct heat, basting occasionally with the glaze.
- Move chicken to indirect heat, cover the grill, and continue to grill for another 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C), basting frequently with the glaze.
- Remove from grill and let rest for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
59g
Fat
20g
Carbs
5g
