Outside of tasting great, this recipe is also quick to come together – a 30-minute meal or less…depending on how well you multi-task
Tequila-Glazed Grilled Chicken adapted from Cooking Light, June 2011
2 tsp ground cumin 1 1/2 tsp chili powder 3/4 tsp kosher salt 1/2 tsp chipotle chile powder 8 – 4-ounce chicken breasts 3/4 cup pineapple juice 1/3 cup tequila 1/4 cup honey 2 tsp cornstarch 2 tsp water 2 tsp grated lime rind 3 Tbsp fresh lime juice 1/4 tsp crushed red pepper, or more to taste
Preheat grill to medium-high heat.
Combine the first 4 ingredients in a small bowl; rub evenly over chicken.
Bring the pineapple juice, tequila, and honey to a boil in a small saucepan; cook until reduced to 3/4 cup (about 10 minutes). Combine cornstarch and 2 teaspoons water in a small bowl, and stir well. Add cornstarch mixture to juice mixture, stirring constantly with a whisk. Bring to a boil, and cook for 1 minute, stirring constantly. Remove from heat, and stir in lime rind, 3 tablespoons lime juice, and red pepper.
Place chicken on grill rack coated with cooking spray. Cover and grill for 5 minutes on each side, basting occasionally with juice mixture. Cover and grill an additional 5 minutes on each side or until done, basting occasionally. Yield: 8 servings, 4 ounce breast.
Nutrition Information (per breast): 181 calories; 2.5 g. fat; 65 mg. cholesterol; 336 mg. sodium; 12.9 g. carbohydrate; 0 g. fiber; 23.1 g. protein
Result: Sweet, spicy, ooey, and gooey! The PERFECT addition to your grill or event! Enjoy!
And with this Tequila-Glazed Grilled Chicken…asparagus. I have a long-standing history of over-cooking asparagus to the point of no return. Into the trash it goes. Luckily for me, I’m a much better griller than I am a roaster.
Question: You can only eat ONE grilled food for the rest of your life, what do you choose?
Weekend, where are you?