Labor Day grilling: Tequila-Glazed Grilled Chicken Thighs

Even though school has started for many of us, that doesn’t mean that grilling season is over – especially with Labor Day just around the corner! That’s why you should check out Cooking Light Way To Cook: Grilling. This  cookbook features more than 400 full-color how-to images illustrating a variety of healthy grilling techniques and over 125 recipes. I’m sure you’ll find some that are perfect for parties, weekend or even school night grilling.

Tequila-Glazed Grilled Chicken Thighs

From Cooking Light Way To Cook: Grilling

Yield: 6 servings (serving size: 1 thigh)

Start the grilling over direct heat to get good grill marks and charred bits, and then move to indirect heat to gently finish the cooking.  Serve with lime wedges.

Ingredients:

• 1 1⁄2 teaspoons ground cumin
• 1 teaspoon chili powder
• 3⁄4 teaspoon kosher salt
• 1⁄4 teaspoon chipotle chile powder
• 6 bone-in chicken thighs (about 2 pounds), skinned
• 3⁄4 cup pineapple juice
• 1⁄3 cup tequila
• 1⁄4 cup honey
• 2 teaspoons cornstarch
• 2 teaspoons water
• 2 teaspoons grated lime rind
• 3 tablespoons fresh lime juice
• 1⁄4 teaspoon crushed red pepper
• Cooking spray

1. Preheat grill to medium-high heat using the burners on both sides of your grill. After preheating, turn the left burners off and leave the right burners on.
2. Combine first 4 ingredients in a small bowl. Rub evenly over chicken.
3. Combine pineapple juice, tequila, and honey in a small saucepan; bring to a boil. 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 1 minute, stirring constantly. Remove from heat, and stir in lime rind, 3 tablespoons lime juice, and red pepper.
4. Place chicken on grill rack coated with cooking spray over right burners (direct heat). Cover and grill 5 minutes on each side, basting occasionally with juice mixture. Move chicken to grill rack over left burners (indirect heat). Cover and grill an additional 5 minutes on each side or until done, basting occasionally.

Nutritional information

• Calories 241
• Fat 7.6g (sat 2.1g, mono 2.8g, poly 1.7g)
• Protein 18g
• Carbs 17.2g
• Fiber 0.4g
• Cholesterol 64mg
• Iron 1.2mg
• Sodium 374mg
• Calcium 19mg

Recipe and picture used with permission.

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Posted on August 28, 2012 in Featured,Recipes and tagged as chicken, grilling, party food

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