• 6servings
  • 241calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, C
MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoons ground cumin

  2. 1 teaspoon chili powder

  3. 3/4 teaspoon kosher salt

  4. 1/4 teaspoon chipotle chile powder

  5. 6 bone-in chicken thighs (about 2 pounds), skinned

  6. 3/4 cup pineapple juice

  7. 1/3 cup tequila

  8. 1/4 cup honey

  9. 2 teaspoons cornstarch

  10. 2 teaspoons water

  11. 2 teaspoons grated lime rind

  12. 3 tablespoons fresh lime juice

  13. 1/4 teaspoon crushed red pepper

  14. Cooking spray

Instructions Jump to Ingredients ↑

  1. Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on).

  2. Combine the first 4 ingredients in a small bowl; rub evenly over chicken.

  3. 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.

  4. Place chicken on grill rack coated with cooking spray over right burner (direct heat). Cover and grill for 5 minutes on each side, basting occasionally with juice mixture. Move the chicken to grill rack over left burner (indirect heat). Cover and grill an additional 5 minutes on each side or until done, basting occasionally.


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