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
How to Make It
Step 1
Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on).
Step 2
Combine the first 4 ingredients in a small bowl; rub evenly over chicken.
Step 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.
Step 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.
Nutritional Information
Calories 241 Fat 7.6g Satfat 2.1g Monofat 2.8g Polyfat 1.7g Protein 18g Carbohydrate 17.2g Fiber 0.4g Cholesterol 64mg Iron 1.2mg Sodium 374mg Calcium 19mg
