Smoky Tequila chicken

This Tequila chicken recipe was inspired by a Tequila glaze steak I’d enjoyed in a restaurant quite recently . It was absolutely delicious and I thought “what the heck, let’s give it a try!”With Christmas round the corner I’ve been going a little Keith Floyd lately and breaking into the drinks cabinet for a number of my recipes.  I’d intended to make a Jack Daniel’s glaze but, to my horror, discovered an empty bottle and with no other bourbon in the house had to make a few spot decisions.

The ‘rub’ is one I’ve used before, while the glaze was something of an experiment, but the result was absolutely cracking!  I had this with white rice and the next time I make the recipe, I’ll probably double the glaze ingredients so I can set some aside as a sauce for the rice.

Ingredients

• ½ tablespoon of ground cumin
• ½ tablespoon of smoked garlic granules
• ½ tablespoon of light soft brown sugar
• ¼ teaspoon of salt
• 8 chicken thighs
• 5¼ ounces / 150g honey
• 3½ fluid ounces / 100ml Tequila
• 2 tablespoons of sriracha
• juice of 2 limes
• 1 tablespoon of Stubb’s mesquite liquid smoke

Method

Line a shallow baking tray with foil.

In a large bowl mix the cumin, garlic, sugar and salt.

Skin the chicken thighs and add to the bowl of spices, really rubbing them into the flesh (I use a pair of disposable latex gloves).  Set aside.

Put the honey, tequila, sriracha, lime juice and liquid smoke into a small saucepan and bring to the boil.  Reduce to an aggressive simmer and then continue to heat, stirring regularly, until the glaze has reduced by about a half.

Lay your chicken out on your foil-lined tray and then brush each liberally with the glaze.  Cook under a grill set to high for 5 minutes.

Turn the chicken over, brush liberally with glaze and grill for another 5 minutes.

TRY SRIRACHA CHICKEN THIGHS