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.
- 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
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.
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